I'm a grad student getting a PhD in Biochemistry and have done a lot of work with yeast. Our standard media is 2% glucose. I propagate all of my fermenting strains with the same formula and have had great success growing stuff out of bottles.
Unfortunately though, between grad school and kids my brewing schedule is chaotic and I never know very far in advance when or what I'll be brewing, so I usually don't have time to pull something from the -80 and grow up a pitchable quantity. And if I do have time for that, I normally don't have time to do cell counts or stain to check viability.
But I will say this; 2% glucose is research standard growth media for a variety of reasons. One is the suppression of the crabtree effect, which will help the yeast stay healthy - face it, ethanol is bad for them. Another is that glucose is easy to ferment, and if you're just trying to grow mass you want it to be easy on them.
That being said, I always use DME for my starters, never glucose. You want the yeast to already have made and be making maltase when you throw them into your beer, it decreases the lag time. Some people say that yeast grown in glucose lose the ability to ferment maltose, which is really incredibly unlikely unless you do it for a long time. But they will take longer to get going, because glucose represses the expression of maltase so first they have to switch the maltase genes on. So always feed your yeast maltose before putting them in your wort.