Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/1_1_2002.pdf
Issue 1 (1) 2002 pp. 05-15
Elżbieta Bogusławska-W±s, Waldemar D±browski, Katarzyna Czeszejko
THE EFFECT OF CONCENTRATION OF SODIUM CHLORIDE ON ENZYMATIC ACTIVITY OF CANDIDA SP
Abstract: 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).
Full text available in english in Adobe Acrobat format:http://www.food.actapol.net/issue1/volume2/1_1_2002.pdf
Keywords: enzymatic activity, yeasts
For citation:
Bogusławska-W±s E.,D±browski W.,Czeszejko K., 2002. THE EFFECT OF CONCENTRATION OF SODIUM CHLORIDE ON ENZYMATIC ACTIVITY OF CANDIDA SP. Acta Sci.Pol., Technol. Aliment. 1 (1), 05-15
Bogusławska-W±s E.,D±browski W.,Czeszejko K., 2002. THE EFFECT OF CONCENTRATION OF SODIUM CHLORIDE ON ENZYMATIC ACTIVITY OF CANDIDA SP. Acta Sci.Pol., Technol. Aliment. 1 (1), 05-15
Streszczenie w języku polskim:
http://www.food.actapol.net/tom1/zeszyt1/abstrakt-1.html
http://www.food.actapol.net/tom1/zeszyt1/abstrakt-1.html