Oxidative stress responses and lipid peroxidation damage are induced during dehydration in the production of dry active wine yeasts

Increase in antioxidant enzyme activity, stress tolerance and biocontrol efficacy of Pichia kudriavzevii with the transition from a yeast-like to biofilm morphology

“…Detection of thiobarbituric acid-reactive species was carried out as described by Garre et al (2010). Disrupted yeast samples were resuspended in 500 ll of 50 mM KH 2 PO 4 buffer (pH 6.0) containing 10% (w/v) TCA and centrifuged at 3000g for 10 min.…”

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

“…According to the experimental values of glass transition temperature (T g ) (Table 3), a significant depression, although at a lesser extent compared to sugars, was observed by the partial replacement of MD by SMP or WPC (T g =74.3°C and 99.5°C, respectively) whilst no significant differences between the glass transition temperatures of the MD or SC containing systems were observed (Table 3). Moreover, whey proteins are well MD maltodextrin 15DE, WPC whey protein concentrate, SMP skim milk powder, SC sodium caseinate, G glucose, T trehalose known for their ability to release sulfur containing amino acids when they are subjected to heat treatments which can act as strong oxygen scavengers thereby lowering the redox potential (Dave & Shah 1998;Antunes et al 2005) and consequently inhibiting the oxidation of the membrane lipid bilayer, which can otherwise be lethal (Garre et al 2010).…”

Recent Advances in Yeast Biomass Production

“…Subsequently in a period of several hours during maturation and final drying processing, cells undergo nutrient limitation and a complex mixture of different stresses (thermic, osmotic, oxidative, etc.) (Garre et al, 2010). As a result, these dynamic environmental injuries seriously affect biomass yield, fermentative capacity, vitality, and cell viability (Attfield, 1997;Pretorius, 1997;Pérez-Torrado et al, 2005;Pérez-Torrado et al, 2009).…”

“…A recent transcriptomic analysis of air-dried cells has suggested activated transport and metabolic processes to increase the intracellular concentration of proline during yeast desiccation (Ratnakumar et al, 2011). Interestingly, wine yeasts accumulate large amounts of disaccharide trehalose, usually in the 12-20% range of cell dry weight (Degre, 1993) although higher percentages have been detected in industrial stocks (Garre et al, 2010). Trehalose content has been proposed as one of the most important factors to affect dehydration survival.…”