Yeast Tolerance to Chromium Depends on Extracellular Chromate Reduction and Cr(III) Chelation

Yeast Tolerance to Chromium Depends on Extracellular Chromate Reduction and Cr(III) Chelation

The sensitivity of the yeast Pichia guilliermondii ATCC 201911 (L2) to Cr(VI) and Cr(III) has been investigated. This yeast was demonstrated to have much higher resistance to Cr(III), compared to Cr(VI). At chromate level of 2.0 mM, an expanded lag phase in growth was observed, followed by the activ...

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Bibliographic Details
Main Authors: Halyna Ksheminska, Daria Fedorovych, Taras Honchar, Maria Ivash, Mykhailo Gonchar
Format: Article
Language:English
Published: University of Zagreb Faculty of Food Technology and Biotechnology 2008-01-01
Series:Food Technology and Biotechnology
Subjects:
yeast
Pichia guilliermondii
chromate tolerance
medium composition
chromate reduction
chromium(III) chelation
Online Access:http://hrcak.srce.hr/file/48129

Internet

http://hrcak.srce.hr/file/48129

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