Please use this identifier to cite or link to this item: https://scholarhub.balamand.edu.lb/handle/uob/2577
Title: Stimulation of saccharomyces cerevisiae cultures by pulsed electric fields
Authors: Mattar, Jessy
Turk, Mohammad F.
Nonus, Maurice
Lebovka, Nikolai I.
Zakhem, Henri El 
Vorobiev, Eugene
Affiliations: Department of Chemical Engineering 
Keywords: Pulsed electric field
Stimulation
Brewers yeast
S.cerevisiae
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

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