Experiments for determination of the influence of the freezing rate on the
viability preservation of brewery yeasts
Saccharomyces cerevisiae
were made. Six freezing rates were studied (0.3, 0.6, 1.0, 10, 30 and 300
°
C x min
-1
ranging from 20
°
C to minus 196
°
C) and subsequent thawing at three different temperature values
–
20, 27 and 37
°
C was performed. It was established that the investigated strains 179, 181,
184 had maximum preserved their viability by freezing rate of 0.6
°
Cxmin
-1
and subsequent thawing in water bath at 37
°
C. These results are applied for cryogenic preservation of brewery yeasts in
the National Bank for Industrial Microorganisms and Cell Cultures (NBIMCC).
