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Evaluation of polysaccharides content in fruit bodies and their antimicrobial activity of four Ganoderma lucidum (W Curt.: Fr.) P. Karst. strains cultivated on different wood type substrates

100%

Skalicka-Wozniak K., Szypowski J., Los R., Siwulski M., Sobieralski K., Glowniak K., Malm A.

Acta Societatis Botanicorum Poloniae

2012

tom 81

nr 1

Quantitative determination of polysaccharides in Ganoderma lucidum fruit bodies from different sawdust cultivation substrates and their antibacterial activity was done. Thirty six samples were analyzed. Four strains of Ganoderma lucidum (GL01, GL02, GL03 and GL04) were cultivated on the growth substrates of three different sawdust types: birch (Bo), maple (Kl) or alder (Ol) amended with wheat bran in three different concentrations: 10, 20 and 30% (w/w). Even though the richest in polysaccharides was GL01 strain, the highest yields of the polysaccharides were determined in GL04Kl3 sample and was 112.82 mg/g of dry weight. The antibacterial activity of polysaccharides was determined in vitro using micro-dilution broth method. The panel of eight reference bacterial strains was used. All the polysaccharide samples tested showed the broad spectrum and the moderate antibacterial activity. Micrococcus luteus ATCC 10240 strain was the most sensitive with MIC (minimal inhibitory concentration) = 0.63 − 1.25 mg/mL.

Konsystencja ziemniakow gotowanych i produktow smazonych w zaleznosci od zawartosci polisacharydow

80%

Rytel A., Tajner-Czopek A., Kita A., Lisinska G.

Zeszyty Problemowe Postępów Nauk Rolniczych

2006

tom 511

nr 2

601-609

Paper presents the study on the content of particular polysaccharide fractions in potatoes of ten different cultivars and on the influence of these components on the texture of cooked potatoes as well as on French fries and chips. Raw material used in experiment, included tuber samples of 10 cultivars: 7 of Polish and 3 of foreign origin (German and Dutch-German). From among all studied cultivars 6 were chosen for cooked potato processing (Aster, Orlik, Irga, Mila, Bryza, Arkadia), 6 for French fries preparation (Aster, Mila, Arkadia, Bryza, Ania, Saturna) and 5 for chips processing (Aster, Karlena, Ania, Saturna, Panda). The contents of dry matter, starch, total pectine, cellulose, hemicellulose and lignin, were determined in potato tubers. The consistence of products was measured’ using the Stevens QTS-25 apparatus with „Shear blade” attachment. Maximum force [N] to cut the French fries, chips and cooked potato (products in form of strips, 1 x 1 cm cross-section) was measured. Significant linear dependence was stated between the contents of nonstarch polysaccharides and starch and the consistence of tested potato products. The hardness of cooked tubers depended on lignin, pectin and hemicellulose contents in potatoes. French fries hardness was affected by starch, hemicellulose and pectine contents, while that of the chips by starch and pectine contents in raw material.

The influence of thermal modification in oil on the extractive substances and polysaccharides content in oak wood (Quercus sp. L)

80%

Klosinska T., Gawron J., Zawadzki J., Antczak A., Kurzynowski M.

Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

2013

tom 83

Ograniczanie wyników

1 Acta Societatis Botanicorum Poloniae

1 Annals of Warsaw University of Life Sciences - SGGW. Forestry and Wood Technology

1 Zeszyty Problemowe Postępów Nauk Rolniczych

1 Antczak A.

1 Gawron J.

1 Glowniak K.

1 Kita A.

1 Klosinska T.

1 Kurzynowski M.

1 Lisinska G.

1 Los R.

1 Malm A.

1 Rytel A.

1 Siwulski M.

1 Skalicka-Wozniak K.

1 Sobieralski K.

1 Szypowski J.

1 Tajner-Czopek A.

1 Zawadzki J.

1 2013

1 2012

1 2006

Wyniki wyszukiwania

Evaluation of polysaccharides content in fruit bodies and their antimicrobial activity of four Ganoderma lucidum (W Curt.: Fr.) P. Karst. strains cultivated on different wood type substrates

Konsystencja ziemniakow gotowanych i produktow smazonych w zaleznosci od zawartosci polisacharydow

The influence of thermal modification in oil on the extractive substances and polysaccharides content in oak wood (Quercus sp. L)