Isolation, Preservation and Control of Yeast Strains
date: 2017 TBC
Imparted by members of the NCYC team, this course will be of interest to anyone involved in the handling, distribution and storage of Yeasts
The course will cover aspects of isolation, cultivation, identification & preservation of yeast cultures. The course will be held at the National Collection of Yeast Cultures (NCYC) and both the theoretical and practical sessions will be imparted by the NCYC team
The training course runs for 3 days and it will cover different theoretical and practical demonstrations. Participants will have the opportunity to discuss aspects of their work with NCYC staff and will update their skills and knowledge of:
- Isolation methods. Aseptic technique
- Microscopy basics
- Preservation methods. (Long and short-term preservation)
- Recovering freeze-dried cultures.
- Culturing yeast preserved by other methods.
- Quality control checks: viability, purity checks (conventional and PCR based).
- Identifying potential spoilage yeasts.
The Institute of Food Research houses the National Collection of Yeast Cultures.
Norwich Research Park, Colney Lane, Norwich, NR4 7UA, UK.
If you need any further information please contact:
Carmen Nueno Palop,
T.+44 (0) 1603255093,