Effect of temperature on soluble invertase activity, and glucose, fructose and sucrose status of onion bulbs (Allium cepa) in store

The activity of soluble invertase, and the variation in glucose, fructose and sucrose contents in onion bulbs (Allium cepa) during long-term storage at 10 degrees C and 20 degrees C were investigated. Invertase activity increased progressively after 8 weeks to 0.084 and 0.092 nkat/g fresh weight (FW), then sharply to 0.29 and 0.35 nkat/g FW at 20 degrees C and 10 degrees C, respectively, and remained high during 5 weeks. Then, activity decreased abruptly to 0.039 and 0.041 nkat/g, and remained low during the last 8 weeks and close to that observed initially. Glucose increased to 17.73 and 14.62 mg/g FW after 4 weeks at 20 degrees C and 10 degrees C, respectively, then decreased sharply between week 5 and week 7 to 4.13 and 4.91 mg/g FW, respectively, and remained rather stable ranging from 9 and 10 mg/g FW at both temperatures. Fructose showed a similar pattern and was 14.8 and 21.68 mg/g FW at 20 degrees C and 10 degrees C, respectively. Between week 10 and week 24, fructose ranged from 5 and 6 mg/g FW, and from 6 and 7 mg/g FW at 20 degrees C and 10 degrees C, respectively. Sucrose increased to 19.63 and 14.43 mg/g FW at 20 degrees C and 10 degrees C, respectively, decreased during 3 weeks, and then increased randomly from 5.69 to 9.42 mg/g FW at 20 degrees C, but remained in a steady state at 10 degrees C ranging 5.03 +/- 0.78 mg/g FW. During the last 6 weeks, the sucrose content was higher at 20 degrees C than at 10 degrees C. The fructose-glucose ratio varied during the first 8 weeks but remained at a steady level during the last 16 weeks. The (glucose+fructose)/sucrose ratio increased randomly at 10 degrees C, whereas at 20 degrees C the ratio increased during 10 weeks then decreased progressively during the final 14 weeks.     

辐照与真空包装对即食肉制品中单增李斯特氏菌及腐败菌杀灭作用的研究

通过模拟样品污染单增李斯特氏菌的方法 ,对 15 0件真空包装的烤鸭、烧鸡和熟肉制品进行了杀菌的辐照研究 ,结果表明 :当样品染菌量为 1 5× 10 3 ～ 2 3× 10 3 cfu g时 ,杀菌的最低辐照剂量为 2 5kGy ;单增李斯特氏菌模式株 5 40 0 4比分离株X2 0、G4、g2对辐照的低抗力强 ;还对 15 0件样品中的腐败菌作了辐照实验 ,其中杀灭烤鸭中的腐败微生物所需最低剂量为 10kGy,烤鸡为 15kGy ,熟肉制品为 2 0kGy。     

Sterilization of Bacillus thuringiensis israelensis products by gamma radiation

This study examines the effect of routine gamma radiation based on cobalt 60 on the viability, mosquito larvicidal activity, and density of bacillus spores in the soil. Although 1 g of unirradiated powder of Bacillus thuringiensis israelensis (Bti) contains on average 6.2 x 10(9) spores, no spores survived radiation doses of 20.6 kGy and higher. Radiation at a dose of 20-25 kGy caused a 20-30% reduction in the effectiveness of Bti powder against mosquito larvae. In areas treated with unirradiated Bti material on average twice a year, soil contained 700,000 to 44 million spores per gram. In areas treated with irradiated Bti products, either no Bti spores or fewer than 100,000 were found per gram of soil. A radiation dose of 25 kGy fulfills the requirements of killing all spores in a Bti product and maintaining the effectiveness of the product in routine treatments. No viable spores remain in water used for household purposes or irrigation of garden areas when irradiated Bti fizzy tablets are used in water containers. Irradiation of Bti products fulfills the requirements of drinking water regulations and thus allows these products to be used widely.     

电子自旋共振波谱法对鲍鱼的辐照鉴定研究

目的建立检测鉴定辐照鲍鱼的电子自旋共振(ESR)波谱法。方法采用电子自旋共振波谱法研究辐照鲍鱼ESR波谱特征和定量特征峰。结果未经辐照和辐照鲍鱼ESR图谱差异明显;未经辐照鲍鱼的g值范围:g=2.0055～2.0060;辐照鲍鱼的g1值范围:g1=(2.0027±0.0001),g2值范围:g2=(1.9994±0.0001);在0.5～10kGy范围内,ESR特征峰信号强度与吸收剂量成正相关,左侧峰为定量特征峰,检测限≤0.5kGy;吸收剂量高于10kGy时则难以定量;ESR特征峰和g值可定性判定鲍鱼是否经过辐照处理。结论 ESR波谱法是鉴定辐照鲍鱼的有效方法。     

Study of the stability of EPR signals after irradiation OF fingernail samples

Previous studies have suggested that the electron paramagnetic resonance in fingernails can be used for radiation dosimetry purposes. Use of fingernails as an emergency dosimeter has benefits of easy, noninvasive sampling and fast dose measurements (～10 min) potentially in field conditions and almost immediately after an exposure event. This study represents the next step in the development of EPR fingernail dosimetry; e.g., evaluation of the stability of the radiation-induced signal (RIS) at different storage and irradiation conditions. RIS fading during storage in both stressed (untreated) and unstressed (soaked in water) samples (n = 20) was studied at two temperature conditions: freezing (temp ≈ -20°C) and room temperature (20-24°C). Fingernail samples with the same clipping size and number and irradiated to 15 and 20 Gy were measured for over 200 d. Those irradiated to 100 and 200 Gy were measured for 114 d. The other group of samples irradiated to 1, 3, 8, and 20 Gy was followed for 25 mo of storage time. This study demonstrated that all samples that were kept at low freezing temperatures showed a stable RIS with no significant fading. All samples that were kept at room temperatures showed an initial fading of the signal with a slow rise of the EPR signal after irradiation with time to a saturation level. Obtained results allow making recommendations on the appropriate storage conditions of fingernails for EPR dosimetry use.     

Biosynthesis of ascorbic acid and riboflavin in radiated germinating chickpea

Biosynthesis of ascorbic acid and riboflavin in radiated germinating chickpea seeds was studied at ambient room temperature (20-35 degrees C). Synthesis of these vitamins increased significantly with increasing germination time up to 120 hrs depending upon the treatment (P less than 0.05). Maximum amounts of ascorbic acid, 22.32 and 16.84 mg/100 g (wet weight) were found in the 0.10 kGy samples after 120 hrs of germination in tap and distilled waters respectively. Radiation dose of 0.20 kGy resulted in the development of maximum riboflavin, 11.4 and 11.0 micrograms/g (dry weight) on germination in tap and distilled waters respectively. An overall significant linear relation (r = 0.954 to 0.957) was found between vitamin biosynthesis and germination time up to 120 hrs in both the radiated and unradiated chickpea.     

Carotenoid contents in fresh,dried and processed sweetpotato products

In order to understand the effects of drying and processing sweetpotato storage roots into traditional baked food products on their pro‐vitamin A contents, total carotenoids and ß‐carotene were colorimetrically determined. Fresh and cooked storage roots, dried and stored chips, and sweetpotato processed products were used. Flesh colors of the storage roots were white, yellow, cream, orange, and purple. Total carotenoids ranged from trace to above 9 mg ß‐carotene equiv./100 g of fresh storage root. Storage roots of high carotenoid content cultivars had consistently orange flesh; those with low to very low carotenoid contents were yellow or white. Hunter “b” values were high and consistent for flours from orange‐ and cream‐fleshed root cultivars, which could easily be used to predict total carotenoid and ß‐carotene contents. Drying sweetpotato storage roots at 65°C for 12 h reduced total carotenoid contents by 30%. Storing dried chips in ambient conditions for 11 months induced a 10% loss. Incorporation of flour made from orange‐fleshed sweetpotato roots into buns, chapatis, and mandazis enriched the products in total carotenoids from 0.1 mg to 2.3 mg ß‐carotene equivalents per 100 g product. Results of this study suggest that increased consumption of orange‐fleshed sweetpotatoes in either fresh or processed form can contribute in alleviating dietary deficiency of vitamin A.     

Effect of fixed or changing temperatures during prolonged storage on the growth of Salmonella enterica serovar Enteritidis inoculated artificially into shell eggs

The fate of Salmonella enterica serovar Enteritidis (SE) in whole, unbroken eggs was monitored during storage at fixed or changing temperatures after inoculation with 20-47 c.f.u. of SE. Eggs stored at 10 degrees C and 20 degrees C showed little or no bacterial growth over 6 weeks, while egg storage at 30 degrees C increased the percentage of the eggs that contained >10(6) c.f.u. after 3 weeks. Egg storage at 20 degrees C for 5 days followed by 10 degrees C caused only a few eggs with >10(6) c.f.u. after 2 weeks, whereas storage at 22-30 degrees C or 27-35 degrees C for 5 days followed by 25 degrees C induced a rapid increase of eggs that contained >10(6) c.f.u. after 1 or 2 weeks, respectively. Therefore, egg storage at 10 degrees C and 20 degrees C can control SE growth, although the temperature during egg storage and transportation from farm to table should also be taken into consideration.     

Radiolytic degradation of herbicide 4-chloro-2-methyl phenoxyacetic acid (MCPA) by gamma-radiation for environmental protection

Reversed-phase HPLC determination of the herbicide MCPA and its products of radiolytic degradation has been optimized. The radiolytic degradation was carried out using gamma-irradiation and was optimized in terms of irradiation dose and pH of irradiated MCPA solution. Decomposition of 100 ppm MCPA in pure solutions required irradiation with a 3 kGy dose. The main products of irradiation in the dose range up to 10-kGy were various phenolic compounds and carboxylic acids. The developed method was applied for treatment of industrial waste from production of MCPA. The 10-kGy dose was needed for decomposition of 500 ppm of MCPA in the industrial waste samples; however, the presence of stoichiometric amount of hydrogen peroxide in the irradiated waste allowed a 50% reduction of the gamma-irradiation dose. Despite complete decomposition of MCPA in the industrial waste, in order to reduce the toxicity of irradiated waste, measured by the Microtox bioluminescence test, higher than a 10 kGy irradiation dose was needed.     

The content of histamine and tyramine dependent of microbiological quality of salted herring stored at different temperatures

Twenty six samples of salted herring from Warsaw food market were analyzed. Herrings in high-salted brine (with 26% content of salt) were stored for 21 days at temperature of 4 degrees C and 22 degrees C; low-salted (16% content of salt in brine) herring were stored for 42 days at temperature of 4 degrees C and 22 degrees C. Microbiological contamination level was assessed by standard methods for fish products, and biogenic amines--histamine and tyramine content by spectrofluorometric methods. There was no level change of both amines in high-salted herrings. Significant increase of tyramine content was observed in low-salted samples, depending on the time of storage. The highest level of tyramine up to 318 mg/kg--was observed after 6 weeks of storage. Histamine content increased in low-salted sampled up to 35 mg/kg during the period of storage. Aerobic microflora in the amount up to 10(6)/g was detected during storage of low-salted samples. Such level changes were not observed in high-salted herring samples.     

Survival and growth of non-cholera vibrios in various foods.

A study was made of the growth of three strains of non-cholera vibrio in a range of foodstuffs and of the effect of temperatures and pH on their ability to grow. Growth was tested at 4 degrees, 10 degrees, 22 degrees, 30 degrees, 37 degrees and 43 degrees C in a range of foods likely to be incorporated into cold hors d'oeuvres, e.g. egg, cream, rice, cold meat, seafood, aspic and mayonnaise. Non-cholera vibrios grew well in all these foods except mayonnaise, the rate of growth increasing with increased temperature of storage. At acid pH values the organisms died or grew very poorly but growth improved as the pH became more alkaline. None of the three strains showed any resistance to heat, an initial inoculum of greater than 10(7) organisms/g was reduced to less than 100 organisms/g in 2--3 min at 55 degrees C.     

Effects of gamma ray and electron-beam irradiations on survival of anaerobic and facultatively anaerobic bacteria

An extension of the approval for food irradiation is desired due to the increase in the incidence of food poisoning in the world. One anaerobic (Clostridium perfringens) and four facultatively anaerobic (Bacillus cereus, Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Enteritidis) bacteria irradiated with gamma ray or electron beam (E-beam) were tested in terms of survival on agar under packaging atmosphere. Using pouch pack, effects of two irradiations on survival of anaerobic and facultatively anaerobic bacteria were evaluated comparatively. E-beam irradiation was more effective than gamma ray irradiation in decreasing the D10 value of B. cereus at 4 degrees C, slightly more effective in that of E. coli O157, and similarly effective in that of the other three bacteria at 4 degrees C. The gamma irradiation of the bacteria without incubation at 4 degrees C before irradiation was more effective than that of the bacteria with incubation overnight at 4 degrees C before irradiation in decreasing the D10 values of these bacteria (B. cereus, E. coli O157, and L. monocytogenes). Furthermore, ground beef patties inoculated with bacteria were irradiated with 1 kGy by E-beam (5 MeV) at 4 degrees C. The inoculated bacteria in the 1-9 mm beef patties were killed by 1 kGy E-beam irradiation and some bacteria in more than 9 mm beef patties were not killed by the irradiation.     

Evaluation of degree of freshness and value of fish and fish product t intake based on histamine and trimethylamine analysis]

The results of histamine and trimethylamine determination in three fish species (cod, herring, scomber) of various freshness are presented. In fresh fish the histamine contents were s follow: cod 0.00; scomber 1.00; and herring 0.50 mg/100 g. During storage time at room temperature (+18 degrees C), the value of the freshness indicators increased after 24 and 48 hours of storage. The highest increase was observed in scomber (21.30 and 34.00 mg/100 g), the lowest in cod (2.00 and 4.00 mg/100g). The trimethylamine value increased in different order than the histamine in the fish species. The highest TMA amount was observed in cod flesh--the lowest in scomber. According to these findings the freshness of some ready fish products was determined. The histamine level never exceeded 6 mg/100 g, always being below the "safety level" (= 10 mg/100g). The value of TMA never exceeded the limits considered for fresh fish products--15 mg N per 100 mg sample.     

Survival and growth of foodborne microorganisms in processed and individually wrapped cheese slices

The objectives of the research reported here were to determine the growth, survival, or inactivation of selected microorganisms on individually wrapped processed cheese (IWC) slices stored at 5 degrees C and 22 degrees C, and to compare quality indices. IWC slices were spot-inoculated with foodborne pathogenic bacteria (Listeria monocytogenes, Staphylococcus aureus, and Salmonella spp.), spoilage bacteria (Pseudomonas spp. and Lactobacillus spp.), and spoilage molds (Penicillium spp. and Cladosporium spp.). Each bacterium was inoculated at 10(5) CFUs/g for determination of growth, survival, or inactivation. Molds were inoculated at 10(2) spores per gram and observed for growth. Fifty percent of the inoculated product samples were held at 5 degrees C (to simulate refrigeration), and the other 50 percent were held at 22 degrees C (to simulate ambient temperature) throughout shelf life. Samples taken on days 0, 3, 7,10, 14, and 28 and after 2, 3, 6, and 9 months, and were evaluated for surviving cells (by means of appropriate selective media), color (with the cheese color guide), and lipid oxidation (by means of peroxide values). Bacterial inactivation was observed in all conditions. At 14 days, a 5-log reduction was observed for Listeria monocytogenes and Salmonella, while a 3-log reduction was observed for Staphylococcus aureus. For Pseudomonas spp. and Lactobacillus spp., a 2-log reduction was observed within 3 days, with an additional 1-log reduction noted after several months. Mold levels showed no change during the first several weeks of storage. At 84 days, mold levels decreased at 5 degrees C, but they showed growth at 22 degrees C, to approximately 10(5) CFUs/g. Visual color was evaluated on a 10-point National Cheese Institute scale. During storage at 5 degrees C or 22 degrees C, color became darker and values increased from 4 to 5 and 4 to 7, respectively. Higher peroxide values were also obtained for the samples held at 22 degrees C versus 5 degrees C. From a microbiological standpoint, pathogenic and spoilage bacteria were unable to grow in this product; however, long-term storage at 22 degrees C led to lower product quality and mold growth.     

Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes

Ready-to-eat Polish sausages were inoculated with Listeria monocytogenes at either low (3 log(10) CFU/g) or high (7 log(10) CFU/g) levels, treated with a 1% cetylpyridinium chloride (CPC) spray (20 psi, 25 degrees C, 30-sec exposure), vacuum packaged, and stored for 42 days at 0 degrees C or 4 degrees C. Non-inoculated samples were similarly treated, packaged, and stored to determine effects on color, firmness, and naturally occurring bacterial populations such as aerobic plate counts (APC). At the low inoculation level, L. monocytogenes populations were reduced by 1 log(10) CFU/g immediately after CPC treatment, and populations on treated samples remained approximately 2 log(10) CFU/g lower than non-treated samples throughout the 42-day storage period. At the high inoculation level, L. monocytogenes populations were reduced by 3 log(10) CFU/g immediately after treatment and, after 42 days of storage, populations on treated samples were 4 log(10) CFU/g lower than non-treated samples. Regardless of storage temperature, APC populations of CPC-treated samples were 1-2 log(10) CFU/g lower than non-treated samples throughout storage. An APC of 6 log(10) CFU/g was observed by day 7 of storage for non-treated samples, although not until day 21 of storage for CPC-treated samples. For samples stored at 4 degrees C, no significant differences (p > 0.05) were observed for L*, a*, or b* color values of treated versus non-treated samples. At 0 degrees C, the effects of CPC treatment on a* values were statistically significant (p < or = 0.05), although minor. Non-treated samples were somewhat firmer than CPC-treated samples, primarily at the 0 degrees C storage temperature, although the observed differences were of a magnitude unlikely to impact perceived product quality. CPC treatment appears to be a viable post-processing decontamination technology for eliminating and/or inhibiting L. monocytogenes on RTE meats during refrigerated storage without detrimentally impacting color and texture.     

辐照对几种水产品保藏作用的研究

利用０－１０ｋＧｙ的辐照剂量对真空包装鲫鱼,针鱼,皮虾３种水产品的保存期,保藏条件进行了系统研究。对样品感官,微生物（细菌总数,大肠菌群数和致病蓖）和理化指标（挥发性盐基氮）检验结果表明：２５℃不适于保存上述剂量辐照的水产品;冷藏（４℃）条件下保存的辐照水产品剂量与水产品保存期呈正相关;辐照使水产品菌落总数的增长明显减慢;一定剂量的辐照可将水产品大肠菌群数值降至３００个／ｋｇ以下,并可杀灭其中人工     

Changes in the quality of surimi made from thornback ray (Raja clavata, L. 1758) during frozen storage

Surimi was prepared from the thornback ray (Raja clavata L. 1758) and divided into two groups. The first group was prepared with 4% sorbitol, 4% sucrose and 0.3% sodium tripolyphosphate as a cryoprotectant, while surimi in second group was prepared with 8% sorbitol and 0.3% sodium tripolyphosphate. The frozen surimi samples were stored at 23.8 +/- 2 degrees C for 6 months. The total volatile basic nitrogen (8.40 mg/100 g for group A, 6.30 mg/100 g for group B), trimethylamine nitrogen (2.55 mg/100 g for group A, 2.38 mg/100 g for group B), thiobarbituric acid (1.29 mg malondialdehyde/100 g for group A, 1.17 mg malondialdehyde/ 100 g for group B), and pH values (7.34 for group A, 6.98 for group B) of surimi increased during frozen storage but remained within the acceptable limits. Total psychrophilic aerobic bacteria counts and sensory evaluation points in both groups decreased during frozen storage. The results of this study showed that thornback ray was found to be suitable for surimi production and the surimis were still acceptable at the end of the 6-month storage period.     

Storage of milk powders under adverse conditions. 2. Influence on the content of water-soluble vitamins

Storage of milk powder under unfavourable conditions accelerates the normally slow deterioration in nutritional quality. The effects of such storage on the water-soluble vitamin composition were examined. (a) Spray-dried whole milk containing 25 g water/kg was stored at 60 degrees and 70 degrees and sampled weekly to 9 weeks. (b) Spray-dried whole milk and skimmed milk were adjusted to contain 40 and 100 g water/kg and stored at 37 degrees in nitrogen and in oxygen. Samples were taken for analysis at intervals during storage. The samples were analysed for eight B-complex vitamins and ascorbic acid, and also for total lysine, 'reactive lysine' and 'lysine as lactulosyl-lysine'. Storage at 60 degrees caused rapid destruction of folic acid (53% loss at 4 weeks) and slower loss of thiamin, vitamin B6 and pantothenic acid (18% at 8 weeks). There was no change in the content of riboflavin, biotin, nicotinic acid and vitamin B12. At 70 degrees the rate of destruction of the four labile vitamins was much increased; 18% or less survived at 4 weeks. At 37 degrees and 40 g water/kg there was little change in total and 'reactive' lysine during storage for 57 d. Lactulosyl-lysine was demonstrably present but at low concentration. There was considerable loss of folate (72%) and ascorbate (91%) during storage for 30 d in O2, but no significant loss in N2. Thiamin fell by approximately 12% in 57 d, equally in O2 and N2. The content of the remaining vitamins was unchanged. At 100 g water/kg there were progressive Maillard changes. During 27 d in N2 the colour changed from cream to pale brown, but in O2 there was no perceptible colour change. Total lysine fell by 20% in 27 d, and 'reactive lysine' by 30%. Folate was stable during 16 d in N2, but largely (94%) destroyed in O2. Ascorbic acid was also destroyed in N2 as in O2. Thiamin fell by 41% in 27 d, equally in O2 and N2. Vitamin B6 was more labile, especially in N2, falling by 71% in 16 d. With skimmed-milk powder containing 100 g water/kg, storage at 37 degrees in O2 and N2 gave much the same results as for the corresponding whole-milk powder. The presence of milk fat had no marked effect on the stability of the water-soluble vitamins. Destruction of vitamins was clearly linked to the progress of Maillard-type reactions and was strongly influenced by time and temperature of storage, moisture content and, in some instances, by the presence of O2.     

Induction of malignant transformation in mouse 10T1/2 cells by low-dose-rate exposure to tritiated water and gamma-rays at two different temperatures, 4 degrees C and 37 degrees C

Cultured mouse (C3H 10T1/2) cells in contact-inhibited state were subjected to protracted exposure at 4 degrees C or 37 degrees C to either beta-rays from HTO or 60Co gamma-rays. The duration of exposure was 20 h and the total dose was varied by changing the dose-rate. The dose-survival and dose-transformation curves for gamma-irradiation at 4 degrees C were close to those obtained after a single acute X-ray dose (0.5 Gy/min). When gamma-irradiation was administered at 37 degrees C, both the lethality and transformation induction were lower than those after the corresponding doses at 4 degrees C, presumably owing to repair of lethal and transformational damage during gamma-irradiation at 37 degrees C. The same effect of temperature was observed in the case of HTO exposure, indicating again the existence of repair of damage during beta-irradiation at 37 degrees C but not at 4 degrees C. These facts strongly suggest that when irradiated at a low temperature such as 4 degrees C, both the dose-lethality and dose-transformation induction relationships were independent of the dose-rate for either gamma- or beta-exposure, at least the dose-rates used in this experiment. Thus, the comparison of radiation effectiveness between beta- and gamma-exposures at 4 degrees C gave reliable values of relative biological effectiveness (RBE) of tritium beta-rays which were ca. 1.4 at the D0 for lethality and 1.6 for cell transformation within the dose range examined (1 to 6 Gy of beta-rays). The comparison between exposures at 37 degrees C resulted in RBE values (1.4 and 1.7, respectively) very close to those at 4 degrees C.     

Effects of heavy-metal stress on cyanobacterium Anabaena flos-aquae

The influence of two metals, copper and cadmium, was studied on the growth and ultrastructures of cyanobacterium Anabaena flos-aquae grown at three different temperatures: 10 degrees C, 20 degrees C, and 30 degrees C. The highest concentration of chlorophyll a was observed at 20 degrees C and the lowest at 10 degrees C. Both toxic metal ions, Cu(2+) and Cd(2+), inhibited growth of the tested cyanobacterium. Chlorophyll a concentration decreased with the increase of metal concentration. A 50% decrease in the growth of A. flos-aquae population, compared with the control, was reached at 0.61 mg l(-1) cadmium and at 0.35 mg l(-1) copper (at 20 degrees C). Copper at all temperatures tested was proven to be more toxic than cadmium. At 3 mg l(-1), the lysis and distortion of cells was observed; however, after incubation at 9 mg l(-1) cadmium, most of the cells were still intact, and only intrathylakoidal spaces started to appear. Copper caused considerably greater changes in the protein system of A. flos-aquae than did cadmium; in this case, not only phycobilins but also total proteins were destructed. The aim of this study was also to identify the place of metal accumulation and sorption in the tested cyanobacterium. Analysis of the energy-dispersion spectra of the characteristic x-ray radiation of trichomes and their sheaths showed that cadmium was completely accumulated in cells but was not found in the sheath. Spectrum of the isolated sheath after treatment with copper exhibited only traces of the metal, but isolated cells without a sheath showed a high peak of copper.