AZTI, Food Research Division. Parque Tecnologico de Bizkaia. Astondo Bidea, Edificio Derio (Bizkaia), Spain.
Cryo Letters. 2020 Jan-Feb;41(1):44-49.
Oscillating magnetic field (OMF) assisted freezing has been proposed for improving the frozen preservation of biological materials. However, contradictory results have been reported on foods, tissues and cells, and so doubts exist in its actual benefit.
To study the effect of OMF-assisted freezing on the viability of fermentation starter Lactobacillus plantarum.
L. plantarum bacteria were frozen in a batch air blast freezer (-20ºC, 5 m s) by OMF-assisted freezing (0.57 mT). Bacterial viability was examined after 60 days of frozen storage and 5 freeze-thaw cycles.
OMF showed no statistically significant effects (P > 0.05) in key freezing curve characteristics, refuting Cell Alive System (CAS) technology claims. OMF-assisted freezing did not improve bacterial preservation.
There was no effect of the application of the maximum OMF (0.57 mT) on cell viability independently of the frozen storage time (up to 60 days) and freeze-thaw repetitions (up to 5 cycles).
振荡磁场（OMF）辅助冷冻已被提议用于改善生物材料的冷冻保存。然而，在食品、组织和细胞方面的研究结果却相互矛盾，因此其实际益处存在疑问。
研究 OMF 辅助冷冻对发酵剂植物乳杆菌活力的影响。
通过 OMF 辅助冷冻（0.57 mT），使用批量空气喷射冷冻机（-20°C，5 m s）冷冻植物乳杆菌细菌。在冷冻储存 60 天后和 5 次冻融循环后检查细菌活力。
OMF 在关键冷冻曲线特征方面没有显示出统计学上的显著影响（P > 0.05），反驳了细胞存活系统（CAS）技术的说法。OMF 辅助冷冻并没有改善细菌的保存。
应用最大 OMF（0.57 mT）对细胞活力没有影响，而与冷冻储存时间（长达 60 天）和冻融循环次数（多达 5 次）无关。
