Microwave field energy as baker's yeast metabolism regulator

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.