Growth and fermentation factors for different brewery yeasts

Atkin, Lawrence; Gray, Philip P.; Moses, W.W.; Feinstein, Miriam

doi:10.1016/0006-3002(49)90143-2

Cited by 10 publications

(9 citation statements)

References 6 publications

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“…In lyophilized cultures, the large numbers of respiratory deficients in revitalized cultures is a major disadvantage of the technique (1,33 two of the three strains tested, this factor was not a problem in liquid nitrogen preservation.…”

Section: Resultsmentioning

confidence: 99%

“…To reduce the labor of repeated subculturing, in large collections more cultures are being stored in the freeze-dried state (4,10,13,19,22,23,25,31,32). The major disadvantages of this technique are low viability and the large number of petite variants in revitalized cultures (1,33). Considerable loss may occur during the freeze-drying process, with little further loss during storage, provided the cultures are held at 5 C. Survival is greatly influenced by the suspending medium during freezing (9).…”

Section: Downloaded Frommentioning

confidence: 99%

“…Subculturing at regular intervals, usually less than 4 months, is necessary. With repeated serial subculture, genetic variants occur (1,22), although these are reduced in liquid broth at 0 C, where recombination during spore formation is inhibited. Odintsovo (20) compared the morphological and physiological characteristics of strains of Saccharomyces ellipsoideus stored for periods of 3 and 10 years in the sporing states or by other methods and reported no change in any parameter measured in cultures stored as spores, whereas variation in one or more parameters was found in cultures stored on agar slants, in liquid media, or in the lyophilized state.…”

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Storage of Brewing Yeasts by Liquid Nitrogen Refrigeration

Wellman¹,

Stewart²

1973

Applied Microbiology

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Many yeast strains are difficult to maintain in culture in a stable state, and long-term preservation by lyophilization, which has proved useful for other fungi, has given poor results with brewing yeasts. As an alternative to continuous subculture, which maximizes strain variability, various methods of cryogenic storage were investigated. Yeast strains were frozen with or without cryoprotectants (such as glycerol or inositol) and stored at-196 C. Recovery after warming was estimated from plate counts, and survivors were screened to detect changes

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Section: Resultsmentioning

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Storage of Brewing Yeasts by Liquid Nitrogen Refrigeration

Wellman¹,

Stewart²

1973

Applied Microbiology

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“…as 6C44 in the Wallerstein Laboratories culture collection, and represents one of the five cultures of brewery top yeasts, examined by Atkin et al (1949). Growth condition.…”

Section: Methodsmentioning

confidence: 99%

The Equivalence of Thiamin and Pyridoxine for a Strain of Saccharomyces Cerevisiae I

Moses

Joslyn

1953

J Bacteriol

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“…Individual yeast strains have characteristic vitamin requirements (Atkin et al 1949) and deficiency results in decreased cell yield during the logarithmic phase of growth (Blagodatskaya & Odintsova 1967) as well as reduced fermentation performance . Many yeast strains require inositol for the synthesis of the essential membrane phosphatidylinositol.…”

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Use of iso‐osmolality plots to characterize yeast fermentative performance

Jones

1987

Journal of Applied Bacteriology

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Yeast fermentation data (ethanol product, P, vs glucose substrate, S) can be plotted on a graph showing lines of equivalent osmolality or water activity. Comparison of such plots for different strains and for single strains under different environmental conditions shows the conditions for optimum performance. With these plots the product/substrate yield coefficient (Yp/s) can be shown to vary with time, contrary to its usually assumed constant value. Under conditions of optimum environment and nutrition, five of the yeast strains tested ceased growing at a characteristic value of solution osmolality, indicating that the inhibitory effects of ethanol and glucose, to a first approximation, are the result of their molar contribution to water activity rather than due to any specific cellular effect. In one yeast strain this characteristic behaviour was not affected by temperature variations between 30° and 36°C.

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Growth and fermentation factors for different brewery yeasts

Cited by 10 publications

References 6 publications

Storage of Brewing Yeasts by Liquid Nitrogen Refrigeration

Storage of Brewing Yeasts by Liquid Nitrogen Refrigeration

The Equivalence of Thiamin and Pyridoxine for a Strain of Saccharomyces Cerevisiae I

Use of iso‐osmolality plots to characterize yeast fermentative performance

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