Anhydrobiosis and dehydration of yeasts

Abstract

Anhydrobiosis is a unique phenomenon of nature which gives possibility to various live organisms to survive during very hot and dry seasons of the year. It is the state in which all processes of metabolism are temporarily reversibly suspended as the result of strong dehydration of the cells. The state of anhydrobiosis is used for industrial production of active dry yeasts. Results of detailed studies of mechanisms of anhydrobiosis and of changes in the cells which take place during their drying by different methods help to improve the dehydration resistance of yeast strains necessary in traditional and nonconventional biotechnologies. The progress which has been made in these researches within the last decades has led to a formulation of the major factors influencing the maintenance of yeast viability during their drying. It was revealed that all intracellular organelles are subjected to definite changes during dehydration and rehydration procedures. A number of earlier unknown intracellular protective reactions which can be artificially activated for the improvement of cells' resistance have been found. These results are used also at the construction of new biotechnologically efficient yeast strains which are very resistant to dehydration process.