Comparison of the morphology, fermentation, assimilation, lipid content and mannans of rough and smooth strains of Saccharomyces cerevisiae.

SUMMARY: Tetrad analysis has shown that haploid forms arising from spores of a single ascus of Saccharomyces cerevisiae gave smooth and rough strains in the ratio I: I. These rough and smooth strains fermented the same sugars but differed in their morphology, mode of L-lysine assimilation and lipid content. Immunochemical studies, periodate oxidation and methylation analyses showed that both strains formed the same kind of mannan.

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