The levels of carbohydrate reserves in Saccharomyces uvarum IZ 1904 were quantified during culture in an HTM medium supplemented with 3 g/l of soy oil, during different fermentative cycles. The cells cultivated in this medium presented higher levels of glycogen, and a balanced behavior between the accumulation and the mobilization of trehalose in the course of fermentation cycles. The amplitude of variation in the concentration of carbohydrates during accumulation and mobilization was more homogenous in medium supplemented with lipids. This behavior regarding the reserves may be the cause of the greater viability maintained by the cells in the media with soy oil.2811722