6533b857fe1ef96bd12b464e

RESEARCH PRODUCT

Anhydrobiosis in Yeasts: Changes in Mitochondrial Membranes Improve the Resistance of Saccharomyces cerevisiae Cells to Dehydration–Rehydration

Alexander RapoportGalina Khroustalyova

subject

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 Science

description

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

https://doi.org/10.3390/fermentation5030082