The Carbohydrate and Fat Metabolism of Yeast

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Abstract
A study was made of the effect of altering the P content of the medium on the phospholipins in yeast. A liter of 4% sugar solution was seeded with a known wt. of yeast, and a like quantity of 4% sugar solution to which had been added 3.962 gm. of NaH2PO4 and 0.286 gm. of K2HPO4 was seeded with the same wt. of yeast. A current of O was passed through both liquids for 24 hrs. The yeast was then filtered and analyzed. Addition of the alkali phosphates approximately doubled the total amount of ether-soluble (lipoid) substance in the yeast. The proportion of lipin was somewhat diminished but the total quantity was increased. The total amount of P in the yeast was greatlyincreased. The phospholipins of yeast consisted of lecithin and kephalin; the oleyl and palmityl fatty acid radicals appeared to be present in both. The fatty acids occurring as constituents of yeast phospholipins had a lower I value than the fatty acids of the acetone-soluble fat. The yeast lipins also occurred in a less complicated mixture than usual in other tissues. In the yeast lipins, oleic acid seemed to be the only unsaturated acid present.