Regulation of sterol synthesis by glucose in baker's yeast

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Abstract
The ability of ten baker's yeast strains to synthesize sterols was checked. Ergosterol/24(28)‐dehydroergosterol (E/D) ratio had the value of 0.8 to 1 in most strains grown in a medium containing molasses as the carbon source. The ratio values were significantly increased in the cultures grown in a glucose medium. Both a decrease in the content of 24(28)‐dehydroergosterol and a slight increase of the ergosterol content were found to be responsible for the high values of E/D in the glucose‐grown cells. The strains examined could be divided into three groups on the basis of their behaviour towards glucose. The effect of the type of cultivation on sterol accumulation is demonstrated by comparing the sterol content of the representatives of the three groups of baker's yeasts grown in a fermenter or in shaken flasks.