Several
methods have been used in the storage of yeasts. Traditional methods and low
technology
methods were done to compare the viability of yeasts
during storage. The shelf life is limited during
storage of yeasts on petri dishes or slants in the
refrigerator. Sub culturing should be done after 3
months. The yeast cultures did not lose viability for
six months when stored under distilled water. It is
a very cheap method. Yeast cultures stored under
mineral oil remained viable for more than a year.
Author
(s) Details
Ms. Nirmala Ravimannan
Department of Botany, University of Jaffna, Jaffna, Northern province, Sri
Lanka.
View Book :- http://bp.bookpi.org/index.php/bpi/catalog/book/268
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