Anhydrobiosis and Dehydration of Yeasts

Rapoport, Alexander

doi:10.1007/978-3-319-58829-2_4

Cited by 25 publications

(28 citation statements)

References 127 publications

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“…Determination of the growth kinetics of these strains revealed that they all grew rather slowly in yeast extract peptone dextrose nutrient medium at 25°C. The midstationary growth phase, when yeast cells are the most resistant to dehydration–rehydration treatment (Rapoport, ; Rapoport et al, ), was reached after approximately 120 hr of growth. All samples for further studies were taken at this point of culture growth.…”

Section: Resultsmentioning

confidence: 99%

“…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.…”

Section: Introductionmentioning

confidence: 99%

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Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Khroustalyova

Giovannitti

Severini

et al. 2019

Yeast

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Yeast cells are able to transition into a state of anhydrobiosis (temporary reversible suspension of metabolism) under conditions of desiccation. One of the most efficient approaches for understanding the mechanisms underlying resistance to dehydrationrehydration is to identify yeasts, which are stable under such treatments, and compare them with moderately resistant species and strains. In the current study, we investigated the resistance to dehydration-rehydration of six psychrotolerant yeast strains belonging to two species. All studied strains of Solicoccozyma terricola and Naganishia albida were found to be highly resistant to dehydration-rehydration. The viability of S. terricola strains was close to 100%. Such results have not been previously reported in studies of anhydrobiosis in yeasts. The plasma membrane changes, revealed by determining its permeability under various rehydration conditions, were also surprisingly minimal. Thus, the high level of resistance of psychrotolerant yeast strains might be related to the chemical composition and molecular organisation of their plasma membranes. Aside from plasma membrane characteristics, other important factors may also influence the maintenance of yeast cell viability under conditions of dehydration-rehydration.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Khroustalyova

Giovannitti

Severini

et al. 2019

Yeast

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“…In some cases, it was reached by a direct decrease in the phase transition temperature of the plasma membrane lipids. This was conducted by using rehydration liquids at high temperatures (above 38-43 • C) or by gradual rehydration of the dry cells as we have carried out here, first using water vapor and then in liquid [7,8,42,45]. Previous studies have also used trehalose, sugars, and polyols as protective compounds that decrease the phase transition temperatures of membrane lipids [13,22,24].…”

Section: Lca Effects Upon Resistance Of Yeast To Dehydration-rehydratmentioning

confidence: 99%

“…One large group of organisms that are able to enter the state of anhydrobiosis are yeasts, and it is generally supposed that yeasts are more resistant to the dehydration procedure in comparison to bacterial cells. There are large differences between yeast strains survival during dehydration-rehydration treatments, as well as during their storage in the state of anhydrobiosis [5][6][7][8]. It has been shown that halotolerant, thermoresistant, and psychrophilic yeasts are more resistant to dehydration than the conventional mesophilic baker's yeast Saccharomyces cerevisiae [9][10][11].…”

Section: Introductionmentioning

confidence: 99%

Anhydrobiosis in Yeasts: Changes in Mitochondrial Membranes Improve the Resistance of Saccharomyces cerevisiae Cells to Dehydration–Rehydration

Khroustalyova

Rapoport

2019

Fermentation

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Anhydrobiosis is a unique state of live organisms in which their metabolism is temporary reversibly suspended as the result of strong dehydration of their cells. This state is widely used currently during large-capacity production of active dry baker's yeast. Other strains of the yeast Saccharomyces cerevisiae, as well as other yeast species that could potentially find use in modern biotechnology, are not resistant to dehydration-rehydration treatments. To improve their resistance, the main factors that influence cell survival during such treatment need to be revealed. This study showed the importance of mitochondria for yeast cell survival during transfer into anhydrobiosis, a factor that was strongly underestimated until this study. It was revealed that the external introduction inside yeast cells of 50 µM of lithocholic acid (LCA), an agent that induces changes in glycerophospholipids in mitochondrial membranes, in combination with 1% DMSO, may improve the survival rate of dehydrated cells. The influence of LCA upon yeast cell resistance to dehydrationrehydration was not linked with changes in the state of the cells' plasma membrane.

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“…Nonconventional biotechnological uses of active or inactive dry yeast have also been reviewed (Rapoport, Turchetti, & Buzzini, ). Beker and Rapoport () extensively covered fundamental aspects of yeast survival to dehydration, and Rapoport () updated this subject. To the knowledge of the author, a full account of the evolution of active dry yeast technology for fermented foods is not available.…”

Section: Introductionmentioning

confidence: 99%

Active Dry Yeast: Lessons from Patents and Science

Gélinas

2019

Comp Rev Food Sci Food Safe

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In the production of fermented foods, long‐term preservation of the activity of microbial starters is a critical issue. The aim of this review was to determine key challenges in the production and use of active dry yeast over time and to compare statistics on letters patent for inventions and applied scientific articles as indicators of technological evolution. The review covers 280 original patent specifications and 212 applied scientific articles issued between 1796 and 2018, not including documents in basic science or without obvious application in fermented foods. The main subject matter was baking and the other entries applied to wine and, to a lesser extent, beer and spirits. Very popular in patents granted in the 19th century until about 1935 but ignored in the scientific literature, dehydrated yeast preparations often consisted of wet biomass concentrates mixed with large amounts of water‐absorbing agents. Long‐term survival of dehydrated yeast cells progressively improved with specific strains, growth conditions, and, to a lesser extent, drying conditions. Since the 1990s, both inventors and scientists have mainly targeted yeast cells protection during rehydration, a most critical factor. Proper review of the scientific literature would be incomplete unless it includes patents, a much ignored but relevant source of information.

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Anhydrobiosis and Dehydration of Yeasts

Cited by 25 publications

References 127 publications

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Anhydrobiosis in yeasts: Psychrotolerant yeasts are highly resistant to dehydration

Anhydrobiosis in Yeasts: Changes in Mitochondrial Membranes Improve the Resistance of Saccharomyces cerevisiae Cells to Dehydration–Rehydration

Active Dry Yeast: Lessons from Patents and Science

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