Abstract
ABSTRACTConcentrated cultures of K. frugilis Y‐1156, prepared by suspending the yeast cells in 10% nonfat milk solids (NFMS) survived better at ‐19°C than those held in liquid nitrogen (‐196°C). Cells from the mid‐exponential growth phase survived better at ‐19°C than those from the stationary phase. In contrast yeasts frozen at ‐196°C exhibited highest levels of survival at the amid‐stationary phase. The addition of glucose to the suspending medium, in amounts up to 30%, resulted in increased storage stability.
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