Lf magnetic field effects on microbial species involved in fermentation of cereals for bioethanol production

Abstract

This study shows the efficacy of electromagnetic radiation on microbes during fermentation and storage of grains for the possibility of improving the life span of cereals meant for bioprocessing, consumption and food security. Low frequency Lf magnetic radiation tested at 1000mG and 5000mG also enhances the antimicrobial susceptibility pattern of some resistance strains on exposure to radiation. The magnetic radiation also enhances the antimicrobial susceptibility pattern of some resistance strains on exposure to radiation. Most of the organisms are susceptible particularly to imipenem (IPM), followed by vancomycin (VA) and piperacillin (PRL). But other antibiotics tested are less effective. The exposure of the isolates to lf magnetic field of 1000mG and 5000mG show a decrease in microbial growth rate whereby isolate MD1 that had 29x10-3 cfu/ml in 15 minutes exposure reduced to 9x103 cfu/ml after one hour of exposure. Similarly, MD1 that had 27x103 cfu/ml in 15 minutes exposure reduced to 6x103 cfu/ml after one (1) hour of exposure. Similar pattern of radiation effect and growth rate were recorded for other isolate exposed in this way. The result obtained in this study shows that resistant organisms could be susceptible to antibiotics by exposure to magnetic radiation which could be a solution to antimicrobial resistant strains that may cause food spoilage. This can also be helpful in storage facilities to improve shelve life of food.