Open AccessThe influence of high frequency electromagnetic field on the growth of lactic acid bacteria used in the food industry
Author(s) -
A. Yu Krynitskaya,
М В Харина,
Е. В. Петухова,
Zosia Aĺbiertovna Kanarskaya,
M. N. Meshcheryakova
Publication year - 2022
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/981/2/022069
Subject(s) - lactobacillus casei , lactic acid , food science , fermentation , bacteria , chemistry , substrate (aquarium) , lactobacillus , bacterial growth , lactose , biochemistry , biology , ecology , genetics
The objects of the study were lactic acid bacteria Lactobacillus lactis and Lactobacillus casei used in the food industry. It is proposed to use an extremely high frequency electromagnetic field (EMF EHF) with a wavelength of 4.9 mm for 5 minutes to activate the metabolism of lactic acid bacteria. The stimulating effect of EMF EHF on the growth of biomass and excretion of lactic acid during the growth was found. Physiological constants characterizing the development of microorganisms have been determined. It was found that the maximum yield from the consumed substrate Y max increased by 40% and the maximum specific growth rate r max by 70% when exposed to radiation, the consumption rate for maintenance m s decreased by 10% and the substrate saturation constant Ks by 23%. A change in the activity of key enzymes of metabolic pathways of lactose utilization immediately after the action of EMF of the EHF was revealed. The preservation of the achieved effect during the entire fermentation was observed. The activity of β-galactosidase and hexokinase after exposure to EMF EHF increases from 134% to 290%, depending on the strain and fermentation conditions. The increase in the activity of fumarate hydratase is 6-9%.