Magnetically altered ethanol fermentation capacity of Saccharomyces cerevisiae | Zendy

Tamara Galonja-Corghill | Zendy; Ljiljana Kostadinović | Zendy; Nenad Bojat | Zendy

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Magnetically altered ethanol fermentation capacity of Saccharomyces cerevisiae

Author(s) -

Tamara Galonja-Corghill,

Ljiljana Kostadinović,

Nenad Bojat

Publication year - 2009

Publication title -

zbornik matice srpske za prirodne nauke

Language(s) - English

Resource type - Journals

eISSN - 2406-0828

pISSN - 0352-4906

DOI - 10.2298/zmspn0917119g

Subject(s) - saccharomyces cerevisiae , bioreactor , ethanol fuel , neodymium magnet , fermentation , ethanol , yeast , chemistry , ethanol fermentation , magnetic field , magnet , pulp and paper industry , materials science , food science , biochemistry , physics , engineering , mechanical engineering , organic chemistry , quantum mechanics

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

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