Magnetic field effect on yeast Saccharomyces cereviisiiae activity at grape must fermentation
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Дата
2013
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Анотація
Treatment of yeast cultures using magnetic fields enables us to gain a better understanding of the
magnetic fields’ action on enzyme activity and the fluctuation of macro- and micro-element concentrations
within yeast cultures. For this purpose, the two following groups of yeast were studied: laboratory
yeast cultures isolated from regional grape must and commercial yeast cultures that are commonly used
in the wine industry. Both yeast groups were biochemically tested with and without magnetic field treatment
exposure. We used the following parameters of magnetic field frequency: 160 Hz with an intensity
of 5 mT and an exposure time of 30 minutes. Based on our laboratory tests, the yeast cultures that were
not exposed to magnetic field treatment had a high correlation between the activities of alcohol dehydrogenase
and cocarboxylase. The groups of yeast that underwent magnetic field treatment had a high correlation
between the activities of alcohol dehydrogenase, alanine aminotransferase, amylase and phosphatase.
Study of the morphology of Saccharomyces cerevisiae yeast followed by magnetic field treatment illustrated
that between 30 and 70% of the magnetic field treated yeast died. The surviving yeast cultures in
the grape must (confirmed by Gram staining) revealed increased enzymatic activity and a high correlation
between levels of potassium and calcium, as well as between levels of potassium and magnesium.
Опис
Ключові слова
Saccharomyces cerevisiae, enzyme activity, macro- and micro-elements, wine biotechnology
Бібліографічний опис
BIOTECHNOLOGIA ACTA. - 2013.