The influence of low-frequency magnetic field regions on the Saccharomyces cerevisiae respiration and growth

Abstract

The influence of four low-frequency magnetic field (MF) 1 ranges 10 -300 Hz, 10 -100 Hz, 10 -50 Hz and 50 -100 Hz in scanning regime (all frequencies from selected range were scanned during 100s repetitively during 24h) on baker's yeast cells Saccharomyces cerevisiae was examined by continuous measurements of cumulative O2 consumption and cumulative CO2 production over 24 h with Micro-Oxymax® respirometer. Besides respiration activity, measurements of cell growth and glucose uptake were performed as well. Statistical analysis indicated that, among all investigated low-frequency MF ranges, range from 10 Hz to 50 Hz had the greatest influence to yeast cell respiration and cell growth. More precisely, for this region, paired two sample one-tail T-test showed statistically significant differences in cumulative O2 consumption, cumulative CO2 production and S. cerevisiae cell number.Moreover samples exposed to MF range from 10 Hz to 50 Hz showed the same behavior in all five replicates: lower cumulative O2 consumption, higher cumulative CO2 production and higher cell number compared to control sample. This could be important from the application aspect, in industry (food, feed, brewery etc.) and biotechnology, because changes in cells metabolism are not caused by chemical treatment.

The Effect of Static Magnetic Field on Methanogenesis in the Anaerobic Digestion of Municipal Sewage Sludge

“…Furthermore, the SMF increased the capability of the Defluviim bacteria to detoxify intermediates in azo dye degradation [62]. Enhanced cell anaerobic metabolism of yeast have been observed under low frequency magnetic fields [63]. Increasing the quantity and activity of methanogens is also an effective method to increase gas production [59].…”

“…Furthermore, the SMF increased the capability of the Defluviimonas genus bacteria to detoxify intermediates in azo dye degradation [62]. Enhanced cell growth and anaerobic metabolism of yeast have been observed under low frequency (10-50 Hz) magnetic fields [63].…”

Experimental Prototype of Electromagnetic Emissions for Biotechnological Research: Monitoring Cocoa Bean Fermentation Parameters

“…Bubanja et al [ 58 ] investigated the influence of low-frequency magnetic field regions on the respiration and growth of Saccharomyces cerevisiae. The study found statistically significant differences in cumulative oxygen consumption, cumulative carbon dioxide production, and S. cerevisiae cell number, which was attributed to the MF-induced stimulation of microbial growth and activity.…”

“…The observed differences in microbial population dynamics suggest that magnetic fields can potentially be used as a tool to manipulate the fermentation process and improve the quality of cocoa products. Moreover, it is noteworthy that the optimal intensity, duration, and other parameters of the magnetic field may vary depending on the specific fermentation process and the microbe being used [ 58 , 59 , 60 , 67 ].…”