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Research Article | DOI: https://doi.org/BRCA-25-RA-27

Device For the Magnetic Treatment of Acidolactic Bacteria: Design and Simulation

Leonardo Mesa Torres 1*, Alejandro Alberto Bordelois Cayamo 2, Yarindra Mesa Mariño 1, Yamilia Ramirez Salinas 3

1 Centro Nacional de Electromagnetismo Aplicado. Universidad de Oriente. Sede Julio Antonio Mella. Avenida de las Américas   s/n, Santiago de Cuba, Cuba. Código Postal: 90400. GP 4078,

2 Centro Biofísica Médica. Universidad de Oriente. Sede Antonio Maceo. Ave. Patricio Lumumba. s/n. Altos de Quintero Santiago de Cuba.

3 Hospital Clínico Quirúrgico, Dpto. Microbiología. Santiago de Cuba, Cuba. Carretera del Caney. s/n.Santiago de Cuba

*Corresponding Author: Leonardo Mesa Torres, National Center of Applied Electromagnetism, University of Oriente, Apartado Postal 4078, Zip Code 90400, Cuba.

Citation: Leonardo Mesa Torres ; Alejandro Alberto Bordelois Cayamo; Yarindra Mesa Mariño; Yamilia Ramirez Salinas (2025). Device For the Magnetic Treatment of Acidolactic Bacteria: Design and Simulation, J Biomedical Research and Clinical Advancements. 2(4) 27, DOI: BRCA-25-RA-27

Copyright: Leonardo Mesa Torres, et al © (2025). This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Received: 09 July 2025 | Accepted: 18 July 2025 | Published: 28 July 2025

Keywords: magnetic treatment; bacterial cultures; yogurt

Abstract

At present, the magnetic treatment of microorganisms in the food industry is gaining more popularity. The magnetic (CM) and / or electromagnetic (CEM) field is being used as an emerging technology within non-thermal food processes that tends to stimulate or inhibit microbial growth depending on factors such as magnetic induction and exposure time to the magnetic field. The objective of this work lies in the design and construction of a magnetic device, which consists of a magnetic system, formed by permanent magnets of rectangular shape, which are distributed and confined in a non-ferromagnetic, annular structure; that contributes: to the growth of lactic acid bacteria (LAB), the pH, the acidity, the morphology of the cells, the symbiotic relationship with an increase in the cell concentration and viability of the yogurt culture to 96%, maintaining the parameters quality of the final product, implementing a new technology in the industrial production of yogurt.

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