Abstract: Some food’s spoilage was related to the growth of yeasts, but the yeasts could be affected by the static magnetic field (SMF). So the SMF would be useful to control the yeast’s hazard in food industry. So far the use of SMF was limited as the systemic researches effects of SMF on yeasts were rather scarce. In this paper, the effects of magnetic induction and treatment time on yeasts, the survival probability of yeasts under SMF were studied for investigating the regularity of action. These studies would lay the basis of SMF application in food industry on theory and practice.

Key words: magnetic treatment, survival probability of yeasts, potential application in food industry