1. Электронный научный архив УрФУ
  2. 00. Общеуниверситетские коллекции
  3. Научные публикации ученых УрФУ, проиндексированные в SCOPUS и WoS CC
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dc.contributor.authorOkechukwu, Q. N.en
dc.contributor.authorKanwugu, O. N.en
dc.contributor.authorAdadi, P.en
dc.contributor.authorOkpala, C. O. R.en
dc.contributor.authorKovaleva, E. G.en
dc.date.accessioned2024-04-05T16:19:20Z-
dc.date.available2024-04-05T16:19:20Z-
dc.date.issued2023-
dc.identifier.citationOkechukwu, QN, Kanwugu, ON, Adadi, P, Okpala, COR & Kovaleva, EG 2023, 'Potential of Chlorella vulgaris powder to enhance ethanol-cultured Saccharomyces cerevisiae', Journal of Taibah University for Science, Том. 17, № 1, 2187602. https://doi.org/10.1080/16583655.2023.2187602harvard_pure
dc.identifier.citationOkechukwu, Q. N., Kanwugu, O. N., Adadi, P., Okpala, C. O. R., & Kovaleva, E. G. (2023). Potential of Chlorella vulgaris powder to enhance ethanol-cultured Saccharomyces cerevisiae. Journal of Taibah University for Science, 17(1), [2187602]. https://doi.org/10.1080/16583655.2023.2187602apa_pure
dc.identifier.issn1658-3655-
dc.identifier.otherFinal2
dc.identifier.otherAll Open Access, Gold3
dc.identifier.otherhttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85152452575&doi=10.1080%2f16583655.2023.2187602&partnerID=40&md5=4afdfb0c94513618f69d848173a8aad81
dc.identifier.otherhttps://doi.org/10.1080/16583655.2023.2187602pdf
dc.identifier.urihttp://elar.urfu.ru/handle/10995/130385-
dc.description.abstractChlorella vulgaris is a highly nutritious single cell microalgae reported to alleviate oxidative-stress induced damage. Although Saccharomyces cerevisiae is highly renounced for its fermentation capacity is susceptible to ethanol toxicity. In this context, the potential of C. vulgaris powder to help improve the life span of S cerevisiae cultured in the presence of ethanol was studied. The growth characteristic including cell viability and vitality of S. cerevisiae cultured in a media supplemented with C. vulgaris powder (0.1 and 1% w/v) and induced with 5% ethanol was monitored over 5 days. Results showed that from days 1 to 5, the yeast media supplemented with 1% C. vulgaris powder showed enhanced growth compared to that with 0.1% chlorella, 5% ethanol alone, and control media. By day 5, ATP production enhanced significantly (p < 0.05) in the 1% chlorella-supplemented (180.45 nmol), compared to control (86.84 nmol) and 0.1% chlorella-supplemented sample (105.185 nmol). © 2023 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.en
dc.description.sponsorshipRussian Science Foundation, RSF: 20-66-47017en
dc.description.sponsorshipFinancial support of Russian Science Foundation (RSF) Grant No. 20-66-47017 for conducting this research is gratefully acknowledged. The authors would like to acknowledge Dr. Tatiana V. Glukhareva from the Department of technology for organic synthesis, Institute of Chemical Technology for providing laboratory support. Author Contributions: Author QNO conceived the research. Authors QNO and ONK designed the research and conducted experiments. Authors QNO, ONK, PA, and CORO analysed the data. Author QNO drafted the original manuscript. Authors ONK, PA, CORO, and EGK reviewed and edited the final manuscript. Authors EGK provided supervision, and funding acquisition. All authors read and approved the final submitted manuscript for publication.en
dc.format.mimetypeapplication/pdfen
dc.language.isoenen
dc.publisherTaylor and Francis Ltd.en
dc.relationinfo:eu-repo/grantAgreement/RSF//20-66-47017en
dc.rightsinfo:eu-repo/semantics/openAccessen
dc.rightscc-by-ncother
dc.rights.urihttps://creativecommons.org/licenses/by-nc/4.0/unpaywall
dc.sourceJournal of Taibah University for Science2
dc.sourceJournal of Taibah University for Scienceen
dc.subjectCELL METABOLIC ACTIVITYen
dc.subjectCHLORELLA VULGARISen
dc.subjectFERMENTATIONen
dc.subjectMEDIA SUPPLEMENTATIONen
dc.subjectSACCHAROMYCES CEREVISIAEen
dc.titlePotential of Chlorella vulgaris powder to enhance ethanol-cultured Saccharomyces cerevisiaeen
dc.typeArticleen
dc.typeinfo:eu-repo/semantics/articleen
dc.type|info:eu-repo/semantics/publishedVersionen
dc.identifier.doi10.1080/16583655.2023.2187602-
dc.identifier.scopus85152452575-
local.contributor.employeeOkechukwu, Q.N., Institute of Chemical Technology, Ural Federal University, Yekaterinburg, Russian Federationen
local.contributor.employeeKanwugu, O.N., Institute of Chemical Technology, Ural Federal University, Yekaterinburg, Russian Federation, School of Natural Sciences, and ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, Australiaen
local.contributor.employeeAdadi, P., Department of Food Science, University of Otago, Dunedin, New Zealanden
local.contributor.employeeOkpala, C.O.R., Department of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Poland, UGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, United Statesen
local.contributor.employeeKovaleva, E.G., Institute of Chemical Technology, Ural Federal University, Yekaterinburg, Russian Federationen
local.issue1-
local.volume17-
dc.identifier.wos000960598700001-
local.contributor.departmentInstitute of Chemical Technology, Ural Federal University, Yekaterinburg, Russian Federationen
local.contributor.departmentSchool of Natural Sciences, and ARC Centre of Excellence in Synthetic Biology, Macquarie University, Sydney, NSW, Australiaen
local.contributor.departmentDepartment of Food Science, University of Otago, Dunedin, New Zealanden
local.contributor.departmentDepartment of Functional Food Products Development, Wrocław University of Environmental and Life Sciences, Wrocław, Polanden
local.contributor.departmentUGA Cooperative Extension, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA, United Statesen
local.identifier.pure37489066-
local.description.order2187602-
local.identifier.eid2-s2.0-85152452575-
local.fund.rsf20-66-47017-
local.identifier.wosWOS:000960598700001-
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