Please use this identifier to cite or link to this item:
|Title:||Stimulation of saccharomyces cerevisiae cultures by pulsed electric fields||Authors:||Mattar, Jessy
Turk, Mohammad F.
Lebovka, Nikolai I.
Zakhem, Henri El
|Affiliations:||Department of Chemical Engineering||Keywords:||Pulsed electric field
|Subjects:||Electroporation||Issue Date:||2014||Part of:||Food and bioprocess technology||Volume:||7||Issue:||11||Start page:||3328||End page:||3335||Abstract:||
The effects of stimulation of Saccharomyces cerevisiae cells in an aqueous suspension by pulsed electric field (PEF) with electric field strength E = 20–2,000 V cm−1 and effective PEF treatment time tPEF = 10−5–1 s were investigated. At relatively high electric field strengths (E > 1,000 V cm−1) and moderate times of PEF treatment (tPEF > 100 μs), the extraction of ionic components from yeast was observed, which can be related to electroporation of cell membranes. Petri dishes counting revealed dependency of the colony sizes on the time of preliminary fermentation tf and power consumption W. The "logarithmic" and "saturated" types of electrostimulation were distinguished. At "logarithmic" electrostimulation (10−7 J mL−1 < W < 10−1 J mL−1), the viability of yeast cells increased with the increase of power consumption and was higher for longer fermentation (tf = 24 h). However, at "saturated" electrostimulation (10−1 J mL−1 < W < 101 J mL−1), the viability of yeast cells was noticeably higher for tf = 1 h than for tf = 24 h. The impact of preliminary fermentation time and PEF protocol on biological activity of cells and consumption of nutrients was also discussed.
|URI:||https://scholarhub.balamand.edu.lb/handle/uob/2577||DOI:||10.1007/s11947-014-1336-4||Ezproxy URL:||Link to full text||Type:||Journal Article|
|Appears in Collections:||Department of Chemical Engineering|
Show full item record
checked on Oct 23, 2021
checked on Oct 26, 2021
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.