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To study the effect of extremely low frequency magnetic fields on ethanol production by the yeast Saccharomyces cerevisiae using sugar cane molasses during batch fermentation.
Three experiments were conducted: 1) Exposure 1 with 5 mT (maximum distance between magnets) 2) Exposure 1 with 20 mT (minimum distance between magnets) 3) Exposure 1 with 20 mT (minimum distance between magnets) and Exposure 2 (solenoid) sequentially
|ばく露時間||not specified (fermentation time up to 17 h)|
|Additional information||permanent magnet exposure|
|チャンバの詳細||Six permanent magnets (square prism, two faces of 4.8 cm x 4.8 cm, 2.4 cm thick), arranged with opposite poles facing (each with 3 in a row). Magnets inserted in a steel box separated horizontally by 2 mm thick iron plates. Distances of the two boxes could be adjusted to supply different magnetic inductions.|
|ばく露装置の詳細||Configuration allows to obtain uniform magnetic fields in the space between the magnets, generating a square wave with perpendicular field lines; the field changes (caused by the fluid velocity of 0.6, 0.9, 1.2 and 1.4 m/s flowing between the magnets) mimic an extremely low frequency (ELF) field.|
|Sham exposure||A sham exposure was conducted.|
All magnetic field exposures resulted in higher ethanol yield, except 5 mT, which results were similar to the control experiment. Under the best conditions (0.9-1.2 m/s and 20 mT plus solenoid, field 3), the overall volumetric ethanol productivity was approximately 17% higher than in the control experiment. The fermentations with magnetic treatment reached their final stage in less time, i.e. approximately 2 h earlier, when compared with the control experiment (i.e. 15 h).
In conclusion, the data showed that an extremely low frequency magnetic field induces alterations in ethanol production by Saccharomyces cerevisiae and that the magnetic field treatment can be easily implemented at an industrial scale.