Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview

Authors

  • Katarína Hanzalíková Research Institute of Brewing and Malting, Lípová 15, CZ-120 44 Prague 2, Czech Republic
  • Petra Kubizniakova Research Institute of Brewing and Malting, Lípová 15, CZ-120 44 Prague 2, Czech Republic
  • Lucie Kyselová Research Institute of Brewing and Malting, Lípová 15, CZ-120 44 Prague 2, Czech Republic
  • Dagmar Matoulková Research Institute of Brewing and Malting, Lípová 15, CZ-120 44 Prague 2, Czech Republic

DOI:

https://doi.org/10.18832/kp2021.67.403

Keywords:

long-term storage of yeast, cryopreservation, cryoprotective substances, Saccharomyces, brewer's yeasts, cellular stress

Abstract

The aim of the long-term preservation of cells, tissues and organs is to maintain their cellular structures and biological functions for as long as possible. Cryopreservation is a process where biological material is stored and preserved at very low temperatures. However, freezing and thawing processes can cause irreversible cell damage, which is related to formation of ice crystals, osmotic stress, accumulation of reactive forms of oxygen, etc. Therefore the cell viability depends mainly on the freezing rate, the composition of the cryoprotective medium as well as on the thawing rate. Using a suitable cryoprotective medium can increase the viability rate of the yeasts after “revitalization“. Appropriate pre-cultivation before freezing also plays an important role. These facts show that cell freezing and thawing processes must be controlled to avoid cell damage.

Refilling of liquid nitrogen into Dewar vessel.

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Published

2021-02-15

How to Cite

Hanzalíková, K., Kubizniakova, P. ., Kyselová, L., & Matoulková, D. (2021). Cryopreservation: The secret of modern preservation of brewer’s yeasts – minireview. KVASNÝ PRŮMYSL / FERMENTATION INDUSTRY, 67(1), 403-408. https://doi.org/10.18832/kp2021.67.403

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