Magnetic field effect on yeast Saccharomyces cereviisiiae activity at grape must fermentation

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dc.contributor.authorBayraktar, Vasyl M.
dc.contributor.authorБайрактар, Василь Миколайович
dc.contributor.authorБайрактар, Василий Николаевич
dc.date.accessioned2022-09-28T19:24:21Z
dc.date.available2022-09-28T19:24:21Z
dc.date.issued2013
dc.description.abstractTreatment 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.uk_UA
dc.identifier.citationBIOTECHNOLOGIA ACTA. - 2013.uk_UA
dc.identifier.urihttps://dspace.onu.edu.ua/handle/123456789/33795
dc.language.isoenuk_UA
dc.relation.ispartofseries;V. 6, No 1.
dc.subjectSaccharomyces cerevisiaeuk_UA
dc.subjectenzyme activityuk_UA
dc.subjectmacro- and micro-elementsuk_UA
dc.subjectwine biotechnologyuk_UA
dc.titleMagnetic field effect on yeast Saccharomyces cereviisiiae activity at grape must fermentationuk_UA
dc.title.alternativeВплив магнiтного поля на активнiсть дріжджів Saccharomyces cerevisiae при бродінні виноградного суслаuk_UA
dc.title.alternativeВлияние магнитного поля на активность дрожжей Saccharomyces cerevisiae при брожении виноградного суслаuk_UA
dc.typeArticleuk_UA
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