原创力文档effect of magnetic field on the fermentation kinetics of saccharomyces cerevisiae磁场对酿酒酵母的发酵动力学.pdfVIP
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effect of magnetic field on the fermentation kinetics of saccharomyces cerevisiae磁场对酿酒酵母的发酵动力学
Advances in Bioscience and Biotechnology, 2011, 2, 207-213 ABB
doi:10.4236/abb.2011.24031 Published Online August 2011 (http://www.SciRP.org/journal/abb/).
Effect of magnetic field on the fermentation kinetics of
Saccharomyces cerevisiae
Alex Deutmeyer1 2 3 1*
, Raj Raman , Patrick Murphy , Santosh Pandey
1Department of Electrical and Computer Engineering, Iowa State University, Ames, Iowa;
2Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa;
3Department of Agricultural and Biological Engineering, Purdue University, West Lafayette, Indiana.
*
E-mail: pandey@
Received 11 March 2011; revised 27 June 2011; accepted 22 July 2011.
ABSTRACT a 2.5 fold increase in biomass (g/L) and 3.4 fold increase
in ethanol concentration within magnetized cell cultures
Published literature has shown conflicting results [1]. The initial density of yeast cells (S. cerevisiae strain,
regarding the effects of magnetic fields on the fer- DAUFPE-1012) was around 6 × 104 cells/mL and the
mentation kinetics or cellular growth of various Sac- growth medium comprised yeast extract and glucose.
charomyces cerevisiae strains. Here, two sets of ex- The culture was placed in test tubes (closed with rubber
periments were conducted to characterize the role of stoppings) attached to ends of an electric motor for syn-
magnetic fields on cell growth and ethanol produc- chronous agitation of the cell suspension. Permanent
tion du
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