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Effect of xylitol and trehalose on dry resistance of yeasts

Abstract

The effects of dehydration/rehydration on two strains of Saccharomyces cerevisiae: S600, a metabolically engineered xylose-utilising strain, and H158, the non-xylose-utilising host strain; and on the naturally xylose-utilising yeast Pachysolen tannophilus CBS 4044, were compared after glucose and xylose utilisation respectively. The yeast strains differed in their ability to excrete and accumulate intracellular xylitol. A high intracellular xylitol content before and after dehydration coincided with a higher viability after a dehydration/rehydration cycle. The intracellular trehalose content increased during dehydration in all three yeast strains, but this did not correspond to enhanced cell viability after dehydration/rehydration. The results are discussed in relation to the ability of xylitol and trehalose to structure water.

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Received: 9 July 1996 / Received revision: 29 October 1996 / Accepted: 2 November 1996

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Krallish, I., Jeppsson, H., Rapoport, A. et al. Effect of xylitol and trehalose on dry resistance of yeasts. Appl Microbiol Biotechnol 47, 447–451 (1997). https://doi.org/10.1007/s002530050954

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Keywords

  • Dehydration
  • Xylose
  • Saccharomyces Cerevisiae
  • Saccharomyces
  • Trehalose