A storage sugar found in yeast and providing energy reserves and stress protection. High levels (15% of dry weight) may develop towards the end of fermentation in preparation for dormancy before the next exposure to sugars and subsequent fermentation. Trehalose acts like glycogen in providing readily available energy but is unique in becoming intimately associated with cell membranes to stabilize them against stress conditions such as high temperature, high ethanol levels and desiccation.

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