Magnetically altered ethanol fermentation capacity of Saccharomyces cerevisiae
Galonja-Corghill Tamara, Kostadinović Ljiljana M., Bojat Nenad C.
Zbornik Matice Srpske za Prirodne Nauke · 2009
doi:10.2298/zmspn0917119g (opens in a new tab)
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Abstract
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.
Abstract licence: CC BY-NC-ND
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