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 language | English |
|---|---|
| Title of host publication | Brewing yeast fermentation performance |
| Editors | Katherine Smart |
| Place of Publication | Oxford |
| Publisher | Blackwell Science |
| Chapter | 11 |
| Pages | 92-95 |
| Number of pages | 4 |
| Edition | 1st |
| ISBN (Print) | 9780632054510 |
| Publication status | Published - 2000 |