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1

Transgenic shoots and plants as a source of natural phytochemical products

100%
Floryanowicz-Czekalska K., Wysokinska H.
Acta Societatis Botanicorum Poloniae
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2000
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tom 69
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nr 2
2
Artykuł dostępny w postaci pełnego tekstu - kliknij by otworzyć plik
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Medicinal and aromatic plants production under salt stress. A review

84%
Said-Al Ahl H. A. H., Omer E. A.
Herba Polonica
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2011
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tom 57
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nr 2
Salinization of soils or waters is one of the world’s most serious environmental problems in agriculture. It is necessary to determine the environmental factors under which medicinal and aromatic plants give higher yields and better quality. The problem of salinity is characterized by an excess of inorganic salts and is common in the arid and semi-arid lands, where it has been naturally formed under the prevailing climatic conditions and due to higher rates of evapotranspiration and lack of leaching water. Although more frequent in arid lands, salt-affected soils are also present in areas where salinity is caused by poor quality of irrigation water. Saline soil induces physiological and metabolic disturbances in plants, affecting development, growth, yield, and quality of plants. Plants affects adversely as a result of salinity, seed germination, survival percentage, morphological characteristics, development and yield and its components. In general, salt stress decreases the photosynthesis and respiration rate of plants. Total carbohydrate, fatty acid and protein content were adversely affected due to salinity effect, but increased the level of amino acids, particularly proline. The content of some secondary plant products is significantly higher in plants grown under salt stress than in those cultivated in normal conditions. The salinity tolerance depends on the interaction between salinity and other environmental factors.
3
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Technological value of osmotolerant yeast isolated from high-sugar pear juices

84%
Pogorzelski E., Kobus M., Kowal K., Kordialik-Bogacka E., Wilkowska A., Ambroziak W.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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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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