Abstract
The influence of electromagnetic radiation (EMR) of millimeter range on the technical and chemical indicators of molasses wort fermentation with irradiated seed yeast has been investigated in the technology of bioethanol production. The optimum irradiation parameters in the range of 53–55 GHz for the yeast culture Saccharomyces cerevisiae M-09 were experimentally determined. In the alcoholic mash the accumulation of biomass, alcohol, and the amount of carbon dioxide emissions increased in comparison with the control. At the same time, the quantity of residual carbohydrates decreased. The effect of EMR action on the yeast culture was preserved for six generations but it gradually weakened. It can be explained by the adaptation of Saccharomyces cerevisiae to the influence of external factors.
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