Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae

Authors

  • Arwa A Tawfiq

DOI:

https://doi.org/10.24126/jobrc.2010.4.2.133

Abstract

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.

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Published

2010-06-01

How to Cite

Tawfiq, A. A. . (2010). Estimation levels of Indol acetic acid (IAA) and Gibberellic acid (GA3) from dry bakery yeast Saccharomyces cereviciae. Journal of Biotechnology Research Center (JOBRC), 4(2), 94–100. https://doi.org/10.24126/jobrc.2010.4.2.133

Issue

Vol. 4 No. 2 (2010): Issue 2

Section

Research articles

License

This is an Open Access article distributed under the terms of the creative commons Attribution (CC BY) 4.0 license which permits unrestricted use, distribution, and reproduction in any medium or format, and to alter, transform, or build upon the material, including for commercial use, providing the original author is credited.