PT  - JOURNAL ARTICLE
AU  - Moore, K. J.
AU  - Johnson, M. G.
TI  - Preservation of Wine Must Yeasts by Drying on Calcium Alginate Swabs
AID  - 10.5344/ajev.1989.40.3.214
DP  - 1989 Jan 01
TA  - American Journal of Enology and Viticulture
PG  - 214--218
VI  - 40
IP  - 3
4099  - http://www.ajevonline.org/content/40/3/214.short
4100  - http://www.ajevonline.org/content/40/3/214.full
SO  - Am J Enol Vitic.1989 Jan 01; 40
AB  - A method for preserving yeasts by drying them on calcium alginate swabs was developed; 10 known pure yeast cultures and 10 yeasts recovered from fermenting musts were examined. With this preservation method, all 20 strains tested retained good viability when stored for nine months under refrigerated (4°C) or room temperature (25°C) conditions. Also, there were no changes in colony morphologies or pigment production for any of the 20 yeast cultures tested. Yeast fermentation and assimilation reactions, and abilities to grow without added vitamins were not affected by use of this preservation method. This method provides an easy, economical approach to a more long-term preservation of yeast cultures.