Bootleg
Attached are some references I have collected that I have based my culturing techniques on.
This website is where I learned most of the techniques and procedures for handling yeast
http://www.alsand.com/beer/yeast/index_E.html
The four attachments are Word Docs, one is an article on storing yeast in sterile water, the other three are Kansas State U class articles that the professor posted online. I gleaned some yeast data and handling techniques from there.
I have six strains in 12 ml vials about half full of sterile distilled water. There is enough yeast to just cover the bottom with visible cells and it gets slightly cloudy when shook up. To start a culture, I smear a couple of drops from an inoculation loop on an Agar Slant. I don't try to isolate a single cell colony as these are already "pure" cells. The original cells into storage were streaked on Agar Petri Dishes and single cell colonies were harvested. The current batch (this is the first batch) are about 10 months old and based on the current starter in work are still viable.
All the best, David
Attached are some references I have collected that I have based my culturing techniques on.
This website is where I learned most of the techniques and procedures for handling yeast
http://www.alsand.com/beer/yeast/index_E.html
The four attachments are Word Docs, one is an article on storing yeast in sterile water, the other three are Kansas State U class articles that the professor posted online. I gleaned some yeast data and handling techniques from there.
I have six strains in 12 ml vials about half full of sterile distilled water. There is enough yeast to just cover the bottom with visible cells and it gets slightly cloudy when shook up. To start a culture, I smear a couple of drops from an inoculation loop on an Agar Slant. I don't try to isolate a single cell colony as these are already "pure" cells. The original cells into storage were streaked on Agar Petri Dishes and single cell colonies were harvested. The current batch (this is the first batch) are about 10 months old and based on the current starter in work are still viable.
All the best, David