1958 年 6 巻 6 号 p. 682-687
Lightly autolyzed baker's yeast was extracted with hot ethanol and cerebrine phosphate was isolated from the extract. This ester was compared with cerebrine obtained from penicillin-producing molds to elucidate the chemical structure of cerebrine phosphate. The two substances were similar but the present one extracted from yeast differed from that from the penicillin-producing molds in that it was accompanied by C18-base and C20-long chain base, and that its componental fatty acid is a mixture of cerebronic acid (2-hydroxy-C24-acid) and its homologous 2-hydroxy-C26-acid. The presence of phosphoric acid is rather interesting.