An investigation was made of changes in ergosterol content of the yeast Saccharomyces cerevisiae upon drying and subsequent rehydration. It was established that drying increases, but rehydration diminishes ergosterol content in yeasts. A statistically reliable multiple correlation was established between the resistance of population to drying, decrease of ergosterol content and a diminishing degree of fatty acid unsaturation during dehydration of dry yeasts.
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Zikmanis, P.B., Auzane, S.I., Auzina, L.P. et al. Changes of ergosterol content and resistance of population upon drying-rehydration of the yeast Saccharomyces cerevisiae . Appl Microbiol Biotechnol 22, 265–267 (1985). https://doi.org/10.1007/BF00252028
- Saccharomyces Cerevisiae
- Fatty Acid Unsaturation