title: [Influence of oxygen saturation of Saccharomyces cerevisiae suspension in a magnetic field on yeast activity].
abstract: The suspension of baker's yeast Saccharomyces cerevisiae, race 14, was exposed to a magnetic field, oxygen saturation, and oxygen saturation in the magnetic field. It was found that saturation of the yeast suspension passed at a rate of 1--3 m/min through a magnetic field of 3.10(5)--4.10(5) A/m with molecular oxygen at a pressure of 0.1 MPa to reach a concentration of 16--20 mg/l resulted increases of the yeast rising force, gas formation, 1.5--2.0-fold fermentation rate, 3.7-fold maltase activity, and 3-fold dough viscosity as compared to the control.
mesh_terms: D005285:Fermentation; D008280:Magnetics; D010100:Oxygen; D010101:Oxygen Consumption; D010313:Partial Pressure; D012441:Saccharomyces cerevisiae / Q000378:metabolism*
chemical_list: D010100:Oxygen
vernacular_title: Vliianie nasyshcheniia molekuliarnym kislorodom v magnitnom pole syspenzii na aktivnost' khlebopekarnykh drozhzhei Saccharomyces cerevisiae.