Biotech Updates

Magnetic Field Application Improves Ethanol Fermentation from Sugar Cane Molasses

September 28, 2007
http://pubs.acs.org/cgi-bin/sample.cgi/bipret/asap/pdf/bp070078k.pdf http://www.eurekalert.org/pub_releases/-09/acs-acs090407.php 

Scientists from the School of Food Engineering, State University of Campinas, Brazil have found a way to improve ethanol fermentation from sugar can molasses, by the application of “extremely low frequency” (ELF) magnetic fields. The fermenting microorganism is the yeast Saccharomyces cerevisiae, and the bioreactor system a “recycle loop”-stirred-tank-fermenter.

In the “recycle loop” bioreactor, the actively fermenting culture broth is continuously pumped out of the tank, then passed through a magnetic field (generated by an arrangement of magnets), and then returned back to the bioreactor. This application of ELF magnetic field results in an increase in the rate of ethanol production. Under the best operating conditions (recycle velocity of 0.9-1.2 meters/second and a magnetic field treatment of 20 milli-teslas plus solenoid), the volumetric ethanol productivity is increased by 17%.

Changes in membrane permeability and a redox system in the presence of an electromagnetic field are postulated to be the reasons for the positive effect on ethanol production. The magnetic treatment could shorten the ethanol fermentation time by about 2 hours, and can be “easily implemented on an industrial scale”. The details of their findings are published in the ACS (American Chemical Society) Publication, Biotechnology Progress (URL above).

Related information on magnetic fields and “tesla” units: http://en.wikipedia.org/wiki/Magnetic_field
http://en.wikipedia.org/wiki/Tesla_%28unit%29