[Formation of ergosterol by yeasts of Candida genus]

Abstract

The formation of ergosterol by the Candida yeast was studied using glucose, n-paraffins, a mixture of organic acids and inedible sugars. Yeast of different species and strains showed a similar content of ergosterol which made, as a rule, 0.4--0.5%. The amount of ergosterol remained relatively stable with varying cultivation conditions and decreased 1.5--2 times with a temperature increase.