%0 Journal Article
%T STUDY OF CHANGE ON CELLULAL FATTY ACID COMPOSITION OF SACCHAROMYCES CEREVISIAE UNDER LYOPfflLIZATION CONDITIONS<br>冷冻干燥条件下酿酒酵母细胞脂肪酸组成变化的研究
%A Chen Shengming Lu Qin Wang Zhiping Jia Xiaoming Yu Xiaoning
%A <br>陈声明
%A 吕琴
%A 汪志平
%A 贾小明
%A 余晓宁
%J 微生物学报
%D 1997
%I 
%X The determination to lipoid fatty acid composition in cellular membrane of Saccharomyces cereusiae by means of gas chromatography (GC) was discussed. The results show that the cells of S cereusiae can themselves adjust unsaturability for fatty acids under lyophilization conditions. It occured that C16:1 fattyacid increased, C16:0 fatty acid slightly increased while C18:1 fatty acid decreased; the ratio of total unsaturated straight-chain fatty acid to total saturated straight-chain fatty acid increased. All the changes concerned keep the mobility, stability and activity of cellular membrane of S cerevisiae. The research initia-tively approached the freezing and drying effect on the cellular fatty acid of S cereusiae, and provided the basis for further exploration and research on the anti- freezing and anti-drying mechanism physiologically and biochemically.
%K Saccharomyces cerensae
%K Lyophilization
%K Fatty acid<br>酿酒酵母
%K 冷冻干燥
%K 脂肪酸
%U http://www.alljournals.cn/get_abstract_url.aspx?pcid=90BA3D13E7F3BC869AC96FB3DA594E3FE34FBF7B8BC0E591&jid=A3C6BA55AB623B90FA9104CFFC826F3C&aid=72CD0394B7CA24DEA084A5105B69EED7&yid=5370399DC954B911&vid=42425781F0B1C26E&iid=CA4FD0336C81A37A&sid=F4B561950EE1D31A&eid=286FB2D22CF8D013&journal_id=0001-6209&journal_name=微生物学报&referenced_num=0&reference_num=2