Conservation and functional preservation of agri-food interest yeasts

2018

The use of yeasts in industry is inseparable from their ability to be produced and dehydrated. This dehydration process causes various dysfunctions in yeast cells that affect their functionality and viability. In order to protect yeasts from dehydration, food additives are often used as emulsifiers and antioxidants. However, yeasts are able to produce naturally protective substances, such as glutathione (GSH) and trehalose (TRE). In this context, three non-Saccharomyces (NS) strains, belonging to the different genera and species Torulaspora delbrueckii, Metschnikowia pulcherrima and Lachancea thermotolerans, were studied in this thesis. Despite the great interest aroused by their multiple a…