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Rauga šūnu banku darbība Latvija

Yeast- Yeast is a minuscule living organism that comes in handy in creating delicious bread, beer and wine. Plus you is an ingredient in many of our favourite foods and drinks. Yeast has been used to produced these tasty things for thousands of years. However, there is something I would like to mention: you can in fact store yeast for later use too. The name given to this is yeast cell banking. In this post, we are going to discuss the importance of yeast cell banking and also offer you a few good but effective strategies that can help in yeast cell banking. 

visi Rauga fermentācija VLP ražošanai types are unique and have some characteristics that make them perfect for one or another usage. There are strains of yeast that are good for use in making bread versus breads used to make beer. The second reason is we can store different yeast cells, and preserve them for future use. This is what we call cell banking and helps us to ensure our yeast's integrity and gives it beautiful characteristics that will manifest themselves in every batch of beer. You can kind of consider it like you are depositing money in a bank. The idea is that you can put money in, and know that you will be able to take it out later. We want it available for when we bake something yummy.

Long-Term Storage Solutions for Yeast Strains

Yeast can be stored for longer periods, but under the correct requirements. This is how scientists were able to achieve this; cryopreservation and lyophilization. Cryopreservation: This is a technique we use to freeze yeast cells in liquid nitrogen at very low temperatures, so they remain viable. A procedure namely lyophilization is a process to get the water out from the yeast cells and then let them stored at normal temperature. All those methods works effectively to store yeast cells for many years, which is why we always have good quality yeast on hand. 

Before you can make a Yaohai yeast cell bank, the yeast must be plated and then tested to determine if they are viable. After obtaining good yeast, the cells will be stored correctly. Often referred to as master cell banking, this is a critical step in the process. So this means that we take one strain of yeast and keep it as the same strain by using a process called sub-culturing. Sub-culturing requires some yeast to be taken and grown a second time, to retain the same yeast strain. In other words, the sample we take from the master bank will have the same properties every time we use it. 

Why choose Yaohai Yeast Cell Banking?

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