Saccharomyces cerevisiae viability is strongly dependant on rehydration kinetics and the temperature of dried cells

• Published in: Journal of applied microbiology Vol. 86; no. 1; pp. 87 - 92
• Main Authors: Poirier, I., Maréchal, P. ‐A., Richard, S., Gervais, P.
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Science Ltd 01.01.1999; Blackwell Science; Oxford University Press; Wiley
• Subjects: Action of physical and chemical agents; Biological and medical sciences; Biotechnology; Chemical and Process Engineering; Colony Count, Microbial; Desiccation; Engineering Sciences; Food Industry; Fundamental and applied biological sciences. Psychology; Kinetics; Life Sciences; Microbiology; Mycology; Saccharomyces cerevisiae; Saccharomyces cerevisiae - growth & development; Temperature; Time Factors; Water; Fungi; Temperature; Yeast; Air drying; Rehydration; Ascomycetes; Impact study; Kinetics; Saccharomyces cerevisiae; Viability; Thallophyta
• ISSN: 1364-5072; 1365-2672
• DOI: 10.1046/j.1365-2672.1999.00638.x

The effects of rehydration kinetics and temperature on the viability of Saccharomyces cerevisiae dehydrated by drying were studied. During rehydration, a water activity range of 0·117–0·455 must be crossed slowly in order to maintain cell viability. If this range is crossed rapidly, cell viability can be preserved if rehydration takes place at 50 °C. Several hypotheses have been proposed to explain previous results. One hypothesis, which relates cell mortality after rapid rehydration to water flow through the membrane in phase transition, is the more plausible and requires further investigation.