Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 1-3 |
| Number of pages | 3 |
| Journal | Journal of Industrial Microbiology and Biotechnology |
| Volume | 18 |
| Issue number | 1 |
| DOIs | |
| Publication status | Published - Jan 1997 |
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Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae. / Walker, Graeme M.; Maynard, A. Ian.
In: Journal of Industrial Microbiology and Biotechnology, Vol. 18, No. 1, 01.1997, p. 1-3.Research output: Contribution to journal › Article
TY - JOUR
T1 - Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae
AU - Walker, Graeme M.
AU - Maynard, A. Ian
PY - 1997/1
Y1 - 1997/1
N2 - When cells of Saccharomyces cerevisiae were grown aerobically under glucose-repressed conditions, ethanol production displayed a hyperbolic relationship over a limited range of magnesium concentrations up to around 0.5 mM. A similar relationship existed between available Mg2+ and ethanol yield, but over a narrower range of Mg2+ concentrations. Cellular demand for Mg2+ during fermentation was reflected in the accumulation patterns of Mg2+ by yeast cells from the growth medium. Entry of cells into the stationary growth phase and the time of maximum ethanol and minimum sugar concentration correlated with a period of maximum Mg2+ transport by yeast cells. The timing of Mg2+ transport fluxes by S. cerevisiae is potentially useful when conditioning yeast seed inocula prior to alcohol fermentations.
AB - When cells of Saccharomyces cerevisiae were grown aerobically under glucose-repressed conditions, ethanol production displayed a hyperbolic relationship over a limited range of magnesium concentrations up to around 0.5 mM. A similar relationship existed between available Mg2+ and ethanol yield, but over a narrower range of Mg2+ concentrations. Cellular demand for Mg2+ during fermentation was reflected in the accumulation patterns of Mg2+ by yeast cells from the growth medium. Entry of cells into the stationary growth phase and the time of maximum ethanol and minimum sugar concentration correlated with a period of maximum Mg2+ transport by yeast cells. The timing of Mg2+ transport fluxes by S. cerevisiae is potentially useful when conditioning yeast seed inocula prior to alcohol fermentations.
U2 - 10.1038/sj.jim.2900356
DO - 10.1038/sj.jim.2900356
M3 - Article
VL - 18
SP - 1
EP - 3
JO - Journal of Industrial Microbiology and Biotechnology
JF - Journal of Industrial Microbiology and Biotechnology
SN - 1367-5435
IS - 1
ER -