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The effect of concentration of sodium chloride on enzymatic activity of Candida sp.

100%

Boguslawska-Was E., Dabrowski W., Czeszejko K.

Acta Scientiarum Polonorum. Technologia Alimentaria

2002

tom 01

nr 1

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).

Ograniczanie wyników

1 Acta Scientiarum Polonorum. Technologia Alimentaria

1 Boguslawska-Was E.

1 Czeszejko K.

1 Dabrowski W.

1 2002

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The effect of concentration of sodium chloride on enzymatic activity of Candida sp.