oscillate magnetic fields, static magnetic fields, magnetic resistance, and wine.
The aim of this work was to compare the inhibitory effect of the oscillate magnetic fields (OMF) and static (SMF) on the typical microbiota of a raw sugar wort. D D-optimal experimental design of three factors (time, density of the magnetic field and concentration of the wort) was carried out with 50 mL to evaluate the recount of total aerobic mesophilic (total count) and fungi and yeasts given in log cfu/mL. The inhibition didn't exceed the logarithmic unit with OMF (between 0.48 and 0.47 log cfu/mL) for the mesophilic and 4 logarithmic units (100% inhibition) with SMF for fungi and yeasts. Therefore, was conclude that the SMF had higher inhibitory effect that the CMO on the typical microbiota of raw sugar wort; this last one depends of the exposure time and not of their density. The reduction of the microorganisms in this medium showed in the descending order: yeasts, fungi and bacteria, highlight the magnetic resistance of a bacillus that was not identified.
Anaya-Villalpanda, M., Guzmán-Armenteros, T., & Cobo-Almaguer, H. (2017). Comparison of the inhibitory effect of the magnetic treatment on the microbiota of raw sugar wort. Chemical Technology, 37(2), 267-277. https://doi.org/10.1590/2224-6185.2017.2.%x