DESTRUCTION OF YEAST UNDER CONDITIONS OF SIMULTANEOUS ACTION OF CAVITATION AND ARGON

Abstract

The aim of the study was to investigate the cavitation effect and inert gas on the viability of yeast in the water and to determine the gas effectiveness during cavitation treatment of the water system. Experimental data on the simultaneous action of argon bubbled at a rate of 0.2 cm3/s through an aqueous medium (volume 75 cm3) and ultrasonic cavitation (frequency 22 kHz, power 35 W) on the yeast Saccharomyces cerevisiae during the two-hour process are presented. The number of microorganisms per unit volume of test water was determined by the total number of colonies on the nutrient medium on Petri dishes. An active decrease in the number of cells at the beginning of the process (61.84 % after 30 min) with the initial microbiological contamination of water 2.07 × 104 CFU/cm3 with the achievement of the proportion of dead cells > 98 % after water treatment for 1 hour. The obtained results indicate intensive cavitation purification of water from the investigated microorganisms during argon bubbling.