Еффект обробки магнiтним полем дрiжджiв Saccharomyces cerevisiae на бродiння вуглеводів
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Дата
2011
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Анотація
Treatment of yeast cultures using magnetic field induction gives an ability to understand better the
magnetic field action to enzyme activity of yeast cultures, also fluctuation of macro- and microelements
concentration.
Before and after magnetic field treatment it was determined in yeast suspension parameters of
nitrogenic, proteinic, carbohydrate, lipidic metabolism and enzymatic activity.
The following enzymes activity was determined for such enzymes as: glucose-6-phosphate
dehydrogenase, lactate dehydrogenase, gamma-glutamyltransferase, phosphatase, amylase,
cholinesterase, some aminotranspherases.
During biochemical testing it was found that there is a decrease of enzyme activity, concentration
of macro- and microelements after magnetic field treatment also decresed, concentration of triglycerides
level and urea after magnetic field treatment also decreased. The glucose concentration was stable without
tendency to decrease. Magnetic field treatment was used for yeast cultures Saccharomyces cerevisiae
during 840 sec with magnetic modulation 3,3 Milli Tesla-level.
It was found that for yeast cultures Saccharomyces cerevisiae magnetic field treatment with
magnetic modulation – 3,3 Milli Tesla-level and magnetic field rotation frequency 100 Hz was found
ineffective for the fermentation process, because it inhibit enzyme production and enzyme activity and
make impossible fermentation process
Опис
Ключові слова
Saccharomyces cerevisiae, дріжджові культури, yeast, magnetic field induction
Бібліографічний опис
Питання біоіндикації та екології. – Запоріжжя: ЗНУ, 2011.