The effects of the use of protective agents (glycerol, sucrose, fructose, maltodextrin, concentration 4 and 8%) on the sacchcarolytic activity of baker’s yeast Saccharomyces cerevisiae during freeze-drying and storage were studied. A material was frozen at -30°C and freeze dried at 40°C/0,63 mbar during 20h. The positive influence on yeasts saccharolytic activity after drying, as compared to the drying without additives, was observed after the use of of 4% glycerol, 8% fructose, 4 and 8% maltodextrin. 8% maltodextrin was the best protective agent during drying and storage at 25°C.

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