National Collection of Yeast Cultures

Lore & Background

The National Collection of Yeast Cultures was founded in 1948 when a group of British brewers, who later formed the Brewing Industry Research Foundation, decided to store their yeast cultures in a single, safe deposit to ensure their longevity. In 1981, NCYC evolved into a broader collection when it moved to the Institute of Food Research in Norwich, where it collected food spoilage yeast that was able to evade conventional food preservatives. In 1999, the collection became part of The United Kingdom National Culture Collection (UKNCC), which was established to coordinate the activities of Britain’s national collections of microbial organisms. In 2019, the collection moved to the new facility in Quadram Institute Biosciences in the Norwich Research Park, where it is currently based. The yeasts are kept frozen under liquid nitrogen or freeze-dried in glass ampoules, and the collection is duplicated and stored off site for safety. Yeasts have been stored and revived successfully decades later.

Reader's Guide

The National Collection of Yeast Cultures is significant as a centralized repository for yeast strains, originally founded by British brewers to ensure the longevity of their cultures. Its evolution in 1981 to include food spoilage yeast that evaded conventional preservatives expanded its relevance to food safety and preservation research. By joining the UKNCC in 1999, it became part of a coordinated national network of microbial collections, enhancing its role in scientific and industrial collaboration. The collection's operation under the Budapest Treaty facilitates international patent deposits, and its commercial arm, QIB Extra Ltd, provides bespoke research services for the food, health, and allied industries. The collection's preservation methods—freezing under liquid nitrogen or freeze-drying in glass ampoules, with off-site duplication—ensure long-term viability, as demonstrated by successful revival of strains after decades. Its legacy lies in safeguarding biodiversity and supporting research and industry, from traditional brewing and baking to modern food spoilage studies.

Did You Know?

• The collection includes hundreds of non-pathogenic yeast species in addition to Saccharomyces cerevisiae.
• Yeasts in the collection have been stored and revived successfully decades later.
• The collection is duplicated and stored off site to ensure its safety.