Long-term preservation of yeast cultures in liquid nitrogen

Publisher Website
Google Scholar
Abstract
Nineteen strains of taxonomieally diverse yeast species tested survived freezing and subsequent five-year storage in liquid nitrogen at ™196 °C, using a medium M 2 composed of malt extract, yeast extract, peptone, calf serum and dimethyl sulfoxide. Viability of the yeast cultures after long-term storage ranged from 5 to 97 % (average 62 %) compared with the viability of the cultures prior to freezing. The use of liquid nitrogen refrigeration for preserving yeast cultures is strongly advocated.