Active dry yeast products of brewer’s yeast have been widely applied in beer brewing in recent years, where their product quality and rehydration viabilities are not only related to the processing process but also significantly associated with the quality of the yeast itself.Due to a lack of in-depth understanding of the physiological performance and stress resistance mechanisms of lager yeast, the product quality of specific lager yeast strains varies when made into active dry yeast, and the factors affecting their rehydration viabilities remain unclear.This study selected 9 common strains of lager yeast and analyzed their vitality and intracellular component changes during the drying process.It was found that strains with stronger resistance to drying showed better environmental adaptability, higher levels of intracellular ATP, mitochondrial membrane potential, and intracellular trehalose, and exhibited good antioxidant capacity.Transcriptome analysis further revealed that the oxidative phosphorylation pathway was significantly upregulated during the drying process, and the synthesis and metabolism of trehalose were significantly enhanced.The results suggest that yeast can enhance its resistance to drying by maintaining high mitochondrial vitality and vigorous energy metabolism to repair the damage incurred during the drying process.
FU Xuerong
,
QIAN Siyu
,
ZHENG Feiyun
,
NIU Chengtuo
,
LIU Chunfeng
,
LI Qi
,
WANG Jinjing
. Changes of activity and trehalose levels of lager yeast during dehydration[J]. Food and Fermentation Industries, 2025
, 51(6)
: 25
-32
.
DOI: 10.13995/j.cnki.11-1802/ts.038644
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