Abstract

Charlotte Assenmacher, Melissa Gießen

Our goal is to breed yeast at school. Two challenges are central to our project:

1. Development of a method for yeast cell conservation. We aim to achieve an optimal yeast cell survival rate and therefore we decided to use freeze-drying. The yeast suspension is frozen in a mixture of dry ice and ethanol to avoid ice crystal formation and then it is dried in vacuum via sublimation. The main challenge is the realization of a suitable facility at school.
2. When the challenge of cell conservation has been addressed, we will begin yeast breeding experiments in order to breed a strain of yeast that is optimal for our region. We would like to achieve as much independence from commercial suppliers as possible.