help storing yeast

[David Kirkpatrick]

There was a long thread a month or so ago on maintaining viability in 
frozen stocks of yeast.  Most of the procedure that you mentioned (15% 
final concentration of glycerol in an overnight culture, storage at -80 
C) agreed with the conclusions of the thread, except that the consensus 
seems to be that quick freezing greatly reduces viability.  It was felt 
that the glycerol needed time to permeate the yeast cells.  Most people 
simply placed the stocks in the -80 freezer and allowed them to cool down 
slowly.  

David Kirkpatrick, PhD
Dept. Biology, UNC-Chapel Hill