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In present numerous techniques were employed for increasing the efficiency in alcohol production, as well as oscillating magnetic field (OMF). The objective of this research was evaluating the stimulating effect of low frequency OMF on fermentation with two distillery yeast strain in molasses to different concentrations. It was applied OMF of 60 Hz and 6.5 mT of density on molasses diluted to 12, 18 and 24°Bx. Molasses was sterilized (121°C/15 min) and treated with the OMF before or after inoculating the distillery yeast strains S. cerevisiae Santa Cruz 17 and S. sake 21-452. There was statistically significative difference (p ≤ 0.05) in alcohol production between two strains, therefore the OMF has not same effect on microorganisms of same species. Until 15 to 17 hours after the start of fermentation was achieved stimulating the production of alcohol from 6.43 to 9.79% compared to the control; and, the end of the fermentation in the samples treated was observed a delay of up to 2.43% less. It was shown that the stimulatory effect of the OMF is least when applied on the molasses, with the inoculated microorganism of interest and to less concentration. The employed yeast strains were of the genus Saccharomyces but cerevisiae species showed greater adaptation to OMF-treated molasses than the sake species.

COMPARACIÓN DE LA FERMENTACIÓN ALCOHÓLICA DE DOS CEPAS DESTILERAS DEL GÉNERO SACCHAROMYCES, EN MELAZA TRATADA MAGNÉTICAMENTE