Conservation of yeasts by dehydration

Beker, M. J.; Rapoport, Alexander

doi:10.1007/bfb0004428

Cited by 97 publications

(99 citation statements)

References 69 publications

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“…As shown earlier, these changes are responsible for the highly significant increase of plasma membrane permeability during the rehydration of dry organisms. Different intracellular substances ranging from ions and nucleotides to rather large molecules can leak into the surrounding medium under these conditions (8)(9)(10)(11). At the same time, varying numbers of cells irreversibly damaged during the dehydration procedure are always present in dry cell populations side by side with anhydrobiotic (viable) organisms.…”

Section: Resultsmentioning

confidence: 99%

“…At present, we are working with two hypotheses about the possible changes in the molecular organization of intracellular membranes occurring during the dehydration of living organisms that lead to their transfer to the state of anhydrobiosis. According to the first hypothesis, intracellu- (8,12,13). However, since we are talking about the conditions that guarantee the preservation of organism viability, we must assume that such drastic intracellular membrane changes only occur at very small sites on the cell membrane.…”

Section: Resultsmentioning

confidence: 99%

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Anhydrobiosis in yeast: activation effect

Rapoport

Khroustalyova²,

Kuklina³

1997

Braz J Med Biol Res

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Intracellular substances released into the medium during rehydration of dry yeast cells can significantly improve the quality of a synthetic medium. Acceleration of yeast growth in this medium and increased yield of biomass are observed simultaneously. The change in the molecular arrangement of intracellular membranes as a result of the strong dehydration of live organisms is a negative phenomenon that reduces the level of cell viability. However, this phenomenon also represents an adaptive mechanism which facilitates the maintenance of population viability as a whole under extreme environmental conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Anhydrobiosis in yeast: activation effect

Rapoport

Khroustalyova²,

Kuklina³

1997

Braz J Med Biol Res

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“…It is therefore not surprising that the rehydration of dry yeast will have an increased requirement for FAN 15 to recover from this stress. Prior rehydration and higher temperatures of rehydration have been shown to improve yeast viability substantially 2,3,17,20 . However, the pitching of prior rehydrated yeast reduces the convenience of using dry yeast for the multiple samples normally being assessed in a malt quality evaluation laboratory.…”

Section: Selection Of Optimal Fermentation Conditions For Dry Yeastmentioning

confidence: 99%

“…Modern dehydration strategies such as conditioning the cells with trehalose 12 , amino acids 11 , growth phase selection 9 and use of favourable dehydration kinetics 14 combined with storage conditions under low temperatures, vacuum and an atmosphere of nitrogen 3,5 have all resulted in higher dry yeast viability. Re-hydration has been shown to cause considerable yeast mortality due to leakage of cytoplasmic contents such as ions, particularly at the stage when the yeast moisture content is between 20-30% 4,18,20 .…”

Section: Introductionmentioning

confidence: 99%

“…Re-hydration has been shown to cause considerable yeast mortality due to leakage of cytoplasmic contents such as ions, particularly at the stage when the yeast moisture content is between 20-30% 4,18,20 . Yeast mortality can be substantially reduced by re-hydrating at >40°C 3,17,20 . In addition, if re-hydration is performed with water vapour at 37°C for a period of time 2 , mortality can be further reduced.…”

Section: Introductionmentioning

confidence: 99%

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The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure

Evans

Hamet

2005

Journal of the Institute of Brewing

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This investigation identifies that Mauribrew Lager 497 strain of dried yeast can be used as a standard strain for the determination of malt apparent attenuation limit (AAL). It provides fermentability results for malt quality evaluation laboratories that are comparable to fresh brewery yeast. It was found that the optimal pitching rate in Congress wort (EBC Analytica, 1998, method 4.5.1), was 1 g per 200 mL, pitched at 25°C and fermented for 24 h at 20°C with agitation to complete attenuation. Preliminary trials also indicated that the Mauribrew Lager 497 dry yeast may be useful to brewers for determining the wort batch attenuation characteristics by the limit gravity test. In this case a pitching temperature of 35°C was found to be optimal with all other conditions as above. For the purpose of malt quality evaluation and brewery quality control the advantages of using a standard dry yeast strain include ease and convenience of use, consistency of quality, and uniformity between laboratories when they are located in separate geographic regions.

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Anhydrobiosis in yeast: FT‐IR spectroscopic studies of yeast grown under conditions of severe oxygen limitation

Grūbe

Gavare

Rozenfelde

et al. 2014

Biotech and App Biochem

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Anhydrobiosis is a unique state of living organisms when metabolism is temporarily and reversibly delayed in response to the extreme desiccation of cells. The production of dry active preparations of yeast grown under anaerobic conditions is not currently possible because preparations are extremely sensitive to the dehydration procedure, though they could be very helpful in different biotechnological processes, including bioethanol production. To characterize mechanisms responsible for such sensitivity to the dehydration procedure, Fourier transform infrared spectroscopy was used to study the composition of aerobically grown yeast Saccharomyces cerevisiae resistant to dehydration and grown under conditions of severe oxygen limitation and sensitive to dehydration. Results indicated that significantly lower amounts of lipids in cells, grown under conditions of severe oxygen limitation, may be related to the mechanisms of sensitivity. Dehydration of both resistant and sensitive S. cerevisiae cells was accompanied by similar changes in main cellular compounds. Amounts of nucleic acids and proteins decreased slightly, whereas that of lipids and carbohydrates increased. Artificially reduced sensitivity to dehydration in S. cerevisiae cells, grown under conditions of severe oxygen limitation, led to the increase in the lipid concentration. The chemical composition of S. cerevisiae membranes is proposed to dictate the resistance to dehydration in resistant and sensitive cells.

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Conservation of yeasts by dehydration

Cited by 97 publications

References 69 publications

Anhydrobiosis in yeast: activation effect

Anhydrobiosis in yeast: activation effect

The Selection of a Dried Yeast Strain for Use in the Apparent Attenuation Limit Malt Analysis (AAL) Procedure

Anhydrobiosis in yeast: FT‐IR spectroscopic studies of yeast grown under conditions of severe oxygen limitation

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