Exploring Blue Laser Applications in Saccharomyces cerevisiae for Food Safety and Innovation

The application of blue laser irradiation at 405 nm has attracted significant attention for its potential in microbial control for food safety and food processing. This study investigates the effects of low-level laser irradiation (LLLI) on Saccharomyces cerevisiae, a key microorganism of industrial food fermentation. Using 100 mW and 300 mW power outputs, the impact of varying laser exposure times (10–40 min) on the yeast cells was assessed through growth kinetics, cell viability assays, protein analysis, and morphological studies. Results revealed that 100 mW irradiation did not significantly affect cell viability or growth, aligning with the principles of the Arndt-Schultz law. Conversely, 300 mW irradiation induced a bio-inhibition response, with cell viability dropping to 65% after 40 min. SDS-PAGE analysis indicated significant alterations in protein profiles, including lighter bands at higher molecular weights, suggesting protein aggregation or degradation due to reactive oxygen species (ROS) production. Morphological analysis highlighted disrupted cell cycle progression and reduced cell size under 300 mW irradiation, particularly affecting the S and G2 phases. These findings demonstrate the potential of blue laser irradiation as a non-invasive tool strategy for microbial control in food safety optimization.