Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae

Date
2011-08
Authors
Deutmeyer, Alex
Raman, D.
Murphy, Patrick
Pandey, Santosh
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Scientific Research Publishing
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Electrical and Computer EngineeringAgricultural and Biosystems EngineeringNSF Engineering Research Center for Biorenewable Chemicals
Abstract
Published literature has shown conflicting results regarding the effects of magnetic fields on the fermentation kinetics or cellular growth of various Saccharomyces cerevisiae strains. Here, two sets of experiments were conducted to characterize the role of magnetic fields on cell growth and ethanol production during fermentation. The first experiment was completed for 25 h at a 2% dextrose loading rate under influence of homogeneous and non-homogeneous static magnetic fields on the order of 100 and 200 mT, respectively. The second experiment was completed for 30 h at a 6% dextrose loading rate under the influence of a non-homogeneous static magnetic field on the order of 200 mT. It was found that homogeneous magnetic fields have no significant effect on the yeast cell growth, while non-homogeneous static magnetic fields produced an increase (~8% over the control) in peak ethanol concentration with 2% dextrose loading.
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This article is published as Alex, Deutmeyer, Raman Raj, Murphy Patrick, and Pandey Santosh. "Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae." Advances in Bioscience and Biotechnology 2, no. 4 (2011): 207-213. DOI: 10.4236/abb.2011.24031. Copyright 2011 SciRes. Posted with permission.
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