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Viability of commercial wine yeasts during freezer storage in glycerol-based media

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Abstract

Glycerol-based medium (BM) with and without the addition of 1 g/L ascorbic acid (Asc) and/or 100 mg/L (±)-catechin (Cat) was tested for the storage of three commercial wine yeasts at −20 °C. The medium supplemented with Asc was also used to store 706 strains to verify the maintenance of the liquid state. A decline in survival throughout the storage period was observed. The media containing Asc maintained viability better than the other three. The BM caused a loss of viability of 7 orders for one strain and of 6 orders for the other two. All three strains exhibited a loss of viability of 4 orders when stored in BM+Asc. Two strains decreased viability by 5 orders while one strain by 4 orders, when stored in BM+Cat. Two strains decreased viability by 6 orders while one strain by 5 orders, when stored in BM+Asc+Cat. Regarding the physical state of the medium tested on 706 yeast strains, three cases were observed: completely liquid (56.5 %), liquid with only the upper part frozen (40.4 %) without involving the yeast biomass settled at the bottom, and completely frozen (3.12 %). It is practicable to prepare a BM that remains liquid at −20 °C enhancing yeast viability when Asc is added as cryoprotectant.

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Abbreviations

Asc:

ascorbic acid

BM:

basic medium

Cat:

(±)-catechin

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Authors and Affiliations

  1. Dipartimento di Scienze e Tecnologie Agro-Forestali e Ambientali, Università degli Studi Mediterranea di Reggio Calabria, I-89124, Reggio Calabria, Italy

    R. Sidari & A. Caridi

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  1. R. Sidari
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  2. A. Caridi
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Correspondence to A. Caridi.

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Sidari, R., Caridi, A. Viability of commercial wine yeasts during freezer storage in glycerol-based media. Folia Microbiol 54, 230–232 (2009). https://doi.org/10.1007/s12223-009-0036-3

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  • DOI: https://doi.org/10.1007/s12223-009-0036-3

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