Open AccessEstimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae
Author(s) -
Arwa A Tawfiq
Publication year - 2010
Publication title -
maǧallaẗ markaz buḥūṯ al-taqniyyaẗ al-aḥyāʾiyyaẗ
Language(s) - English
Resource type - Journals
eISSN - 2708-1370
pISSN - 1815-1140
DOI - 10.24126/jobrc.2010.4.2.133
Subject(s) - gibberellic acid , yeast , auxin , acetic acid , chemistry , saccharomyces , food science , saccharomyces cerevisiae , endogeny , botany , horticulture , biology , biochemistry , germination , gene
The level of endogenous free, bound and total auxin (Indol-3-acitic acid, IAA) and gibberellic acid (GA3) were examined in dry bakery yeast. For determination of the levels of these plant growth regulators level, used spectrophotometer. The results show that Saccharomyces cereviciae was produced IAA and GA3. IAA level was 29.86 µg/ml, 198 µg/ml at 222nm and 280nm wavelengths respectively and GA3 level was 799 µg/ml at 254nm.