Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Powiadomienia systemowe
  • Sesja wygasła!

Znaleziono wyników: 2

Liczba wyników na stronie
first rewind previous Strona / 1 next fast forward last
Wyniki wyszukiwania
help Sortuj według:

help Ogranicz wyniki do:
first rewind previous Strona / 1 next fast forward last
EN
Microorganisms modify their biochemical composition in response to environmental factors, including nutrient availability, light, temperature and salinity. This research was carried out in order to establish ways of modifying the biochemical composition of marine cyanobacteria through the optimization of environmental parameters e.g. light, temperature and salinity. The effect of salinity stress in combination with variable temperature and light intensity was studied on Synechocystis sp., strain Ol 86, isolated from the North Sea. In nature, all microorganisms are exposed to different factors. Hence, we considered all the essential factors together in different groupings. Experiments were conducted at three different temperatures, two different light intensities and four different salinities. The influence of these factors on the growth and physiology of cyanobacteria from a microbial mat of the North Sea is reported.
EN
As a part of the study on the composition and development of microbial mats, it was attempted to develop new more effec-tive methods for the isolation and purification of cyanobacteria. The difficulty often encountered in the isolation and obtaining of axenic cultures is commonly known and well reflected by the great variety of purification methods used. Although numerous techniques have been described, most of them either failed or were not suitable for certain types of cultures. Differential gel electrophoresis and Percoll gradient centrifugation, applied by us, appear to be more effective than some other methods in reducing the number of heterotrophic bacterial 'contaminants' present in freshly isolated cultures of cyanobacteria from marine environment.
first rewind previous Strona / 1 next fast forward last
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.