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The impact of the changes in surface properties of yeast biomass, Saccharomyces cerevisiae, on Pb2+ biosorption

Kordialik-Bogacka E., Diowksz A.

Biotechnology and Food Science

2016

Vol. 80, nr 1

3--10

This study examines changes that occur in yeast cell surface properties during physical, chemical and mechanical treatment and their potential impact on the biomass uptake capacity for lead. As a result of biomass treatment, the negative surface charge decreased and relative hydrophobicity increased. A strong negative correlation was discovered between the negative surface charge of variously modified yeast cells and their relative hydrophobicity. Despite the lower negative surface charge of treated in comparison to untreated yeast cells, the treated biomass had higher lead sorption capability. No relationship was found between the effectiveness of lead sorption by treated biomass and its surface charge or relative hydrophobicity.

Fizjologiczne i żywieniowe znaczenie piwa

Kordialik-Bogacka E.

Zeszyty Naukowe. Chemia Spożywcza i Biotechnologia / Politechnika Łódzka

2005

Z. 69

105-121

W pracy dokonano przeglądu literatury dotyczącej aspektów prozdrowotnych piwa i przedstawiono w świetle najnowszych badań korzyści płynące z umiarkowanego spożywania piwa. Omówione zostały fizjologiczne i żywieniowe walory piwa. Opisano funkcjonalne właściwości poszczególnych składników piwa.

Recent fundamental research on health benefits of moderate consumption of beer is presented in this review. This article describes physiological and nutritional advantages of beer. Functional properties of beer components, such as water, alcohol, polyphenols, polysaccharides, nitrogenous compounds, vitamins and mineral compounds were shown.