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Viability of fungal and actinomycetal spores after microwave radiation of building materials

100%

Gorny R. L., Mainelis G., Wlazlo A., Niesler A., Lis D. O., Marzec S., Siwinska E., Ludzen-Izbinska B., Harkawy A., Kasznia-Kocot J.

Annals of Agricultural and Environmental Medicine

2007

tom 14

nr 2

The effects of microwave radiation on viability of fungal and actinomycetal spores growing on agar (medium optimal for growth) as well as on wooden panel and drywall (common building construction/fi nishing materials) were studied. All materials were incubated at high (97-99%) and low (32-33%) relative humidity to mimic “wet” and “dry” environmental conditions. Two microwave power densities (10 and 60 mW/cm2) and three times of exposure (5, 30, and 60 min) were tested to fi nd the most effective parameters of radiation which could be applied to non-invasive reduction or cleaning of building materials from microbial contaminants. Additionally, a control of the surface temperature during the experiments allowed differentiation between thermal and microwave effect of such radiation. The results showed that the viability of studied microorganisms differed depending on their strains, growth conditions, power density of microwave radiation, time of exposure, and varied according to the applied combination of the two latter elements. The effect of radiation resulting in a decrease of spore viability on “wet” wooden panel and drywall was generally observed at 60 min exposure. Shorter exposure times decreased the viability of fungal spores only, while in actinomycetes colonizing the studied building materials, such radiation caused an opposite (supporting growth) effect.

Studies on obtaining the haploid populations from selected distillery and wine yeasts

72%

Gniewosz M., Haberowa H., Duszkiewicz-Reinhard W., Primik M., Wyszomirski H.

Polish Journal of Food and Nutrition Sciences

2001

tom 10

nr 3

Eight distillery yeasts and eleven wine yeasts were examined for the sporulation yield. The survival of spores and conjugation type of haploids obtained were determined for six distillery yeasts and six wine yeasts. Low survival (from 0.6 to 25%) of spores was found to be characteristic of all distillery yeasts. The survival of spores of wine yeasts was higher, ranging from 10 to 90%. The haploids obtained are the base collection of strains for carrying out further works on modification of industrial strains.

Ograniczanie wyników

1 Annals of Agricultural and Environmental Medicine

1 Polish Journal of Food and Nutrition Sciences

1 Duszkiewicz-Reinhard W.

1 Gniewosz M.

1 Gorny R. L.

1 Haberowa H.

1 Harkawy A.

1 Kasznia-Kocot J.

1 Lis D. O.

1 Ludzen-Izbinska B.

1 Mainelis G.

1 Marzec S.

1 Niesler A.

1 Primik M.

1 Siwinska E.

1 Wlazlo A.

1 Wyszomirski H.

1 2007

1 2001

Wyniki wyszukiwania

Viability of fungal and actinomycetal spores after microwave radiation of building materials

Studies on obtaining the haploid populations from selected distillery and wine yeasts