[Influence of oxygen saturation of Saccharomyces cerevisiae suspension in a magnetic field on yeast activity].

The suspension of baker's yeast Saccharomyces cerevisiae, race 14, was exposed to a magnetic field, oxygen saturation, and oxygen saturation in the magnetic field. It was found that saturation of the yeast suspension passed at a rate of 1--3 m/min through a magnetic field of 3.10(5)--4.10(5) A/m with molecular oxygen at a pressure of 0.1 MPa to reach a concentration of 16--20 mg/l resulted increases of the yeast rising force, gas formation, 1.5--2.0-fold fermentation rate, 3.7-fold maltase activity, and 3-fold dough viscosity as compared to the control.