Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells
Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells susp...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/1/170 |
| _version_ | 1797410966550347776 |
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| author | Povilas Simonis Ausra Linkeviciute Arunas Stirke |
| author_facet | Povilas Simonis Ausra Linkeviciute Arunas Stirke |
| author_sort | Povilas Simonis |
| collection | DOAJ |
| description | Prolonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells suspended in a trehalose solution improves freezing tolerance and results in higher viability after thawing. Viability increased with rise in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure. Pretreatment resulted in lower decrease in the viability of thawed cells, viability of untreated cells dropped to 10%, while pre-treatment with PEF and trehalose tripled the viability. |
| first_indexed | 2024-03-09T04:38:11Z |
| format | Article |
| id | doaj.art-7fef33072f674fc394e8f2e35d39fdcd |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:38:11Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-7fef33072f674fc394e8f2e35d39fdcd2023-12-03T13:25:02ZengMDPI AGFoods2304-81582021-01-0110117010.3390/foods10010170Electroporation Assisted Improvement of Freezing Tolerance in Yeast CellsPovilas Simonis0Ausra Linkeviciute1Arunas Stirke2Center for Physical Sciences and Technology, State Research Institute, Saulėtekio al. 3, T-02300 Vilnius, LithuaniaCenter for Physical Sciences and Technology, State Research Institute, Saulėtekio al. 3, T-02300 Vilnius, LithuaniaCenter for Physical Sciences and Technology, State Research Institute, Saulėtekio al. 3, T-02300 Vilnius, LithuaniaProlonged storage of frozen dough worsens the structure of thawed dough. The main reason is the inhibition of yeast activity. In this study we investigated applicability of pulsed electric field treatment for introduction of cryoprotectant into yeast cells. We showed that pre-treatment of cells suspended in a trehalose solution improves freezing tolerance and results in higher viability after thawing. Viability increased with rise in electric field strength (from 3 to 4.5 kV/cm) and incubation time (from 0 to 60 min) after exposure. Pretreatment resulted in lower decrease in the viability of thawed cells, viability of untreated cells dropped to 10%, while pre-treatment with PEF and trehalose tripled the viability.https://www.mdpi.com/2304-8158/10/1/170yeastcryoprotectiontrehaloseelectroporation |
| spellingShingle | Povilas Simonis Ausra Linkeviciute Arunas Stirke Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells Foods yeast cryoprotection trehalose electroporation |
| title | Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells |
| title_full | Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells |
| title_fullStr | Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells |
| title_full_unstemmed | Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells |
| title_short | Electroporation Assisted Improvement of Freezing Tolerance in Yeast Cells |
| title_sort | electroporation assisted improvement of freezing tolerance in yeast cells |
| topic | yeast cryoprotection trehalose electroporation |
| url | https://www.mdpi.com/2304-8158/10/1/170 |
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