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Abstract HTRODUCTION Osmophilic microorganisms constitute a group of organisms, the growth of which is stimulated by the pre~ sence of high concentrations of solutes in their culture media. According to the nature of the solute, they are divided into two main groups; a) Halophiles, when the solute is a salt (sodium chloride). b) Saccharophiles, when the solute is a sugar. Much of the interest in saccharophil ic microorganisms, and particularly yeasts,has been due to their role in the spoilage of various foods (honey, jellies, syrups, and dried fruits). The common denominator of all these foods is the low water content in relation to the organic matter. This low water ratio may be acheived by a drying process or by the addition of large amounts of solu-ce. Although a substantial amount of biochemical information on the reserve carbohydrates of yeast has been reported, detailed knowledge of their biosynthesis was limited. Also, it is clear that both biochemists and cell physiologists are still largely ignorant of the precise roles of various types of lipid and protein in cell membranes. We know that lipids are important constituents |