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Static Magnetic Fields Enhancement of Saccharomyces cerevisae Ethanolic Fermentation
Author(s) -
da Motta Mauricy Alves,
Muniz João Batista Ferreira,
Schuler Alexandre,
da Motta Mauricio
Publication year - 2008
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp034263j
Subject(s) - fermentation , ethanol , saccharomyces cerevisiae , yeast , neodymium magnet , ethanol fuel , biomass (ecology) , chemistry , strain (injury) , yield (engineering) , food science , magnet , biochemistry , materials science , biology , physics , anatomy , agronomy , composite material , quantum mechanics
Magnetic effects induced in ethanolic fermentation by Saccharomyces cerevisiae strain DAUFPE‐1012 were studied during a 24 h exposure to 220 mT steady magnetic fields (SMF) at 23 ± 1 °C, produced by NdFeB rod magnets. The magnets were attached diametrically opposed (N to S) to a cylindrical tube reactor. The biomass growth in the reactor culture media (yeast extract + glucose 2%) during 24 h was monitored by measurements of optical density, which was correlated to cell dry weight. Ethanol concentration and glucose level were measured every 2 h. The pH of the culture media was maintained between 4 and 5. As a result, biomass (g/L) increased 2.5‐fold and ethanol concentration 3.4‐fold in magnetized cultures ( n = 8) as compared with SMF nonexposed cultures ( n = 8). Glucose consumption was higher in magnetized cultures, which correlated to the ethanol yield.