Microwave field energy as baker's yeast metabolism regulator
DOI:
https://doi.org/10.1109/ICATT.2015.7136888Ключевые слова:
EMI EHF, Baker's yeast, radiation, metabolism, cell membrane, physiological activityАннотация
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.Библиографические ссылки
POLYGALINA, G.V. Determination of Enzyme Activity. Directory. Moscow: DeliPrint, 2003.
TAMBIEV, A.X. Millimeter Waves and Foto-Synthetic Organisms. Moscow: Radio Engineering, 2003.
ORDYNSKAYA, T.A. Wave Therapy. Moscow: EKSMO, 2008.
BETSKII, O.V. Millimeter waves and living systems. Moscow: Science-Press, 2004.
TARCHEVSKII, I.A. Signaling Systems of Plant Cells as a Result of Stress. Moscow: Nauka, 2002.
Опубликован
2015-04-25
Выпуск
Раздел
Microwave technologies application
