THE EFFECT OF MAGNETC FIELD TREATMENT ON CARBOHYDRATE FERMENTATION BY YEAST SACCHAROMYCES CEREVISIAE
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.