Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices
The effects of vacuum-drying and freeze-drying on the cell viability of a commercial baker's yeast, Saccharomyces cerevisiae, strain with different endogenous contents of trehalose were analyzed. An osmotolerant Zygosaccharomyces rouxii strain was used for comparative purposes. Higher viability...
Guardado en:
| Publicado: |
2000
|
|---|---|
| Materias: | |
| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01757598_v54_n4_p575_Cerrutti http://hdl.handle.net/20.500.12110/paper_01757598_v54_n4_p575_Cerrutti |
| Aporte de: |
| id |
paper:paper_01757598_v54_n4_p575_Cerrutti |
|---|---|
| record_format |
dspace |
| spelling |
paper:paper_01757598_v54_n4_p575_Cerrutti2023-06-08T15:18:59Z Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices maltodextrin trehalose article cell viability dehydration freeze drying nonhuman physical chemistry protein protein interaction Saccharomyces cerevisiae vacuum yeast cell Zygosaccharomyces Saccharomyces cerevisiae Saccharomyces cerevisiae Zygosaccharomyces Zygosaccharomyces rouxii Zygosaccharomyces rouxii The effects of vacuum-drying and freeze-drying on the cell viability of a commercial baker's yeast, Saccharomyces cerevisiae, strain with different endogenous contents of trehalose were analyzed. An osmotolerant Zygosaccharomyces rouxii strain was used for comparative purposes. Higher viability values were observed in cells after vacuum-drying than after freeze-drying. Internal concentrations of trehalose in the range 10-20% protected cells in both dehydration processes. Endogenous trehalose concentrations did not affect the water sorption isotherm nor the T(g) values. The effect of external matrices of trehalose and maltodextrin was also studied. The addition of external trehalose improved the survival of S. cerevisiae cells containing 5% internal trehalose during dehydration. Maltodextrin (1.8 kDa) failed to protect vacuum-dried samples at 40 °C. The major reduction in the viability during the freeze-drying process of the sensitive yeast cells studied was attributed to the freezing step. The suggested protective mechanisms for each particular system are vitrification and the specific interactions of trehalose with membranes and/or proteins. The failure of maltodextrins to protect cells was attributed to the fact that none of the suggested mechanisms of protection could operate in these systems. 2000 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01757598_v54_n4_p575_Cerrutti http://hdl.handle.net/20.500.12110/paper_01757598_v54_n4_p575_Cerrutti |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
maltodextrin trehalose article cell viability dehydration freeze drying nonhuman physical chemistry protein protein interaction Saccharomyces cerevisiae vacuum yeast cell Zygosaccharomyces Saccharomyces cerevisiae Saccharomyces cerevisiae Zygosaccharomyces Zygosaccharomyces rouxii Zygosaccharomyces rouxii |
| spellingShingle |
maltodextrin trehalose article cell viability dehydration freeze drying nonhuman physical chemistry protein protein interaction Saccharomyces cerevisiae vacuum yeast cell Zygosaccharomyces Saccharomyces cerevisiae Saccharomyces cerevisiae Zygosaccharomyces Zygosaccharomyces rouxii Zygosaccharomyces rouxii Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| topic_facet |
maltodextrin trehalose article cell viability dehydration freeze drying nonhuman physical chemistry protein protein interaction Saccharomyces cerevisiae vacuum yeast cell Zygosaccharomyces Saccharomyces cerevisiae Saccharomyces cerevisiae Zygosaccharomyces Zygosaccharomyces rouxii Zygosaccharomyces rouxii |
| description |
The effects of vacuum-drying and freeze-drying on the cell viability of a commercial baker's yeast, Saccharomyces cerevisiae, strain with different endogenous contents of trehalose were analyzed. An osmotolerant Zygosaccharomyces rouxii strain was used for comparative purposes. Higher viability values were observed in cells after vacuum-drying than after freeze-drying. Internal concentrations of trehalose in the range 10-20% protected cells in both dehydration processes. Endogenous trehalose concentrations did not affect the water sorption isotherm nor the T(g) values. The effect of external matrices of trehalose and maltodextrin was also studied. The addition of external trehalose improved the survival of S. cerevisiae cells containing 5% internal trehalose during dehydration. Maltodextrin (1.8 kDa) failed to protect vacuum-dried samples at 40 °C. The major reduction in the viability during the freeze-drying process of the sensitive yeast cells studied was attributed to the freezing step. The suggested protective mechanisms for each particular system are vitrification and the specific interactions of trehalose with membranes and/or proteins. The failure of maltodextrins to protect cells was attributed to the fact that none of the suggested mechanisms of protection could operate in these systems. |
| title |
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| title_short |
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| title_full |
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| title_fullStr |
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| title_full_unstemmed |
Commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| title_sort |
commercial baker's yeast stability as affected by intracellular content of trehalose, dehydration procedure and the physical properties of external matrices |
| publishDate |
2000 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_01757598_v54_n4_p575_Cerrutti http://hdl.handle.net/20.500.12110/paper_01757598_v54_n4_p575_Cerrutti |
| _version_ |
1768546064193814528 |