Changes in RNA of Saccharomyces cerevisiae during thermal cellular dehydration

Changes in RNA of Baker's yeast have been studied during a thermal dehydration, through which the cellular moisture decreased from 70% to 9%, followed by a mortality of cells being less than 8%, and by consumption of the cellular glycogen. Simultaneously, the RNA of 4.2s and 5.8s increase, however, the RNA of 12.0s and 18.0s decrease during the thermal cellular dehydration. The contents of the low molecular mass RNA may not be affected by incubation of chloromycetin and penicillin in media during the fed-batch culture. It suggests that RNA play a part during the cellular thermal dehydration.