Trehalose and Yeast

(1) The variation of the content of trehalose during the storage was slow; at 0-5° after 10 days the contents decreased 20%, at 20_??_25° after 7 days 30%, It was ascertained that trehalose was one of the reserved carbohydrate of yeast. (2) Glycogen displayed the same tendency as trehalose and decreased at same rate during the storage. But the eliminated weight of glycogen was greater than trehalose, for yeast contained more glycogen. (3) In the beginning of the storage, yeast gum began to increase remarkably and reached to the maximum (to the double of the initial content) and then decreased uepidly below the initifil content. This fact, which is contrary to previous investigaters, is very interest-ing and by this fact yeast gum seemed to be a kind of carbohydrate other than glycogen trehalose which are called as the reserved carbohydrates of yeast.