| dc.description.abstract | The Extremely Low Frequency (ELF) magnetic field, which is a component of a
non-ionizing radiation, at low intensity has been shown to increase cell proliferation. This fact
is expected to lead to a technological breakthrough in S. thermophilus, L. lactis, and L.
acidhopilus bacteria activation which is needed in the production process of cream cheese. The
main issue considered here in the production process of cream cheese is the growth of bacteria
which often cannot be optimal, causing it to taste bad. This study is an initial step to determine
the effective dose of exposure to ELF magnetic fields on the S. thermophilus, L. lactis, and L.
acidhopilus bacteria growth. This research used the exposure of ELF magnetic field with
intensity of 100 µT and 300 µT to those three types of bacteria with exposure durations of 5,
15, 25, 35, and 45 minutes. Measurements of the amount of bacteria were performed 1 hour, 2
hours, and 16 hours after exposure to ELF magnetic field. The results of this study indicated
that the growth of three types of bacteria exposed to ELF magnetic field with an intensity of
100 µT was significantly faster than the control one, but the other one which were exposed to
300 µT ELF magnetic field was not different from the control one. The analysis results
provided evidence that the rate of optimal growth occurred in three types of bacteria after being
exposed to 100 µT ELF magnetic fields for 5 minutes. Therefore, it could be concluded that
exposure to ELF magnetic field with an intensity of 100 µT for 5 minutes is an effective dose
for the activation of S. thermophilus, L. lactis, and L. acidhopilus bacteria growth. | en_US |
