Fermentation performance of Mg-preconditioned brewing yeast

Garry Smith, Graeme M. Walker

    Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

    Abstract

    The influence of metal ions in relation to modern day brewing practices has been widely discussed of late, and in particular it has been shown that elevating levels of Mg2+ ions in fermentation media stimulates ethanol production and improves stress resistance in industrial strains of Saccharomyces cerevisiae. 'Preconditioning' of brewing yeasts at the propagation stage by elevating levels of intracellular Mg is shown here to enhance subsequent fermentation performance of yeast.
    Original languageEnglish
    Title of host publicationBrewing yeast fermentation performance
    EditorsKatherine Smart
    Place of PublicationOxford
    PublisherBlackwell Science
    Chapter11
    Pages92-95
    Number of pages4
    Edition1st
    ISBN (Print)9780632054510
    Publication statusPublished - 2000

    Fingerprint

    fermentation
    yeast
    saccharomyces
    preconditioning
    metal ions
    ethyl alcohol
    propagation
    ions

    Cite this

    Smith, G., & Walker, G. M. (2000). Fermentation performance of Mg-preconditioned brewing yeast. In K. Smart (Ed.), Brewing yeast fermentation performance (1st ed., pp. 92-95). Oxford: Blackwell Science.
    Smith, Garry ; Walker, Graeme M. / Fermentation performance of Mg-preconditioned brewing yeast. Brewing yeast fermentation performance. editor / Katherine Smart. 1st. ed. Oxford : Blackwell Science, 2000. pp. 92-95
    @inbook{c8d42815de104454961c77505d1fb6d0,
    title = "Fermentation performance of Mg-preconditioned brewing yeast",
    abstract = "The influence of metal ions in relation to modern day brewing practices has been widely discussed of late, and in particular it has been shown that elevating levels of Mg2+ ions in fermentation media stimulates ethanol production and improves stress resistance in industrial strains of Saccharomyces cerevisiae. 'Preconditioning' of brewing yeasts at the propagation stage by elevating levels of intracellular Mg is shown here to enhance subsequent fermentation performance of yeast.",
    author = "Garry Smith and Walker, {Graeme M.}",
    year = "2000",
    language = "English",
    isbn = "9780632054510",
    pages = "92--95",
    editor = "Katherine Smart",
    booktitle = "Brewing yeast fermentation performance",
    publisher = "Blackwell Science",
    address = "United Kingdom",
    edition = "1st",

    }

    Smith, G & Walker, GM 2000, Fermentation performance of Mg-preconditioned brewing yeast. in K Smart (ed.), Brewing yeast fermentation performance. 1st edn, Blackwell Science, Oxford, pp. 92-95.

    Fermentation performance of Mg-preconditioned brewing yeast. / Smith, Garry; Walker, Graeme M.

    Brewing yeast fermentation performance. ed. / Katherine Smart. 1st. ed. Oxford : Blackwell Science, 2000. p. 92-95.

    Research output: Chapter in Book/Report/Conference proceedingChapter (peer-reviewed)

    TY - CHAP

    T1 - Fermentation performance of Mg-preconditioned brewing yeast

    AU - Smith, Garry

    AU - Walker, Graeme M.

    PY - 2000

    Y1 - 2000

    N2 - The influence of metal ions in relation to modern day brewing practices has been widely discussed of late, and in particular it has been shown that elevating levels of Mg2+ ions in fermentation media stimulates ethanol production and improves stress resistance in industrial strains of Saccharomyces cerevisiae. 'Preconditioning' of brewing yeasts at the propagation stage by elevating levels of intracellular Mg is shown here to enhance subsequent fermentation performance of yeast.

    AB - The influence of metal ions in relation to modern day brewing practices has been widely discussed of late, and in particular it has been shown that elevating levels of Mg2+ ions in fermentation media stimulates ethanol production and improves stress resistance in industrial strains of Saccharomyces cerevisiae. 'Preconditioning' of brewing yeasts at the propagation stage by elevating levels of intracellular Mg is shown here to enhance subsequent fermentation performance of yeast.

    M3 - Chapter (peer-reviewed)

    SN - 9780632054510

    SP - 92

    EP - 95

    BT - Brewing yeast fermentation performance

    A2 - Smart, Katherine

    PB - Blackwell Science

    CY - Oxford

    ER -

    Smith G, Walker GM. Fermentation performance of Mg-preconditioned brewing yeast. In Smart K, editor, Brewing yeast fermentation performance. 1st ed. Oxford: Blackwell Science. 2000. p. 92-95