EFFECT OF ANTIOXIDANT ON CHANGES IN ANTIOXIDANT PROPERTIES AND FATTY-ACID COMPOSITION OF YEAST LIPIDS AT DIFFERENT STAGES OF GROWTH

被引：0
|
作者：
SHISHKINA, LN
SMETANINA, SE
RESHETNIK, OA
POBEDIMSKY, DG
机构：
来源：
IZVESTIYA AKADEMII NAUK SSSR SERIYA BIOLOGICHESKAYA | 1991年 / 04期
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中图分类号：
Q [生物科学];
学科分类号：
07 ; 0710 ; 09 ;
摘要：
Effect of various concentrations of antioxidant (AO) on biochemical and biophysical characteristics of the Candida maltosa growth was studied at different stages of growth in intermittent cultivation. The totality of experimental data obtained suggests that the AO effect on parameters of the physico-chemical regulatory system of lipid peroxidation at different stages of the yeast growth is a substantial factor in the mechanism of the stimulatory action of AO.
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页码：614 / 618
页数：5
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