CHANGES IN RNA OF SACCHAROMYCE CEREVISIAE DURING THERMAL CELLULAR DEHYDRATION

Changes in RNA of Baker's yeast have been studied during a thermal deh ydration, through which the cellular moisture decreased from 70% to 9% followed by a mortality of cells being less than 8%, and by consumpti on of the cellular glycogen Simultaneously, the RNA of 4.2s and 5.8s i ncrease, however, the RNA of 12.0s and 18.0s decrease during the therm al cellular dehydration. The contents of the low molecular mass RNA ma y not be affected by incubation of chloromycetin and penicillin in med ia during the fed-batch culture. It suggests that RNA play apart durin g the cellular thermal dehydration.