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|Title:||S. cerevisiae fermentation activity after moderate pulsed electric field pre-treatments||Authors:||Mattar, Jessy
Turk, Mohammad F.
Lebovka, Nikolai I.
Zakhem, Henri El
|Affiliations:||Department of Chemical Engineering||Keywords:||S.cerevisiae
|Issue Date:||2015||Part of:||Bioelectrochemistry||Volume:||103||Issue:||6||Start page:||92||End page:||97||Abstract:||
The batch fermentation process, inoculated by Pulsed Electric Field (PEF) treated wine yeasts (Saccharomyces cerevisiae Actiflore F33), was studied. PEF treatment was applied to the aqueous yeast suspensions ([Y] = 0.012 g/L) at the electric field strengths of E = 100 and 6000 V/cm using the same treatment protocol (number of pulses n = 1000, pulse duration ti = 100 μs, and pulse repetition time Δt = 100 ms). Electrical conductivity was increasing during and after the PEF treatment, which reflected cell electroporation. Then, fermentation was run for 150 h in an incubator (30 °C) with synchronic agitation. Electro-stimulation was revealing itself by the improvement of fermentation characteristics, and thus increased yeast metabolism. At the end of the lag phase (t = 40 h), fructose consumption in samples with electrically activated inoculum exceeded that of the control samples by ≈ 2.33 times for E = 100 V/cm and by ≈ 3.98 for E = 6000 V/cm. At the end of the log phase (120 h of fermentation), ≈ 30% mass reduction was reached in samples with PEF-treated inocula (E = 6000 V/cm), whereas the same mass reduction of the control sample required approximately 20 extra hours of fermentation.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/2511||DOI:||10.1016/j.bioelechem.2014.08.016||Ezproxy URL:||Link to full text||Type:||Journal Article|
|Appears in Collections:||Department of Chemical Engineering|
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