Freezing Yeast Stocks

[Scott J. Diede]

Hello all,
   
   We have been having a debate in our lab concerning the concentration of
glycerol one should use in order to freeze down yeast strains.  Does
anyone have an idea whether a final concentration of glycerol of 15% works
better than one of 25%?  Someone in our lab claims that the 25%
concentration protects cells better from freeze-thaw cycles than 15%.  Any
help on this subject matter would be greatly appreciated (I have already
looked through the yeast biosci electronic archive index, but didn't find
anything much useful).

Scott Diede

_____________________________________________________________________

Scott J. Diede
The University of Chicago
Department of Molecular Genetics
and Cell Biology
920 East 58th Street Box 56
Chicago, IL 60637

TEL:    312/702-2031
FAX:    312/702-3172
e-mail: died at midway.uchicago.edu