Static magnetic fields enhancement of Saccharomyces cerevisae ethanolic fermentation.
Magnetic effects induced in ethanolic fermentation by Saccharomyces cerevisiae strain DAUFPE-1012 were studied during a 24 h exposure to 220 mT steady magnetic fields (SMF) at 23 +/- 1 degrees C, produced by NdFeB rod magnets. The magnets were attached diametrically opposed (N to S) to a cylindrical tube reactor. The biomass growth in the reactor culture media (yeast extract + glucose 2%) during 24 h was monitored by measurements of optical density, which was correlated to cell dry weight. Ethanol concentration and glucose level were measured every 2 h. The pH of the culture media was maintained between 4 and 5. As a result, biomass (g/L) increased 2.5-fold and ethanol concentration 3.4-fold in magnetized cultures (n = 8) as compared with SMF nonexposed cultures (n = 8). Glucose consumption was higher in magnetized cultures, which correlated to the ethanol yield.
da Motta
Mauricy Alves
MA
Departments of Biophysics and Chemical Engineering, University Federal de Pernambuco, Recife PE 50960.870, Brazil. motta@ufpe.br
Muniz
João Batista Ferreira
JB
Schuler
Alexandre
A
Da Motta
Mauricio
M
D019149:Bioreactors / Q000382:microbiology*; D018929:Cell Culture Techniques / Q000379:methods*; D002455:Cell Division / Q000502:physiology / Q000528:radiation effects; D004574:Electromagnetic Fields; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation / Q000502:physiology / Q000528:radiation effects; D005947:Glucose / Q000378:metabolism*; D011829:Radiation Dosage; D012441:Saccharomyces cerevisiae / Q000166:cytology / Q000502:physiology* / Q000528:radiation effects*
D000431:Ethanol; D005947:Glucose