Enhancing yeast cell viability after dehydration by modification of the lipid profile

Abstract

In the present study, we analysed metabolite features during the dehydration-rehydration process for different yeast species genetically closely related to S. cerevisiae, in order to determine whether metabolites might play a role in cell viability. We ranked the species S. cerevisiae, S. paradoxus, S. kudriavzevii, L. kluyveri, N. castellii, S. mikatae, S. bayanus, and S. servazzii according to their viability rate after the dehydrationrehydration process, and showed that desiccation tolerance across the species did not correlate with the intracellular content of trehalose or glycogen. Cell lipid composition was also investigated during this process, to see whether the content of triacylglycerols and phosphatidylcholine showed significant variations across the species. The increase of phosphatidylcholine level increase in both S. paradoxus and S. bayanus cells grown in supplemented media enhanced both their cell viability after stress imposition and lipid storage.

The STF2p Hydrophilin from Saccharomyces cerevisiae Is Required for Dehydration Stress Tolerance

“…The desiccation-rehydration process and yeast viability determinations were performed as described previously [30].…”

Improving alcoholic fermentation by activation of Saccharomyces species during the rehydration stage

“…Although industrially produced Saccharomyces biomass is mostly used in fresh or extruded form for the manufacture of bread and beer, requiring an unbroken cold chain, a small proportion of commercial yeast is dried for use in wine fermentation. Since, unlike bread yeasts, wine yeasts are required on a seasonal basis rather than throughout the year, manufacturers find that drying enables major savings in transport and storage (Rodríguez-Porrata et al, 2011).…”

“…One measure that provides an accurate picture of cell physiology is vitality, defined as CO 2 production per unit of time (Rodríguez-Porrata et al, 2008). Other key cell parameters include viability or capacity for cell division and cell metabolic activity.…”

“…Activators, some of which had hitherto rarely been tested in combination with Saccharomyces, were selected for their potential activity and their ability to enhance processes and/or improve cell structures. Some are known to enhance cellmembrane plasticity under anaerobic conditions (Rodríguez-Porrata et al, 2011), while others are involved in specific metabolic cycles, have antioxidant properties, or are components of essential enzymes required for cellular metabolism. Their impact was assessed by analysing the vitality, viability and metabolic activity of the yeasts throughout fermentation.…”

Mitochondria inheritance is a key factor for tolerance to dehydration in wine yeast production

“…) and many other non‐ Saccharomyces cerevisiae ones (Rodríguez‐Porrata et al . ) are more sensitive to dehydration, which becomes a serious problem for producing ADY. Oxidative stress is the main environmental insult to take place during biomass propagation and drying processes (Garre et al .…”