Anhydrobiosis is a unique phenomenon of nature that gives the possibility for various live organisms to survive during very hot and dry seasons of the year. It is a state in which all processes of metabolism are temporarily reversibly suspended as a result of strong dehydration of the cells. The state of anhydrobiosis is used for the industrial production of active dry yeasts. The results of detailed studies of the mechanisms of anhydrobiosis and of changes in the cells that take place during their drying by different methods help improve the dehydration resistance of yeast strains necessary in traditional and nonconventional biotechnologies. The progress that has been made in these research studies within the last decades has led to the formulation of the major factors influencing the maintenance of yeast viability during their drying. It was revealed that all intracellular organelles are subjected to definite changes during dehydration and rehydration procedures. A number of earlier unknown intracellular protective reactions that can be artificially activated for the improvement of cells’ resistance have been found. These results are also used in the construction of new biotechnologically efficient yeast strains that are very resistant to the dehydration process.