Dikanskaia E M, Robysheva Z N
Prikl Biokhim Mikrobiol. 1975 Jan-Feb;11(1):21-4.
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.
使用葡萄糖、正构烷烃、有机酸混合物和不可食用糖研究了念珠菌酵母中麦角固醇的形成。不同种类和菌株的酵母显示出相似的麦角固醇含量，通常为0.4%-0.5%。在不同的培养条件下，麦角固醇的量保持相对稳定，并且随着温度升高而减少1.5至2倍。
