A Comparative Study Between Different Preservation Methods on The Viability of Some Yeast Cultures

Document Type : Original Article


Food Science and Technology Department, Faculty of Agriculture, Ain Shams University, Cairo, Egypt


The influence of chilling, freezing, and dry-ing preservation methods on morphological properties and viability of four yeast cultures, isolated Saccharomyces boulardii (SB1 and SB2), Saccharomyces cerevisiae (SC), and Kluyveromyces lactis (KL), was studied. chilling preservation had no effect on yeast colony morphology parameters till the end of the preservation period in contrast with freez-ing and drying preservation methods. Drying preservation resulted in the highest viability decrement % of yeast cultures ranged between 59.38 to 40.21% as compared with other preservation methods. There is a noticeable re-duction in D values of preserved yeast cultures by drying, which varied from (33 to 26 day) in comparison to chilling and freezing preserva-tion that recorded (119 to 83 and 180 to 57 day), respectively. The obtained results re-vealed that chilling preservation under proper conditions, as well as freezing, is more prefer-able for the preservation of studied yeast cul-tures than that preserved yeast by the drying method.