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1
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
Content available

Micropropagation of Stryphnolobium japonicum

100%
Kobus M., Kulpa D.
Dendrobiology
|
2009
|
tom 61
23-26
Observations of Japanese pagoda trees indicate that they undergo a full cycle of vegetative and generative development without self-renovation. The aim of this study was to obtain a successive media protocol propagation of Japanese pagoda tree by in vitro cultures. The effects of growth regulators were studied with reference to primary regeneration, shoot multiplication and rooting. As explants source were used the part of shoot of 90-year-oldtree. Explants were placed on MS (Murashige and Skoog 1962) basal medium with the addition of 6-benzylaminopurine – BAP (1.0–2.0 mg dm-3), thidiazuron – TDZ (0.1–0.3 mg dm-3) and indole-3-acetic acid – IAA (0.5–1.0 mg dm-3). BAP was the growth regulator which significantly increased shoot regeneration on initial explants. TDZ in turn, inhibited the formation of adventitious shoots and caused the explants which had been placed on the medium to die. The multiplication of the Japanese pagoda tree by in vitro cultures should be conducted on MS media with the addition of 0.5 mg dm-3 BAP, and they should be rooted on media with the addition of 0.3 mg dm-3 indole-3-butyric acid – IBA. It seems, that devising an efficient method of Japanese pagoda tree micropropagation is realistic.
2

Otrzymywanie win agrestowych

100%
Pogorzelski E., Kobus M.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2006
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tom 50
|
nr 02
16-19
The various methods of the gooseberry musts producing and gooseberry wine maturation were compared in the paper. The influence of these methods on the chemical composition and taste features of the semi-sweet and sweet wines was defined. In composition especially the polyphenols are considered. Wines made of musts after thermal overworking and pectinolysis contained less of the polyphenols than wines obtained after fermentation in the mash. Maderization caused the decrease 30-41% of the polyphenols in the face of the wines maturing by traditional method. Decrease of polyphenols in the process of portwinezation amounted 1-6% in the face of traditional method of maturization. Gooseberry white and red wines were valued as of high and good quality.
3

Owoce dzikiej rozy - wlasciwosci i kierunki wykorzystania

100%
Kobus M., Pogorzelski E.
Przemysł Fermentacyjny i Owocowo-Warzywny
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2008
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tom 52
|
nr 05
19-21
Till now the fruit of rose hip is not enough appreciated raw material in the food industry; cosmetic and pharmaceutical industry. Meantime it has good medical and nutritious specificity. It is known and used as one of the richest source of vitamin C. Due to high contents of biologically active compounds it proves very profitable for human being high antioxidation activity This work describes the chemical composition of rose hip fruits;, their medical activity and presents some directions of taking advantage in the nutritive industry,; cosmetic and pharmaceutical.
4

Association of giant multinucleated cells with deterioration of osteoinductive potency of bone matrix

100%
Wlodarski K. H., Kobus M.
Archivum Immunologiae et Therapiae Experimentalis
|
1992
|
tom 40
|
nr 1
5

Wplyw procesu lezakowania win owocowych na zawartosc karbaminianu etylu

81%
Koch-Wilk M., Pogorzelski E., Kobus M., Wilkowska A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2006
|
tom 50
|
nr 07-08
52-54
Over the last years can be evidenced an interest in influence of various factors on formation and content of ethyl carbamate in alcoholic drinks. In the dissertation the influence of lighting, packaging, temperature and its exposure time on ethyl carbamate content in fruit wines was determined. For the research tests various glass bottles (transparent, brown, green) were applied for maturation of apple and cherry wines over 6 months. The samples were kept in darkness at cellar temperature and in daylight at ambient temperature, in the spring-summertime. During fruit wine maturation process the ethyl carbamate content was significantly increased: for cherry wine by 65%, apple wine by 45%. It was determined that fundamental influence on the undesirable ethyl carbamate content has a daylight and temperature of 20-30°C. Furthermore, brown glass, darkness and cellar temperature make the formation of ethyl carbamate during the maturation slow.
6

Plazmolizaty drozdzowe jako stymulatory fermentacji winiarskiej

81%
Pogorzelski E., Kobus M., Wilkowska A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 06
43-46
These was received plasmolysates from sedimented wine yeast arid was compared theirs specificity of stimulating process alcoholic fermentation with applicable autolysates so far, preparates of celluar walls of yeast and business preparates like: Fermint, Biointec i Atifferm. The contents of α-aminoacid nitrogen and dry substance were the parameters characterising these preparates. Stimulating activity was checked in probes of apply must fermentation.
7

The influence of morphine on development of HSV-1 and M-MSV virus infection in mice

81%
Panasiak W., Gumulka S., Kobus M., Luczak M.
Acta Microbiologica Polonica
|
1990
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tom 39
|
nr 3-4
8

Porownanie metody wagowej z metoda obliczeniowa oznaczanie popiolu w winach

81%
Pogorzelski E., Kobus M., Wilkowska A.
Przemysł Fermentacyjny i Owocowo-Warzywny
|
2005
|
tom 49
|
nr 10
28
Weighing method and account scaling metod of contents of ash in fruit wines are compared in this work. The first method is weight and the second relies on designation amount of chemical elements in wine: potassium, sodium, calcium, magnesium, phosphorus and next enumeration of contents of ash according to formula processed by German scientists. Object of research were: apple wines, chokeberry wines, apple-chokeberry (70:30) wines and chokeberry-apple wines (70:30). Differences in wines amongst computational and weight designated ash amount from 3,8% to 12%. Contents of ash received in wines fulfill the demands of granted norms.
9

Inhibiting effect of tannin in chokeberry must on the winemaking process

81%
Pogorzelski E., Wilkowska A., Kobus M.
Polish Journal of Food and Nutrition Sciences
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2006
|
tom 15/56
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nr 1
The method of high performance gel permeation chromatography (HPGPC) was used to determine molecular weights of polyphenols present in chokeberry wines. Three polyphenol fractions of the molecular weights 200, 600 and 994 Da were determined. In order to precipitate polyphenols, polyvinyl polypyrrolidone (0.2 and 0.8 g/L) and gelatin (0.2 and 0.4 g/L) were added to wines. The fermentation process of chokeberry must revealed faster completion in wines with the addition of gelatin and PVPP in contrary to wine with no additives. PVPP was shown to be more selective than gelatin in precipitating polyphenols of higher molecular weights above 600 Da, which strongly inhibit the fermentation process. In order to improve fermentation conditions, the addition of 0.8 g/L PVPP is recommended.
10

Wplyw nowo zsyntetyzowanych seskwiterpenowych analogow taksolu na namnazanie wirusa opryszczki [HSV-1 MC] oraz retrowirusa [Mo-MSV]

71%
Kobus M., Krawczyk E., Kopczacki P., Daniewski W., Luczak M.
Medycyna Doświadczalna i Mikrobiologia
|
2001
|
tom 53
|
nr 3
283-289
Zbadano 9 nowo zsyntetyzowanych N-benzoilofenyloserynianów seskwiterpenów o budowie analogicznej do taksolu w kierunku ich przeciwwirusowej aktywności. Badania przeprowadzono w układzie in vitro na modelu zakażeń hodowli komórkowej Vero wirusem HSV-1Mc oraz w układzie in vivo, badając wpływ związków na przebieg zakażenia myszy retrowirusem Mo- MSV.
11

Wplyw bakterii z rodzaju Arthrospira na funkcjonowanie ukladu immunologicznego

71%
Duda-Chodak A., Wajda L., Kobus M., Kubica M., Tarko T.
Postępy Mikrobiologii
|
2010
|
tom 49
|
nr 1
15-23
12

Koncentraty z dzikiej rozy [Rosa rugosa] otrzymane roznymi metodami

71%
Kobus M., Wlodarczyk M., Pogorzelski E., Dziugan P., Laskowska J.
Folia Universitatis Agriculturae Stetinensis. Scientia Alimentaria
|
2005
|
nr 04
205-216
13

Udzial grzybow w przewleklym zapaleniu skory i naczyn limfatycznych u pacjentow z filarioza

61%
Swoboda-Kopec E., Kobus M., Krawczyk E., Stelmach E., Olszewski W. L., Tripathi F. M., Luczak M.
Medycyna Doświadczalna i Mikrobiologia
|
2001
|
tom 53
|
nr 2
207-212
Przewlekły proces zapalny w naczyniach limfatycznych, uszkodzonych pierwotnie przez filarie, nasila destrukcję tkanek i pogłębia zastój chłonki. Udział bakterii w tym procesie był przedmiotem naszych poprzednich badań. W pracy analizowano znaczenie grzybów kolonizujących skórę kończyn dolnych w postępującym procesie zapalnym naczyń limfatycznych. Materiał do badań mykologicznych pobierano od pacjentów ze skóry kończyn.
14
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Content available

Technological value of osmotolerant yeast isolated from high-sugar pear juices

61%
Pogorzelski E., Kobus M., Kowal K., Kordialik-Bogacka E., Wilkowska A., Ambroziak W.
Polish Journal of Food and Nutrition Sciences
|
2007
|
tom 57
|
nr 1
Yeast for must fermentation are selected in dependence on amount needed to produce alcohols, initial must extract and expected organoleptic features of wines. Particular kinds of wine yeast differ between each other in optimum fermentation temperature, fermentation abilities and amount of secondary products produced. The aim of this study was to estimate the technological features of yeast Saccharomyces bayanus KK1, which was identified after isolation from high-sugar pear juices with extract 70oBlg. The yeast ethanol and secondary products production characteristics was performed with the use of GC and HPLC. On the basis of the estimated technological parameters of identified yeast Saccharomyces bayanus KK1, it was stated that they were valuable biological material to be used in winemaking.
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