Search Results

You are looking at 1 - 2 of 2 items for :

  • "Citrate complexes" x
  • Biology and Life Sciences x
  • Refine by Access: All Content x
Clear All

A strain of Saccharomyces cerevisiae used in the food industry was propagated in the presence of zirconium ascorbate or zirconium citrate complex. The propagation of the yeast was slightly inhibited by zirconium (Zr) in a complex form, but it was not toxic. The Zr content in the fermentation medium decreased faster when using ascorbate complex than the citrate complex. The ascorbate complex was better accumulated by the yeast (4300 mg Zr g-1 dry mass) than the citrate complex (1600 mg Zr g-1 dry mass). The total amino acid content of the yeast cells decreased in the presence of both complexes. The concentration of some amino acids [threonine (Thr), proline (Pro), phenylalanine and cysteine (Cys)] was increased by 10-39% in the medium containing Zr ascorbate, while that of other amino acids [arginine (Arg), serine (Ser), methionine (Met) and glutamic acid (Glu)] decreased by 18-60%. As a result of the presence of zirconium citrate the concentration of Glu, aspartic acid (Asp), leucine (Leu), Thr, valine (Val), Ser, Arg, Pro and Met decreased by 19-32%, and the concentration of Cys increased by 59%.

Restricted access
Cereal Research Communications
Authors: Miroslav Horník, Martin Pipíška, Jozef Augustín, Juraj Lesný, and Zuzana Barátová

Brooks S.C. — Herman J.S. — Hornberger G.M. — Mills A.L.: 1998. Biodegradation of cobalt-citrate complexes: Implication for cobalt mobility in groundwater — Journal of Contaminant Hydrology 32: 99–115 pp

Restricted access