Relationship between the fatty acid composition of lipids and the viability of dried yeast Saccharomyces cerevisiae |
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| Authors: | P. B. Zikmanis L. P. Auziņa S. I. Auzáne M. J. Beker |
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| Affiliation: | (1) August Kirchenstein Institute of Microbiology, Latvian SSR Academy, of Sciences, Kleisti, 226067 Riga, Latvian SSR, USSR |
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| Abstract: | Summary The fatty acid composition of the total lipids and phospholipids of intact and convectively dried yeast has been studied and an increase has been detected in the degree of unsaturation of fatty acids during dehydration. The validity of the inverse relation between the viability of the yeast population during dehydration and rehydration and the degree of unsaturation of the fatty acids has been demonstrated by regression analysis. The results may help to predict the viability of dried yeast. |
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