PRESERVATION OF YEASTS BY DRYING

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Abstract
SUMMARY: Eight different strains of yeasts suspended in a mixture of peptone and glucose were dried on cellulose tufts. The recoveries, after storage in vacuo for thirty months at room temperature, ranged from 2–90 p.c. With three of the yeasts, recoveries after drying were shown to increase markedly as the cultures from which suspensions for drying were made, developed from the young to the mature phase. With young cultures most of the losses appeared to occur during the latter stages of desiccation. Variation among recoveries of replicate desiccates was much higher with young than with mature cultures.

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