Results of broadband dielectric spectroscopy (BDS) in Saccharomyces cerevisiae (baker’s yeast), in situ as the function of pressure are presented. They show a clear evidence of a threshold to the new pattern of the pressure evolution of the static dielectric permittivity and DC electric conductivity already for P _t  ≈ 200MPa at T = 5^o C and P _t  ≈ 300MPa at T = 25^o C. BDS monitoring versus pressure tests up to P = 400MPa revealed particularly notable changes of properties after 30 minutes of compressing. Finally, the correlation between the amount of the spectrophotometric maximum absorbance and the DC electric conductivity was found. All these indicate significance of BDS as the tool for testing of pressure properties of cells assemblies, model foods etc., in situ under high pressures.

中文翻译：

---

加压酿酒酵母的介电谱。

宽带介电谱（BDS）中的结果酿酒酵母（面包酵母），在原位作为压力函数给出。它们表现出阈值的静态介电常数和直流电导率的压力的变化的新的图案已经是一个明确的证据P _吨 ≈200兆帕在Ť  = 5 ^ö Ç和P_吨 ≈300兆帕在Ť  = 25 ^ö Ç。BDS监控与压力测试（最高P  = 400 MPa） 在压缩30分钟后，其特性特别显着变化。最后，发现分光光度法最大吸光度的量与直流电导率之间的相关性。所有这些表明，BDS作为在高压下原位测试细胞组件，模型食品等的压力特性的工具的重要性。