STUDY OF CHANGE ON CELLULAL FATTY ACID COMPOSITION OF SACCHAROMYCES CEREVISIAE UNDER LYOPfflLIZATION CONDITIONS
冷冻干燥条件下酿酒酵母细胞脂肪酸组成变化的研究

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.