Fermentative Activity of Cold-Stressed Yeast and Effect of Electromagnetic Pulsed Field

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Abstract
Electromagnetic field stimulation at low frequency (80 Hz, induced electric field: 0.11 mV/cm) has been studied in baker's yeast (Saccharomyces cerevisiae). 100 mg of yeast suspended in sucrose (5.8 × 10-2 mol/L) and phosphate buffer (0.05 mol/L) were incubated at +36°C. CO2 production was measured in normal and cold-stressed-yeast (- 23°C for 12 h). Electromagnetic pulsed field was effective in stimulating CO2 production in treated (150.8 ± 35.6 µl CO2/h/100 mg of yeast) compared to normal control (109.2 ± 21.3 µl CO2/h/100mg of yeast) cultures and in stressed and treated (145.0 ± 33.5 µl CO2/h/100 mg of yeast) vs. stressed untreated samples (83.3 ± 18.7 µl CO2/h/100mg of yeast).