Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Taras Honchar"'
Publikováno v:
Food Technology and Biotechnology, Vol 46, Iss 4, Pp 419-426 (2008)
The sensitivity of the yeast Pichia guilliermondii ATCC 201911 (L2) to Cr(VI) and Cr(III) has been investigated. This yeast was demonstrated to have much higher resistance to Cr(III), compared to Cr(VI). At chromate level of 2.0 mM, an expanded lag p
Externí odkaz:
https://doaj.org/article/4b4470034f8b448d8e00ae86bf4daa04
Publikováno v:
BioMetals. 23:633-642
The paper describes the selection of chromate-resistant mutants of the yeast Pichia guilliermondii with a higher chromate-reducing activity and reports the EPR-study of Cr(V)-generation in the extra-cellular medium during the reduction of chromate by
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04c47d9d0fd3c2fca693176fad950135
https://doi.org/10.1007/s10534-010-9317-1
https://doi.org/10.1007/s10534-010-9317-1
Publikováno v:
Open Life Sciences, Vol 1, Iss 1, Pp 137-149 (2006)
This paper reports on the experimental data supporting an essential role of extra-cellular reduction in chromate detoxification by baker’s and non-conventional yeasts. A decrease of chromate content in the yeast culture coincides with an increase o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af8b32aafb6feb488d135ab0010cbf67
https://doi.org/10.2478/s11535-006-0009-3
https://doi.org/10.2478/s11535-006-0009-3
Publikováno v:
Food chemistry. 127(2)
For Gadoid fishes, formaldehyde can be generated in tissues in huge amounts during endogenous enzymatic degradation of natural osmoprotectant trimethylamine-N-oxide. This paper describes two enzymatic methods for assay of formaldehyde in fish food pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32d592c6397b3c2d7e386120df55f85a
https://pubmed.ncbi.nlm.nih.gov/23140734
https://pubmed.ncbi.nlm.nih.gov/23140734