The influence of temperature and type of packaging material on the saccharolytic activity of freeze-dried yeast Saccharomyces cerevisiae during storage was investigated. Yeast’s after mixing with maltodextrin (8%, used as a protective substance), were frozen at -30°C and dried at 40°C /0.63 mbar for 20 h. Dried samples were stored at -18, 4 and 25°C in high (PETmet/PE, PET/AL/PE) and low (PET/PE, OPP) barrier bags. It was found that in order to remain at least 80% of the saccharolytic activity of dried yeast’s after 12 weeks, compared to the activity after drying, it is necessary to store them at 4°C in the bags with a high barrier against oxygen and water (PETmet/PE) or at -18°C in any package. To ensure the maintenance of over 90% of the activity is necessary to use the high-barrier packaging (PETmet/PE or PET/AL/PE) and storage temperature -18°C.

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