Investigations on the Phosphorous Metabolism in Rhodotorula gracilis. II. Phosphate and Phosphatide Amounts in Protein Yeast and Fat Yeast.

Abstract

The higher the percentage of fat in the yeast R. gracilis, the lower the content of phosphatide. Fat varies inversely with the protein, and the fat from protein yeast contains a relatively high amt. of phosphatide. The sum of protein and fat is relatively constant over a wide variation in fat content.