Magnetic Field to enhance ethanol production

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In this study, two sets of experiments were conducted in order to investigate the impact of static magnetic fields on the growth and ethanol production of Saccharomyces cerevisiae. The first experiment ran for 25 hours with a 2% dextrose loading rate, while the second ran for 30 hours with a 6% dextrose loading rate. The magnetic fields used were homogeneous and non-homogeneous, with strengths of 100 mT and 200 mT, respectively. The results showed that the homogenous magnetic field had no significant effect on cell growth, whilst the non-homogeneous field yielded an increase of approximately 8% in peak ethanol concentration compared to the control. Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031. https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

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Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857
Figure 1. (a) Contour maps of homogeneous magnetic field strength (mT) for a permanent magnet placed at 0.5 cm (i) and 1.5 cm (ii) from flask surface, (b) Contour maps of
non-homogeneous magnetic field strength (mT) for permanent mag- nets placed at 0.5 cm (i) and 1.5 cm (ii) from flask surface.

Figure 2. Results of S. cerevisiae characterization ex- periments for inoculum concentrations from 102
to 107
CFU/mL: (a) cell growth data and growth models and (b) ethanol
production.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

Figure 3. Results of 2% dextrose loading magnetic fermentation experiments: (a) cell growth data and growth models and (b) ethanol production.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

Figure 4. Results of 6% dextrose loading magnetic fer- mentation experiments: (a) cell growth data and growth models and (b) ethanol production.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

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Two experiments were conducted to analyze the influence that magnetic fields have on cell growth and ethanol production during fermentation. The first experiment was conducted for 25 hours at a 2% dextrose loading rate with a homogeneous and non-homogeneous static magnetic field of 100 mT and 200 mT, respectively. The second experiment was conducted for 30 hours at a 6% dextrose loading rate with a non-homogeneous static magnetic field of 200 mT. The results indicated that homogeneous magnetic fields did not have a significant effect on the yeast cell growth. However, the non-homogeneous static magnetic field resulted in about 8% more peak ethanol concentration than the control for the 2% dextrose loading rate.

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Magnetic Field to enhance ethanol production

1. Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031. https://www.scirp.org/journal/paperinformation.aspx?paperid=6857 Figure 1. (a) Contour maps of homogeneous magnetic field strength (mT) for a permanent magnet placed at 0.5 cm (i) and 1.5 cm (ii) from flask surface, (b) Contour maps of non-homogeneous magnetic field strength (mT) for permanent magnets placed at 0.5 cm (i) and 1.5 cm (ii) from flask surface.

2. Figure 2. Results of S. cerevisiae characterization experiments for inoculum concentrations from 102 to 107 CFU/mL: (a) cell growth data and growth models and (b) ethanol production. Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031. https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

3. Figure 3. Results of 2% dextrose loading magnetic fermentation experiments: (a) cell growth data and growth models and (b) ethanol production. Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031. https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

4. Figure 4. Results of 6% dextrose loading magnetic fermentation experiments: (a) cell growth data and growth models and (b) ethanol production. Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031. https://www.scirp.org/journal/paperinformation.aspx?paperid=6857

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