Control yeast with the power of a magnetic field!
This is a technology that controls the growth and metabolism of yeast in a strong magnetic field environment. In addition to controlling ethanol production and improving flavor, it also suppresses the growth of contaminating yeasts, and its effectiveness has been confirmed with shochu and wine yeasts. We introduce the potential of a new fermentation process utilizing magnetic fields. (Point) - Controls the growth of yeast and microorganisms using the power of magnetic fields. - By controlling yeast growth with a magnetic field, it reduces impurities and off-flavors, enhancing quality. - Effective even with permanent magnets! It can be integrated into existing fermentation equipment and applied to various fermented foods. *For more details, please refer to the PDF materials or feel free to contact us.
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basic information
Application Technology 1: Suppressing the proliferation of contaminating yeast in wine, thereby preventing deterioration in wine quality (acidity, off-flavors) and sediment formation. - Fermentation is possible while mitigating the effects of contaminating yeast in a magnetic field environment. (Expected Effects) ⇒ Reducing additives (sulfites) and enhancing flavor. ⇒ Improving cost-effectiveness through increased productivity. Application Technology 2: Enhancing flavor through changes in secondary metabolites induced by a magnetic field. - Flavor and aroma are improved with permanent magnets (shochu yeast, wine yeast). (Expected Effects) ⇒ Improving taste and aroma in shochu production. *For more details, please refer to the PDF document or feel free to contact us.
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Applications/Examples of results
It is expected to be applicable in the production of alcoholic beverages and fermented foods such as miso and soy sauce. "Suppressing the proliferation" of microorganisms that cause the deterioration of fermented foods. In the production process of alcoholic beverages and fermented foods, "improving taste and aroma by applying a magnetic field." *For more details, please refer to the PDF document or feel free to contact us.
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Download All Catalogs![Technical Introduction Document: Selectively Controlling Yeast! Innovative Fermentation Technology Using Magnetic Field [Kagoshima University]](https://image.mono.ipros.com/public/catalog/image/2072003/IPROS15808325604868494847.jpeg?w=120&h=170)
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Since our establishment, we have been supporting the commercialization of various companies. We have extensive experience and achievements in commercializing technologies developed at universities and launching new businesses utilizing subsidies. We will introduce researchers and technology seeds suitable for your company's products, technology development, and research. Please feel free to contact us.
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