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Abstract
SUMMARY: Different methods of maintenance of highly flavinogenic strains of Eremothecium ashbyi have been studied. Storage for 6 months at room temperature or 4°G on agar slants either untreated, layered with liquid paraffin or sealed with paraffin wax resulted in considerable loss of flavinogenic capacity. Similar losses also occurred when various strains were transferred regularly at 2-week intervals. Complete maintenance of flavinogenic activity over 8 months was obtained by freeze-drying cultures, previously frozen at -68°G, in maltose or glucose solutions in either water or serum.
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