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Nonionizing Electromagnetic Field: A Promising Alternative for Growing Control Yeast
Byron Riffo1, Consuelo Henríquez1, Renato Chávez2
1Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Alameda 3363, Santiago 9170022, Chile.
Journal of Fungi (Basel, Switzerland)
|April 30, 2021
Summary
Electromagnetic fields (EMF) effectively reduce Saccharomyces cerevisiae yeast viability. This study shows EMF disrupts yeast cell membranes, offering a novel food preservation method.
Area of Science:
- Food Science
- Microbiology
- Biophysics
Background:
- Fungi, particularly yeasts, are common food spoilage microorganisms.
- Current technologies aim to control yeast growth and extend product shelf life.
- Electromagnetic fields (EMF) show potential for microbial control, but yeast mechanisms are understudied.
Purpose of the Study:
- To investigate the impact of EMF on Saccharomyces cerevisiae growth.
- To explore the underlying mechanisms of EMF's effect on yeast.
Main Methods:
- Exposure of Saccharomyces cerevisiae to EMF across 1 to 5.9 GHz bands.
- Viability assessment of yeast populations.
- Transmission electron microscopy to examine cellular changes.
Main Results:
- All tested EMF frequencies significantly reduced yeast viability.
- Yeast cell membrane integrity was compromised by EMF exposure.
- Antenna-sample distance was identified as a critical factor for yeast growth control.
Conclusions:
- EMF demonstrates efficacy in reducing Saccharomyces cerevisiae viability.
- EMF-induced cell membrane damage is a key mechanism of action.
- EMF presents a promising technology for controlling yeast growth in food preservation.
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