Saccharomyces cerevisiae freeze dried

Lodato, P., Segovia de Huergo, M., and Buera, M. P. (1999), Viability and thermal stabihty of a strain of Saccharomyces cerevisiae freeze-dried in different sugars and polymer matrices, Appl. Microbiol. Biotechnol., 52, 215-220. 

Saccharomyces cerevisiae (freeze-dried) TL 34 3949 (1993) (0-keto ester)... 

To increase the activity and capability of reproduction of Saccharomyces cerevisiae (SC) Kabatov et al. [3.32] proposed the addition of 10 % skimmed milk, which has been saturated with Ar or N2. The freezing down to -25 °C was done under pressure and continued down to -55 °C. The freeze dried suspension did not change its quality during storage at +4 °C. 

Fig. 3.16.1. Viability of Saccharomyces cerevisiae as a function of drying time, frozen at three different freezing rates (1) 5 (2) 1.5 (3) 0.5 °C/min. (Figure 2 from [3.33])...

Saccharomyces cerevisiae WRP45073A1 survives freeze drying and yeast survival rates were dependent on the nature of the cryoprotectants 13.1 1.8%, 9.5 6.0%,... 

Bekatorou A., Koutinas A.A., Kaliafas A. and Kanellaki M. Freeze-dried Saccharomyces cerevisiae cells immobilized on gluten pellets for glucose fermentation. Process Biochemistry 36 (6) (2001) 549-557. 

In the case of yeast, control of freeze-drying was defined from the literature for Saccharomyces cerevisiae (Mazur 1970 Souzu 1999). It was performed by freezing at -40°C with a vacuum level of 30 Pa and a heating plate temperature of 25°C. Survival ratio was determined as the most relevant quality parameter. 

Spindle pole bodies from Saccharomyces cerevisiae are the microtubule organizing centers of yeast and are involved in all aspects of cell division. In collaboration with E. Bullitt, masses of yeast spindle pole bodies are being determined to see if different size classes correspond to distinct masses. The largest spindle pole bodies have mass of several gigadaltons. Two micrographs of freeze-dried spindle pole bodies with microtubules attached are shown in Fig. 6B. 

Fig. 38 Scanning electron micrographs of brewing yeast Saccharomyces cerevisiae (a) prepared according to the standard procedure (b) freeze dried with a bad temperature control aUowing melting to occur and (c) freeze dried, rehydrated in water, and freeze dried again (c). Adapted from Ref 189...

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