Dehydration by Successive Pressure Drops (DDS) is a new unit operation, based on a repetition of compression/decompression cycles. In this work, we present the application of this drying process to baker's yeast. Drying rate, cycle efficiency, cell survival and the activities of four enzymes were evaluated. The effects of two parameters of DDS (PI and Dvp) on drying kinetics and product quality were studied, using the surface responses methodology. The results were also compared to those obtained with freeze-drying. PI had a positive effect on drying rate. Both PI and Dvp had an effect on cycle efficiency, particularly Dvp. Cell survival were much higher than that obtained with freeze-drying, with no significant impact of the parameters. The enzymatic activities were higher or close to the corresponding activities of freeze-dried sample, except the glucose-6-phosphate activity. The effects of PI and Dvp varied according to the enzyme.