磁気と磁性体の清酒酵母におよぼす殺菌作用

概要

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The effect of magnetic flux and ferrite on the viability of Saccharomyces (S) cerevisiae Kyokai no. 7 was sutdied in detail. When 10^5 cells/ml yeast, cultivated in Wickerham's broth for 16 h, was incubated at 28℃ in 10ml saline containing 6 g of ferrite in the presence of 2000 gauss (G) magnetic flux density with vertical shaking (30 rpm, 15 cm up-and-down motion), the most effective inactivation was observed as compared with the results obtained in the same solution without ferrite in the absence of 2000 G. This effect appeared even at 4℃, while the same result was not obtained under irradiation of 4000 G alone, by the addition of 6 g ferrite alone, or in the case of 1000 G with less than 4 g of ferrite. When the mixture was centrifuged (1750×g, 15 min), the precipitate contained cell debris, disrupted cells, ghost cells, intracellular materials and intact cells, while the supernatant possessed a UV-absorbing spectrum. It was considered that the inactivation effect is a physical process due to the movement of the ferrite particles caused by the magnetic flux and shaking, rather than the direct biological effect of magnetic flux or ferrite.
社団法人日本生物工学会の論文
1992-05-25