Figure 1. (a) Contour maps of homogeneous magnetic field strength (mT) for a permanent magnet placed at 0.5 cm (i) and 1.5 cm (ii) from flask surface, (b) Contour maps of
non-homogeneous magnetic field strength (mT) for permanent mag- nets placed at 0.5 cm (i) and 1.5 cm (ii) from flask surface.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857
Figure 2. Results of S. cerevisiae characterization ex- periments for inoculum concentrations from 102 to 107 CFU/mL: (a) cell growth data and growth models and (b) ethanol
production.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857
Figure 3. Results of 2% dextrose loading magnetic fermentation experiments: (a) cell growth data and growth models and (b) ethanol production.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857
Figure 4. Results of 6% dextrose loading magnetic fer- mentation experiments: (a) cell growth data and growth models and (b) ethanol production.
Deutmeyer, A. , Raman, R. , Murphy, P. and Pandey, S. (2011) Effect of magnetic field on the fermentation kinetics of Saccharomyces cerevisiae. Advances
in Bioscience and Biotechnology, 2, 207-213. doi: 10.4236/abb.2011.24031.
https://www.scirp.org/journal/paperinformation.aspx?paperid=6857