Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae

Graeme M. Walker, A. Ian Maynard

Research output: Contribution to journalArticle

  • 23 Citations

Abstract

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.
Original languageEnglish
Pages (from-to)1-3
Number of pages3
JournalJournal of Industrial Microbiology and Biotechnology
Volume18
Issue number1
DOIs
StatePublished - Jan 1997

Fingerprint

Magnesium
Saccharomyces cerevisiae
Ions
Ethanol
Yeasts
Fermentation
Seeds
Alcohols
Carbohydrates
Glucose

Cite this

Walker, Graeme M.; Maynard, A. Ian / Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae.

In: Journal of Industrial Microbiology and Biotechnology, Vol. 18, No. 1, 01.1997, p. 1-3.

Research output: Contribution to journalArticle

@article{f4afe43282124660886a97b376ec6451,
title = "Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae",
abstract = "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.",
author = "Walker, {Graeme M.} and Maynard, {A. Ian}",
year = "1997",
month = "1",
doi = "10.1038/sj.jim.2900356",
volume = "18",
pages = "1--3",
journal = "Journal of Industrial Microbiology and Biotechnology",
issn = "1367-5435",
publisher = "Springer Verlag",
number = "1",

}

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 journalArticle

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

T2 - Journal of Industrial Microbiology and Biotechnology

JF - Journal of Industrial Microbiology and Biotechnology

SN - 1367-5435

IS - 1

ER -