Magnetically altered ethanol fermentation capacity of Saccharomyces cerevisiae

Magnetically altered ethanol fermentation capacity of Saccharomyces cerevisiae

We studied the effect of static magnetic fields on ethanol production by yeast Saccharomyces cerevisiae 424A (LNH-ST) using sugar cane molasses during the fermentation in an enclosed bioreactor. Two static NdFeB magnets were attached to a cylindrical tube reactor with their opposite poles (north to...

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Bibliographic Details
Main Authors: Galonja-Corghill Tamara, Kostadinović Ljiljana M., Bojat Nenad C.
Format: Article
Language:English
Published: Matica srpska 2009-01-01
Series:Zbornik Matice Srpske za Prirodne Nauke
Subjects:
ethanol production
magnetic fields
Saccharomyces cerevisiae
Online Access:http://www.doiserbia.nb.rs/img/doi/0352-4906/2009/0352-49060917119G.pdf
Description
Summary:We studied the effect of static magnetic fields on ethanol production by yeast Saccharomyces cerevisiae 424A (LNH-ST) using sugar cane molasses during the fermentation in an enclosed bioreactor. Two static NdFeB magnets were attached to a cylindrical tube reactor with their opposite poles (north to south), creating 150 mT magnetic field inside the reactor. Comparable differences emerged between the results of these two experimental conditions. We found ethanol productivity to be 15% higher in the samples exposed to 150 mT magnetic field.
ISSN:0352-4906

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