Rapid Adaptability and Regulation of Physiological Status of Lager Yeast Ensure Its Activity During Dehydration.

Yeast products either active dry yeast or liquid yeast are used for beer brewing. Dry yeast offers advantages over liquid yeast, including longer shelf life, easier storage and transportation, convenient usage. While active dry lager yeast now has gained popularity in Chinese breweries, lacking knowledge about yeast physiology status during drying process hinders the customizing dry yeast for specific requirements. This study delved into the dehydration process of two lager yeasts G03 and M14 used in Chinese breweries and one commercial yeast W34/70. W34/70 with greater desiccation resistance exhibiting rapid adaptation during drying process maintained highest intracellular adenosine-5′-triphosphate (ATP). Improved accumulation of antioxidants including glutathione and trehalose, as well as complementary synthesis of chitin in cell wall attributed to the desiccation resistance of yeasts. Higher intracellular energy supply and anti-oxidative capacity of yeast strain facilitated the balanced reactive oxygen species (ROS) accumulation. Together with an effective DNA synthesis and cell replication, more cells would survive after dehydration and subsequent rehydration. Current study provides new evidence for the theory of yeast desiccation resistance and further help with preparation of active dry yeast products. [ABSTRACT FROM AUTHOR]