Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals

Abstract

Dehydration of yeast cells causes them to enter a state of anhydrobiosis in which their metabolism is temporarily and reversibly suspended. This unique state among organisms is currently used in the production of active dry yeasts, mainly used in baking and winemaking. In recent decades non-conventional applications of yeast dehydration have been proposed for various modern biotechnologies. This mini-review briefly summarises current information on the application of dry yeasts in traditional and innovative fields. It has been shown that dry yeast preparations can be used for the efficient protection, purification and bioremediation of the environment from heavy metals. The high sorption activity of dehydrated yeasts can be used as an interesting tool in winemaking due to their effects on quality and taste. Dry yeasts are also used in agricultural animal feed. Another interesting application of yeast dehydration is as an additional stage in new methods for the stable immobilisation of microorganisms, especially in cases when biotechnologically important strains have no affinity with the carrier. Such immobilisation methods also provide a new approach for the successful conservation of yeast strains that are very sensitive to dehydration. In addition, the application of dehydration procedures opens up new possibilities for the use of yeast as a model system. Separate sections of this review also discuss possible uses of dry yeasts in biocontrol, bioprotection and biotransformations, in analytical methods as well as in some other areas.

Extremophilic yeasts: the toughest yeasts around?

“…Yeasts can overcome desiccation through the phenomenon of anhydrobiosis, which determines a temporary and reversible suspension of their metabolism (Rapoport, Turchetti, & Buzzini, ). Like plants and animals, yeasts respond to high osmotic pressure increasing their intracellular solute concentration by pumping inorganic ions from external medium or synthesizing compatible solutes (i.e.…”

Biophysical Stress Responses of the Yeast Lachancea thermotolerans During Dehydration Using Synchrotron-FTIR Microspectroscopy

“…However, one of the most important stresses occurs during dehydration. Removal of water by dry-air and elevated temperatures generate modifications in the water potential of the medium and in the cells themselves, leading to a decrease in their volume and an increase of their contact surface with air (Beker and Rapoport, 1987;Gervais and Beney, 2001;Lemetais et al, 2012;Rapoport et al, 2016). All these modifications can induce the accumulation of reactive oxygen species (ROS), consequently, oxidative stress and cause the cells death (Eleutherio et al, 2018).…”

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

“…They provide a better understanding of the role of water in the maintenance of various cell structures and biological macromolecules and reveal the potential opportunities for living organisms to survive under extreme conditions. Application of this knowledge is important for the traditional production of active (or instant) dry yeast preparations for the food industry, as well as for the nonconventional use of viable dry yeasts (Rapoport, ; Rapoport, Turchetti, & Buzzini, ; Rapoport, Golovina, Gervais, Dupont, & Beney, ). In addition, as yeast cells are an efficient eukaryotic cell model, information on intracellular protective reactions that promote the survival of living organisms under extreme conditions could also be extrapolated for higher organisms, such as in medical applications.…”