VIABILITY AND SOME PHYSIOLOGICAL PROPERTIES OF LONG-TERM STORAGE OF YEAST OF THE GENUS CANDIDA
In this article, the viability and influence on some physiological properties in the collection of microorganisms of yeast strains
belonging to the genus Candida during long-term storage under mineral oil are studied. As a result of the research, it was found
that yeast strains retained high viability during storage for 10 years, and their morphological and cultural characteristics did not
change. The studied strains mainly assimilate glucose, sucrose and galactose, and ethyl alcohol, glycerin, mannitol and sorbitol
are assimilated from alcohols. The growth of local strains on nutrient media with 5% and 10% NaCl was also observed. Storage
of yeast strains under mineral oil has shown that this method is suitable for storing yeast strains belonging to the genus Candida
at a temperature of +4 ° C.
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