Tradycyjne i nowe kierunki biotechnologicznego wykorzystania drożdży z rodzaju Rhodotorula

• Autorzy: Agata Lewicka , Stanisław Błażejak , Michał Migdal

Warianty tytułu

Traditional and New Directions in Biotechnological Applications of Yeast Species of the Genus Rhodotorula

• Języki publikacji: PL

Abstrakty

Drożdże z rodzaju Rhodotorula występują powszechnie w środowisku. Do niedawna postrzegane były głównie jako psujące lub zanieczyszczające żywność saprofity. Jednak odkrycie przez naukowców wielu nowych możliwości ich wykorzystania pozwala sądzić, że mogą stać się w przyszłości znaczącą grupą drobnoustrojów przemysłowych. W niniejszym opracowaniu przedstawiono niektóre kierunki zastosowania drożdży z rodzaju Rhodotorula. Karotenoidy, egzopolisacharydy oraz enzymy produkowane przez biomasę komórkową tych drożdży mogą być wykorzystywane w wielu branżach przemysłu. Równie ważnym aspektem, uwzględnianym przy ocenie przydatności drożdży, jest wykorzystanie ich biomasy komórkowej w procesach wiązania jonów metali bądź biodegradacji odpadów. (abstrakt oryginalny)

EN

The yeast species of the genus Rhodotorula are ubiquitous in the human environment. Until recently, they have been mainly perceived as saprophytes, which spoil or contaminate food products. However, owing to many new options discovered by scientists of using them, they could be supposed to become a significant group of micro-organisms in the future. In this paper, some directions of using yeast of the genus Rhodotorula are presented. Carotenoids, exopolysaccharides, and enzymes produced by the biomass of Rhodotorula strain can be applied in many industrial fields. While assessing the usefulness of yeast, another more important aspect is considered, namely, the utilization of their cell biomass in the processes of binding metal ions or in biodegradation of waste/refuse. (original abstract)

Słowa kluczowe

PL

Towaroznawstwo; Biotechnologia; Biopaliwa; Biomasa; Ochrona środowiska

EN

Commodity science; Biotechnology; Biofuels; Biomass; Environmental protection

• Czasopismo: Żywność: nauka - technologia - jakość
• Rocznik: 16 (2009)
• Numer: nr 3 (64)
• Strony: 19--31

Twórcy

autor

Agata Lewicka

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Stanisław Błażejak

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

autor

Michał Migdal

• Szkoła Główna Gospodarstwa Wiejskiego w Warszawie

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