Investigating alternative yeast storage methods

Abstract

Several methods are used in the storage of yeasts. Storage of yeasts is important for identification studies in the laboratories. Also the stored yeasts can be used to prepare starter cultures which can be used in the manufacture of bread, wine and other alcoholic beverages. The method of storage should be such that the microorganism should be viable for a long period. There should not be any change in the genetic and morphological characteristics. In this study yeasts were stored by using different methods. Periodic subculture method on plates and slants showed that the yeasts were viable for three months and sub culturing was required after three months. The yeast cells showed higher percentage of viability in distilled water storage after six months. This is a cheap method which provides reasonably long term storage. Yeast cultures stored under mineral oil remained viable for one year. It was found to be the cheapest method which can be recommended for storage of yeasts in laboratories with limited resources for a very long time.