الفهرس 
LITERATlJRE REVIEWOnly 14 pages are availabe for public view
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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