دورية أكاديمية

DEVELOPMENT OF SOME TOLERANT YEAST (SACCHAROMYCES CEREVISIAE) STRAINS TO HEAT AND SALT STRESSES

التفاصيل البيبلوغرافية
العنوان: DEVELOPMENT OF SOME TOLERANT YEAST (SACCHAROMYCES CEREVISIAE) STRAINS TO HEAT AND SALT STRESSES
المؤلفون: Sara Abd El-Maksoud, M. Sayed, Fatma Badawy, Eman Fahmy
المصدر: Arab Universities Journal of Agricultural Sciences, Vol 27, Iss 1, Pp 579-584 (2019)
بيانات النشر: The Union of Arab Universities, 2019.
سنة النشر: 2019
المجموعة: LCC:Agriculture
مصطلحات موضوعية: yeast, saccharomyces cerevisiae, stress response, heat stress, salt stress, Agriculture
الوصف: All living organisms are subjected to changing in conservational conditions, to which they must adapt to. Stress is defined as a threat refers to the physiological balance of systems critical to survival organisms. Five yeast strains (Saccharomyces cerevisiae) were subjected to different adverse environmental situations, such as thermal, osmotic and oxidative (salt) stresses. The objective of this work was to detect the most tolerant yeast strains under salt or heat stresses. Five yeast strains were exposed in a first experiment to heat stress at 20°C or 40°C beside to the control at 30°C to detect the more tolerant strain. The same yeast strains were subjected in a second experiment to two different concentrations of salt stress (NaCl); 0.5 or 1.0 M, separately, for two days (at 30°C as normal temperature for growth), other strains were exposed to 0.5 M concentration of NaCl for 24 hours, then 1 M for another 24 hours. For the heat stress results, strain S4 was more tolerant at 40oCwith insignificant difference compared to the control (30oC), while it showed significant difference at 20°C. Strain S5 also was more tolerant at 20oC with insignificant difference compared to the control. For salt treatment, the only insignificant value was for strain S3at 0.5M NaCl compared with the control.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: Arabic
English
تدمد: 1110-2675
2636-3585
Relation: https://ajs.journals.ekb.eg/article_43667_bd2ff90e01737a274c73bdf5c798a8cd.pdf; https://doaj.org/toc/1110-2675; https://doaj.org/toc/2636-3585
DOI: 10.21608/ajs.2019.43667
URL الوصول: https://doaj.org/article/cde8c64448314fd7b0ce90927aa4f7c2
رقم الأكسشن: edsdoj.8c64448314fd7b0ce90927aa4f7c2
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:11102675
26363585
DOI:10.21608/ajs.2019.43667