When I do a stir plate starter, I aerate the headspace to ensure there is ample O2 for prolonged sterol production, etc. I cut off the air at some point to allow the solution to go anaerobic for storage etc, but I always have an internal debate about when best to do this.
My schedule is typically ~48 hours on stir plate, with air cut off at 12-24 hours.
Does anyone have any thoughts/opinions/references?
I don't have a firm grasp of the "phases" of yeast growth, and whether they are rigid internal states of the yeast, or just general descriptions of yeast behavior under different conditions.
My schedule is typically ~48 hours on stir plate, with air cut off at 12-24 hours.
Does anyone have any thoughts/opinions/references?
I don't have a firm grasp of the "phases" of yeast growth, and whether they are rigid internal states of the yeast, or just general descriptions of yeast behavior under different conditions.