Please use this identifier to cite or link to this item: https://scidar.kg.ac.rs/handle/123456789/9381
Title: The influence of detergent and its components on metabolism of Fusarium oxysporum in submerged fermentation
Authors: Jakovljevic, Violeta
Milićević, Jasmina
Stojanovic, Jelica
Solujic, Slavica
Vrvic, Miroslav
Journal: Hemijska Industrija
Issue Date: 1-Jan-2014
Abstract: © 2014, Association of Chemists and Chemical Engineers of Serbia. All rights reserved. The influence of detergent and its components (sodium tripolyphosphate and ethoxylated cetyloleyl alcohol) at 0.1% concentration on the enzymatic and metabolic activity of Fusarium oxysporum during exponential growth was investigated in this paper. The fungus Fusarium oxysporum was isolated from wastewater originating from households which contain detergent. The following biochemical parameters were analyzed: pH, redox potential, proteolytic activity, production of carbohydrates, free and total organic acids, proteins and total dry weight biomass. The detergent had influence on the significant decrease of redox potential, slight increase of pH and quantity of glucose and total organic acids, while the proteolytic activity was triple insensitive in relation to control. The sodium tripolyphosphate had influence on the slight decrease of pH, significant increase of redox potential and quantity of glucose and free and total organic acids, whereas the proteolytic activity was intensive only 5th and 6th day. The total dry weight biomass of the fungus F. oxysporum was slightly inhibited by ethoxylated alcohol, but significantly inhibited by detergent and sodium tripolyphosphate.
URI: https://scidar.kg.ac.rs/handle/123456789/9381
Type: Article
DOI: 10.2298/HEMIND130620071J
ISSN: 0367598X
SCOPUS: 84919817086
Appears in Collections:Faculty of Science, Kragujevac
[ Google Scholar ]

Page views(s)

45

Downloads(s)

5

Files in This Item:
File Description SizeFormat 
10.2298-HEMIND130620071J.pdf530.89 kBAdobe PDFThumbnail
View/Open


Items in SCIDAR are protected by copyright, with all rights reserved, unless otherwise indicated.