Abstract
The quantitative and qualitative compositions of free amino acids of the yeast Saccharomyces cerevisiaeY-503 cultivated in different nutrient media were studied by liquid chromatography. The yeast grown in a medium containing geothermal water was shown to accumulate more amino acids. During lyophilization, the stabilization of the physiological activity of the yeast in this nutrient medium was observed. The increased biological value of dry yeast was shown to depend on the content of free amino acids, including essential amino acids: arginine, histidine, leucine, isoleucine, lysine, threonine, serine, and phenylalanine.
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