Magnetic Field effects on Saccharomyces cerevisiae for fermentation in bioethanol production

In this study, two sets of experiments were conducted in order to investigate the impact of static magnetic fields on the growth and ethanol production of Saccharomyces cerevisiae. The first experiment ran for 25 hours with a 2% dextrose loading rate, while the second ran for 30 hours with a 6% dextrose loading rate. The magnetic fields used were homogeneous and non-homogeneous, with strengths of 100 mT and 200 mT, respectively. The results showed that the homogenous magnetic field had no significant effect on cell growth, whilst the non-homogeneous field yielded an increase of approximately 8% in peak ethanol concentration compared to the control.