Lipids of yeasts.

INTRODUCTION ............................................................. 198 CELLULAR LIPIDS ......................................................... 198 Extraction .................................................................. 198 Subcellular Distribution .................................................... 198 Cytoplasmic (plasma) membrane .......................................... 198 Intracytoplasmic elements ................................................. 199 Cell wall ................................................................. 199 LIPID COMPONENTS ....................................................... 199 Fatty Acids ................................................................. 199 Chemical nature .......................................................... 199 Mutant strains ............................................................ 201 Biosynthesis ............................................................. 201 Biological significance .................................................... 202 Taxonomy ................................................................ 202 Hydrocarbons and Sterols ................................................... 202 Hydrocarbons ............................................................ 202 Sterols (i) Chemical nature ................................................ 202 (ii) Mutant strains......................................................... 204 (iii) Biosynthesis ......................................................... 204 (iv) Biological significance ................................................ 206 Glycerophospholipids ....................................................... 207 Chemical nature .......................................................... 207 Biosynthesis ............................................................. 208 Cellular distribution ...................................................... 208 Biological significance .................................................... 208 Sphingolipids ............................................................... 209 Chemical nature .......................................................... 209 Biological significance .................................................... 209 Glycolipids ................................................................. 209 FACTORS INFLUENCING CELLULAR LIPID COMPOSITION ..... ......... 209 Growth Cycle ............................................................... 209 Sporulation ................................................................. 210 Carbon Source ............................................................. 210 Glucose .................................................................. 210 Hydrocarbons ............................................................ 211 Nutrients ................................................................... 213 Nitrogen ................................................................. 213 Phosphorus .............................................................. 213 Growth factors ........................................................... 213 (i) Inositol ................................................................ 213 (ii) Pantothenic acid ...................................................... 213 (iii) Vitamin B6 ........................................................... 213 (iv) Biotin ................................................................ 214 Miscellaneous Additives .................................................... 214 Sodium chloride .......................................................... 214 Choline and ethanolamine ................................................ 214 Benzo(a)pyrene and dibenzanthracene ..................................... 214 Propanediol .............................................................. 214 Oxygen ..................................................................... 214 Respiratory-deficient (Crabtree-positive) yeasts (i) Lipid composition ....... 214 (ii) Lipid supplementation of growth medium ....... ....................... 215 Respiratory-sufficient (Crabtree-negative) yeasts ...... .................... 216 Temperature ............................................................... 216 pH ..................................................................... 217 CONCLUDING COMMENTS ................................................. 217 LITERATURE CITED ....................................................... 219

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