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KMID : 1134820210500030301
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Journal of the Korean Society of Food Science and Nutrition
2021 Volume.50 No. 3 p.301 ~ p.306
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Effect of Light-Emitting Diode (LED) Wavelengths on Growth of Saccharomyces cerevisiae
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Xu Xiaotong
Lee Ji-Eun
Jeong So-Mi
Kang Woo-Sin
Ryu Si-Hyeong
Kim Han-Ho
Kim Su-Ryong
Lee Ga-Hye
Ahn Dong-Hyun
Lee Ji-Eun
Jeong So-Mi
Kang Woo-Sin
Ryu Si-Hyeong
Kim Han-Ho
Kim Su-Ryong
Lee Ga-Hye
Ahn Dong-Hyun
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Abstract
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Light-emitting diodes (LEDs) are divided into ultraviolet LEDs (UV-LEDs), visible LEDs (Vis-LEDs), and infrared LEDs (IR-LEDs). LEDs of different wavelengths have different functions. This study examined the effects of different wavelengths on the growth of Saccharomyces cerevisiae. S. cerevisiae cells were incubated for 48 h at 30°C. Subsequently, S. cerevisiae suspensions were diluted to 1×103∼1×104 CFU/mL and 1×107 CFU/mL. The S. cerevisiae suspensions were then exposed to UV-LED (270 nm and 365 nm), Vis-LED (465∼475 nm and 620∼630 nm), and IR-LED (850 nm and 5,000∼7,000 nm), with a lamp-to-suspension distance of 4.5 cm. The microorganisms were irradiated by 270 nm UV-LED for 10 and 30 min and 365 nm UV-LED, Vis-LED, and IR-LED for 60 and 180 min, respectively. Among the LEDs used, the 465∼475 nm Vis-LED had the strongest inhibitory ability on S. cerevisiae. In contrast, the 620∼630 nm Vis-LED and infrared LED showed either low antibacterial activity or even no bacteriostatic ability.
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KEYWORD
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light-emitting diode (LED), Saccharomyces cerevisiae, inhibitory ability, different wavelengths
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