6533b857fe1ef96bd12b464e
RESEARCH PRODUCT
Anhydrobiosis in Yeasts: Changes in Mitochondrial Membranes Improve the Resistance of Saccharomyces cerevisiae Cells to Dehydration–Rehydration
Alexander RapoportGalina Khroustalyovasubject
0106 biological sciencesLithocholic acidSaccharomyces cerevisiaePlant ScienceMitochondrion01 natural sciencesBiochemistry Genetics and Molecular Biology (miscellaneous)<i>Saccharomyces cerevisiae</i>03 medical and health scienceschemistry.chemical_compound010608 biotechnologymedicinedehydration–rehydrationDehydrationCryptobiosis030304 developmental biologylcsh:TP500-6600303 health sciencesbiologyChemistryMetabolismlcsh:Fermentation industries. Beverages. Alcoholanhydrobiosismedicine.diseasebiology.organism_classificationYeastmitochondriaMembranelithocholic acidBiochemistryFood Sciencedescription
Anhydrobiosis is a unique state of live organisms in which their metabolism is temporary reversibly suspended as the result of strong dehydration of their cells. This state is widely used currently during large-capacity production of active dry baker&rsquo
year | journal | country | edition | language |
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2019-09-17 | Fermentation |