Poirier I, Maréchal P A, Richard S, Gervais P
Laboratoire de Génie des Procédés Alimentaires et Biotechnologiques, Dijon, France.
J Appl Microbiol. 1999 Jan;86(1):87-92. doi: 10.1046/j.1365-2672.1999.00638.x.
The effects of rehydration kinetics and temperature on the viability of Saccharomyces cerevisiae dehydrated by drying were studied. During rehydration, a water activity range of 0.117-0.455 must be crossed slowly in order to maintain cell viability. If this range is crossed rapidly, cell viability can be preserved if rehydration takes place at 50 degrees C. Several hypotheses have been proposed to explain previous results. One hypothesis, which relates cell mortality after rapid rehydration to water flow through the membrane in phase transition, is the more plausible and requires further investigation.
研究了复水动力学和温度对通过干燥脱水的酿酒酵母活力的影响。在复水过程中，必须缓慢跨越0.117 - 0.455的水分活度范围以维持细胞活力。如果快速跨越该范围，在50摄氏度进行复水时细胞活力可以得到保留。已经提出了几种假说来解释先前的结果。一种假说将快速复水后的细胞死亡率与相变过程中通过膜的水流联系起来，该假说更具合理性，需要进一步研究。
