TY - JOUR T1 - THE EFFECT OF CONCENTRATION OF SODIUM CHLORIDE ON ENZYMATIC ACTIVITY OF CANDIDA SP A1 - Elżbieta Bogusławska-Wąs A1 - Waldemar Dąbrowski A1 - Katarzyna Czeszejko JO - Acta Sci. Pol. Technol. Aliment VL - 1 IS - 1 SP - 05-15 Y1 - 2002 UR - https://www.food.actapol.net/volume1/issue1/1_1_2002.pdf SN - 1644-0730 KW - enzymatic activity, yeasts AB - The effect of various concentrations of salt (0%, 0.7%, 1.5% and 3.6% of sodium chloride) on enzymatic activity of C. famata, C. lipolytica, C. colliculosa, C. holmi and C. albicans isolated from the Szczecin Lagoon was tested. The activity revealed low enzymatic activity of Candida isolated deceasing with the rise in concentration of NaCl in the medium. C. colliculosa expressed the lowest hydrolytic activity regardless of the salt concentration in the medium. The highest enzymatic activity at 0% of NaCl was demonstrated by C. lipolytica (15.16 nmol) and C. albicans (14.79 nmol). ER -