Microwave field energy as baker´s yeast metabolism regulator

Author

Morozov, G.A. ; Krynitskiy, P.P.

Author_Institution

Kazan Nat. Res. Tech. Univ., Kazan, Russia

fYear

2015

fDate

21-24 April 2015

Firstpage

1

Lastpage

3

Abstract

The influence of EMI EHF on physiological, morphological and technological characteristics of the bakery yeast growth in a wide frequency range has been investigated. Frequencies, significantly activating the yeast physiology, are defined. It is shown that impact effects persist during at least 250 generations. Changes in physiological activity, due to the radiation, are in good agreement with experimental data on enzymatic activity transformation of the key enzymes of yeast metabolism (β-fructofuranosidase, hexokinase, fumaratehydrotase). The action of EMI EHF on Saccharomyces cerevisiae yeast growth in the presence of azole and polyene groups of antibiotics, influencing on the formation of cytoplasmic membrane and yeast cell wall, has been studied too.

Keywords

antibacterial activity; enzymes; microwave materials processing; physiology; radiation effects; β-fructofuranosidase; Baker yeast metabolism regulator; EMI EHF; Saccharomyces cerevisiae yeast growth; antibiotics; azole; bakery yeast growth; cytoplasmic membrane formation; enzymatic activity transformation; enzymes; fumaratehydrotase; hexokinase; impact effects; microwave field energy; morphological characteristics; physiological activity; physiological characteristics; polyene groups; radiation; technological characteristics; yeast cell wall; yeast physiology; Biochemistry; Biomass; Biomembranes; Electromagnetic interference; Microwave antennas; Physiology; Substrates; Baker´s yeast; EMI EHF; cell membrane; metabolism; physiological activity; radiation;

fLanguage

English

Publisher

ieee

Conference_Titel

Antenna Theory and Techniques (ICATT), 2015 International Conference on

Conference_Location

Kharkiv

Print_ISBN

978-1-4799-8556-2

Type

conf

DOI

10.1109/ICATT.2015.7136888

Filename

7136888