Influencing fatty acid composition of yeasts by lanthanides

0463029 - MBÚ 2017 RIV DE eng J - Journal Article
Kolouchová, I. - Sigler, Karel - Zimola, M. - Řezanka, Tomáš - Matatková, O. - Masák, J.
Influencing fatty acid composition of yeasts by lanthanides.
World Journal of Microbiology and Biotechnology. Roč. 32, č. 8 (2016), s. 126. ISSN 0959-3993. E-ISSN 1573-0972
R&D Projects: GA ČR GA14-00227S
Institutional support: RVO:61388971
Keywords : Fatty acids * Lanthanides * Microbial lipids
Subject RIV: EE - Microbiology, Virology
Impact factor: 1.658, year: 2016

The growth of microorganisms is affected by cultivation conditions, concentration of carbon and nitrogen sources and the presence of trace elements. One of the new possibilities of influencing the production of cell mass or lipids is the use of lanthanides. Lanthanides are biologically non-essential elements with wide applications in technology and industry and their concentration as environmental contaminants is therefore increasing. Although non-essential, lanthanides have been proposed (and even used) to produce beneficial effects in plants but their mechanisms of action are unclear. Recently, it was suggested that they may replace essential elements or operate as potent blockers of Ca2+ channels.
Permanent Link: http://hdl.handle.net/11104/0262325