Performance of a magnetically stabilized bed reactor with immobilized yeast cells

Иванова, В.; Hristov, Jordan; Добрева, Е.; Al-Hassan, Z.; Penchev, I.

doi:10.1007/bf02787820

Cited by 54 publications

(41 citation statements)

References 17 publications

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“…It was later confirmed that at this magnetic flux intensity, the yeast metabolic rate increased (Motta et al, 2001). Continuous fermentations using 80 to 260 mT SMF intensity flow transversal to the drainage flux resulted gain of 75% in the alcohol production with a 27% glucose consumption growth, compared to the conventional bed percentages (Ivanova et al, 1995). The yeast ethanolic fermentation is known to be directly related to the carbonic gas production (Tadege, et al 1999) so, higher is CO 2 production, greater is the biomass.…”

Section: Introductionmentioning

confidence: 79%

Influence of static magnetic fields on S. cerevisae biomass growth

Muniz

Marcelino

Schuler

et al. 2007

Braz. arch. biol. technol.

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Biomass growth of Saccharomyces cerevisiae DAUFPE-1012 was studied in eight batch fermentations exposed to steady magnetic fields (SMF) running at 23ºC (± 1ºC), for 24 h in a double cylindrical tube reactor with synchronic agitation. For every batch, one tube was exposed to 220mT flow intensity SMF, produced by NdFeB rod magnets attached diametrically opposed (N to S) magnets on one tube. In the other tube, without magnets, the fermentation occurred in the same conditions. The biomass growth in culture (yeast extract + glucose 2%) was monitored byspectrometry to obtain the absorbance and later, the corresponding cell dry weight. The culture glucose concentration was monitored every two hours so as the pH, which was maintained between 4 and 5. As a result, the biomass (g/L) increment was 2.5 times greater in magnetized cultures (n=8) as compared with SMF non-exposed cultures (n=8). The differential (SMF-control) biomass growth rate (135%) was slightly higher than the glucose consumption rate (130 %) leading to increased biomass production of the magnetized cells

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Section: Introductionmentioning

confidence: 79%

Influence of static magnetic fields on S. cerevisae biomass growth

Muniz

Marcelino

Schuler

et al. 2007

Braz. arch. biol. technol.

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“…In a watery medium, they arrange themselves spontaneously to form double-layered membranes with a central core made from their water hating ends. Their water loving phosphate ends face outwards towards the water [12].…”

Section: Detection the Effect Of Magnetic Field Energy On The Growth mentioning

confidence: 99%

“…However, not all positive ions stabilize the membrane equally well. Calcium ions are particularly good because of their double positive charge, but monovalent potassium, with just one charge, is only ordinary [10][11][12][13].…”

Section: Detection the Effect Of Magnetic Field Energy On The Growth mentioning

confidence: 99%

Effect of Magnetic Field Energy on Growth of Aspergillus flavus and Aflatoxins production

Ahmad¹,

Yahya²,

Jabir³

2013

JNUS

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The study was conducted to determine the impact of the magnetic field poles on aflatoxins produced by Aspergillus flavus. The subjected fungus to the northern pole, southern pole, both poles and their influences were compared with the control at which the fungus was not affected by magnetic field energy. Aspergillus flavus was influenced by magnetic field energy which applied through a magnet at different forces (5, 7,10,30,50 Gauss) for seven days at temperature of 27 o C. There are no different between the uses of magnate with 5 or 50 Gauss. The effect of magnetic field poles was observed on the growth of Aspergillus flavus on solid and liquid media. The southern pole had a positive effect on the growth of Aspergillus flavus by increasing the diameter of the colony or the turbidity of growth medium, while the northern pole had a negative influence on the growth of A. flavus, diameter or the turbidity, while the treatment of northern and southern poles together and the control treatment are equal. The most important conclusion that have been observed was the effect of magnetic field poles on the concentration of total aflatoxin produced by A. flavus, which was 454.73 ppb (when treated with southern pole) and 25.40 ppb (when treated with northern pole) while the control 212.46 ppb and both poles 88.33 ppb by using ELISA technique.

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“…Dessa forma, as principais diferenças em relação aos trabalhos encontrados em literatura foram (IVANOVA et al, 1996;MOTTA et al 2001;MOTTA et al, 2004;PEREZ et al, 2007): (i) avaliar a influência de campos magnéticos de 250-420-5000 Gauss, ou seja, com um intervalo amplo; (ii) avaliar a influência de campos magnéticos divergentes; (iii) avaliar a influência de campos magnéticos gerados por condicionador e imãs; (iv) avaliar a influência de diferentes tipos de biorreatores -tubo de ensaio e fermentadores; (v) utilizar Saccharomyces cerevisiae comercial em intervalo de concentração celular desde valor reduzido até próximo ao valor utilizado industrialmente (0,2 a 30 g.L -1 ); e (vi) utilizar concentração de substrato desde valor reduzido até próximo ao valor utilizado industrialmente (20 a 170 g.L -1 ).…”

Section: Influência De Campo Magnético Na Fermentação Alcoólica Descounclassified

“…Ivanova et al (1996) analisaram a viabilidade da aplicação de campo magnético de 800 a 2600 Gauss no processo de fermentação contínua para a produção de etanol, com células de Saccharomyces cerevisiae imobilizadas e meio de cultura composto por glicose com concentração de 110-180 g.L -1 e nutriente a 32 ºC. O processo de fermentação foi realizado com campo magnético transversal ao escoamento do fluido.…”

Section: Introductionunclassified

Influência de campo magnético na fermentação alcoólica descontínua

Lopes¹

2010

BJFT

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ResumoNeste trabalho foi realizado o estudo da influência do campo magnético sobre a fermentação alcoólica em modo descontínuo (batelada), utilizando-se Saccharomyces cerevisiae comercial como inóculo e glicose (PA) como fonte de carbono e energia (substrato). Foi avaliada a influência de campo magnético gerado por condicionador magnético e por pares de ímãs, utilizando-se tubo de ensaio e fermentador como biorreatores, implementando-se diferentes condições experimentais referentes à concentração celular inicial (Saccharomyces cerevisiae comercial) e à concentração de substrato inicial (glicose), analisando-se as variáveis de processo das concentrações iniciais (S 0 ) e finais (S f ) de glicose, concentrações iniciais (X 0 ) e finais (X f ) de célula (expressas em matéria seca), concentração final de etanol (E f ), estimativa do tempo final de fermentação (t f ), rendimento na produção de etanol (η) e produtividade (Pr). Os resultados obtidos na primeira e na segunda etapa do projeto, nas quais foi utilizado tubo de ensaio como biorreator (20 mL) e variando-se a concentração inicial de substrato (170 a 20 g.L -1 ), a concentração inicial de células (30 a 0,2 g.L -1 ), o condicionador magnético (250 e 420 Gauss) ou os pares de imãs (5000 Gauss), permitiram concluir que a presença de campo magnético dentro da faixa estudada de campo magnético não resultou em diferença significativa em todas as condições estudadas. Na terceira e na quarta etapa do projeto, foi utilizado fermentador (7 L) como biorreator variando-se a concentração inicial de substrato (155 a 46 g.L -1 ), a concentração inicial de células (22 a 3 g.L -1 ), o condicionador magnético ou os pares de imãs, podendo-se concluir mais uma vez que não foi possível detectar a influência do campo magnético. Portanto, nas condições experimentais estudadas, não existiu a comprovação de algum benefício ocasionado pela presença de campo magnético no processo de produção de etanol em modo batelada. Palavras-chave: Fermentação alcoólica; Batelada; Campo magnético. SummaryIn this study the effect of a magnetic field on the discontinuous alcoholic fermentation process was studied, using commercial Saccharomyces cerevisiae as the inoculum and glucose (PA) as the carbon and energy source (substrate). The magnetic field was generated by a magnetic conditioner and by a pair of magnets, using a test tube and a fermenter as the bioreactors, implementing different experimental conditions with respect to the initial cell concentration (commercial Saccharomyces cerevisiae) and the initial substrate (glucose) concentration. The process variables analyzed were: initial (S 0 ) and final (S f ) glucose concentrations, initial (X 0 ) and final (X f ) cell concentrations (in terms of dry matter), final ethanol concentration (E f ), estimation of the final fermentation time (t f ), ethanol production yield (η) and productivity (Pr). The results obtained in the first and second stages of the project, in which a test tube was used as the bioreactor (20 mL), varying the initial substrate...

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Performance of a magnetically stabilized bed reactor with immobilized yeast cells

Cited by 54 publications

References 17 publications

Influence of static magnetic fields on S. cerevisae biomass growth

Influence of static magnetic fields on S. cerevisae biomass growth

Effect of Magnetic Field Energy on Growth of Aspergillus flavus and Aflatoxins production

Influência de campo magnético na fermentação alcoólica descontínua

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