Storing Yeast in Sucrose?

[ClarnoBrewer]

Does anyone have any knowledge of/experience with storing yeast in sucrose? I was flipping through a book at the LHBS that described it. I didn't buy the book or actually retain any of the info. I do recall that the author said it's an old technique, and that yeast can last a very long time this way. He also said all you need is a pressure cooker. Has anyone done this?

 

[Suthrncomfrt1884]

Are you sure it wasn't glycol? Sucrose is sugar, and I can't see that helping the preservation of yeast at all.

As for pressure cookers...I use one just to sterilize my vials before I store my yeast. I store all of my harvested yeast in 15-20mL vials w/ 1/3 glycol mixed in each vial. It's a process that's explained somewhere on this forum, although I'm not sure where.

 

[ClarnoBrewer]

Are you sure it wasn't glycol? Sucrose is sugar, and I can't see that helping the preservation of yeast at all.

As for pressure cookers...I use one just to sterilize my vials before I store my yeast. I store all of my harvested yeast in 15-20mL vials w/ 1/3 glycol mixed in each vial. It's a process that's explained somewhere on this forum, although I'm not sure where.

I actually do the same thing, using a mix of glycerin and water. I think glycerin is what you're using as well. Glycol would be bad news.

This method was different, though. And I'm pretty sure he was talking about storing yeast in sucrose. If I get back to that brewstore, maybe I'll pick up the book.

 

[Suthrncomfrt1884]

Glycerin, My bad. It was late last nate, and I had already drank a few too many.

 

[ClarnoBrewer]

Glycerin, My bad. It was late last nate, and I had already drank a few too many.

No worries. I knew what you meant, and normally wouldn't bother to nitpick and correct. It's just that I didn't want anyone to accidentally try saving yeast in glycol. That would make for some toxic beer! The colors might be pretty though.

 

[FlyGuy]

Do you mean something like this technique?

https://www.homebrewtalk.com/f13/guide-making-frozen-yeast-bank-35891/

 

[ClarnoBrewer]

Do you mean something like this technique?

https://www.homebrewtalk.com/f13/guide-making-frozen-yeast-bank-35891/

Nope. That's what I currently do. I'm almost positive this other method involved sucrose. And it seemed that the life of the yeast was nearly indefinite. I'll see if I can find the book.

 

[PT Ray]

I'd like to find it. I currently have a starter going made with sucrose and yeast nutrient. I've been wondering about the results so put one together.

 

[Bokonon]

Are you sure it wasn't about using sterile distilled water for storage?

http://blogs.homebrewtalk.com/frate...t_culture_storage_in_distilled_sterile_water/

I've been doing this for a while, though I am second guessing either the technique or maybe my process. It worked good for a while but I recently tried to revive multiple cultures of 9 month old yeast and none of the plates would show any growth. There definitely are live cells in there since I was able to transfer some of the liquid to a plate to exhibit growth but a simple dip in the vial with a loop didn't pickup any viable yeast.

 

[kanzimonson]

I currently have a starter going made with sucrose and yeast nutrient.

This isn't a good idea. Sucrose is very easy for yeast to ferment. If they're not forced to work to get sugars (using enzymes to break maltose into two sugars), they apparently lose that ability. If you pitch that starter, the yeast may only consume the simple sugars and leave you with a very high FG.

You gotta make your starters with malt.

 

[PT Ray]

This isn't a good idea. Sucrose is very easy for yeast to ferment. If they're not forced to work to get sugars (using enzymes to break maltose into two sugars), they apparently lose that ability. If you pitch that starter, the yeast may only consume the simple sugars and leave you with a very high FG.

You gotta make your starters with malt.

Both sucrose and maltose are disaccharides, so the yeast don't exactly have it any easier. Regardless, I somehow missed the debate over making starters with monosaccharides and maltose until your post. Sucrose may not be a monosaccharide but there is still enough of a debate that has me inclined to discontinue what I started.

 

[pjj2ba]

I don't doubt that the OP might have indead have read sucrose. While glycerol is what is commonly used, when making a freezer stock, that additives to the water are there largely to affect the way the water freezes. The additives reduce the number of sharp pointy crystals that can puncture cell walls and membrances. There are all kinds of funky medias for freezing various microbes. While glycerol works very well, I bet the right concentration of sucrose would work too, but probably not as well. Once frozen, I don't think the yeast will be metabolizing the sucrose, so that isn't an issue - I'm assuming growing the yeast on a malt media and the put into the sucrose solution just for freezing

 

[ClaudiusB]

Does anyone have any knowledge of/experience with storing yeast in sucrose? I was flipping through a book at the LHBS that described it. I didn't buy the book or actually retain any of the info. I do recall that the author said it's an old technique,

If have done a few two years ago and all are still in storage.

Emil Chr. Hansen and Albert Klöcker of the Carlsberg Laboratory kept yeast alive stored in a 10% sucrose solution.

References
1. First Steps In Yeast Culture by Pierre Rajotte.
2. Holm, J. Chr. " Über die Aufbewahrung der Hefe in Saccharoselösung

and that yeast can last a very long time this way.

Some of the yeast prepared by Hansen was 47 years old and by Albert Klöcker 30 years.

Cheers,
ClaudiusB

 

[remilard]

I don't doubt that the OP might have indead have read sucrose. While glycerol is what is commonly used, when making a freezer stock, that additives to the water are there largely to affect the way the water freezes. The additives reduce the number of sharp pointy crystals that can puncture cell walls and membrances. There are all kinds of funky medias for freezing various microbes. While glycerol works very well, I bet the right concentration of sucrose would work too, but probably not as well. Once frozen, I don't think the yeast will be metabolizing the sucrose, so that isn't an issue - I'm assuming growing the yeast on a malt media and the put into the sucrose solution just for freezing

I think what he is talking about is storing it in 10% sucrose at cellar or other non-freezing temperature.

The yeast culturing book Claudius B linked to is probably the book the OP read (that is where I first read about it). Mary Beth Raines also mentions it in an article on the Maltose Falcons' website.

 

[rocketman768]

Storing in sucrose solution is fine as long as you are storing it in freezing conditions. Otherwise, the yeast will metabolize the sucrose. The sucrose prevents cell damage during freezing just like glycerine.

 

[ClarnoBrewer]

If have done a few two years ago and all are still in storage.

Emil Chr. Hansen and Albert Klöcker of the Carlsberg Laboratory kept yeast alive stored in a 10% sucrose solution.

References
1. First Steps In Yeast Culture by Pierre Rajotte.
2. Holm, J. Chr. " Über die Aufbewahrung der Hefe in Saccharoselösung



Some of the yeast prepared by Hansen was 47 years old and by Albert Klöcker 30 years.

Cheers,
ClaudiusB

Claudius,

That's it! I think it was the Rajotte book that I saw. I remember the 47 year statement. Thanks for finding that! So has anyone done this? What are the advantage/disadvantages compared to freezing in a glycerin solution?