[Dehydration effect on the fatty acid composition of lipids in baker's yeast Saccharomyces cerevisiae 14]

The effect of dehydration on the fatty acid composition of lipids in baker's yeast Saccharomyces cerevisiae 14 cultivated on the ethanol (1.5%) containing medium in the presence or absence of glutamic acid and biotin or on molasses (2%) was studied. In spite of a relatively low drying temperature (35 degrees C), the correlation between saturated and non-saturated fatty acids may vary within 40--60 min.