Magnesium as a stress-protectant for industrial strains of saccharomyces cerevisiae

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Abstract

During brewery fermentations, individual yeast cells may be confronted with a variety of environmental stresses that impair yeast growth and fermentative metabolism. An understanding of the stress physiology of industrial yeasts is therefore important in order to counteract deleterious effects of stress on fermentation and, ultimately, product quality. The present study describes the influence of magnesium ions in preventing cell death caused by temperature shock and ethanol toxicity in Saccharomyces cerevisiae yeast strains employed in brewing, distilling, and wine fermentations. Results obtained show that, by increasing the extracellular availability of magnesium ions, physiological protection may be conferred on temperature- and ethanol-stressed yeast cells with respect to culture viability and growth. This practical approach is envisaged to offer benefits to alcoholic fermentation processes in terms of enhancing the viability of the yeasts employed. It is proposed that magnesium prevents stress-induced damage to yeast cells by protecting the structural and functional integrity of the plasma membrane.
Original languageEnglish
Pages (from-to)109-113
Number of pages5
JournalJournal of the American Society of Brewing Chemists
Volume56
Issue number3
DOIs
Publication statusPublished - 1998

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Magnesium
Saccharomyces cerevisiae
magnesium
Yeasts
yeasts
Fermentation
fermentation
Ethanol
ethanol
viability
Ions
ions
brewing industry
Temperature
alcoholic fermentation
brewing
cells
Wine
Growth
product quality

Cite this

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title = "Magnesium as a stress-protectant for industrial strains of saccharomyces cerevisiae",
abstract = "During brewery fermentations, individual yeast cells may be confronted with a variety of environmental stresses that impair yeast growth and fermentative metabolism. An understanding of the stress physiology of industrial yeasts is therefore important in order to counteract deleterious effects of stress on fermentation and, ultimately, product quality. The present study describes the influence of magnesium ions in preventing cell death caused by temperature shock and ethanol toxicity in Saccharomyces cerevisiae yeast strains employed in brewing, distilling, and wine fermentations. Results obtained show that, by increasing the extracellular availability of magnesium ions, physiological protection may be conferred on temperature- and ethanol-stressed yeast cells with respect to culture viability and growth. This practical approach is envisaged to offer benefits to alcoholic fermentation processes in terms of enhancing the viability of the yeasts employed. It is proposed that magnesium prevents stress-induced damage to yeast cells by protecting the structural and functional integrity of the plasma membrane.",
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T1 - Magnesium as a stress-protectant for industrial strains of saccharomyces cerevisiae

AU - Walker, Graeme M.

PY - 1998

Y1 - 1998

N2 - During brewery fermentations, individual yeast cells may be confronted with a variety of environmental stresses that impair yeast growth and fermentative metabolism. An understanding of the stress physiology of industrial yeasts is therefore important in order to counteract deleterious effects of stress on fermentation and, ultimately, product quality. The present study describes the influence of magnesium ions in preventing cell death caused by temperature shock and ethanol toxicity in Saccharomyces cerevisiae yeast strains employed in brewing, distilling, and wine fermentations. Results obtained show that, by increasing the extracellular availability of magnesium ions, physiological protection may be conferred on temperature- and ethanol-stressed yeast cells with respect to culture viability and growth. This practical approach is envisaged to offer benefits to alcoholic fermentation processes in terms of enhancing the viability of the yeasts employed. It is proposed that magnesium prevents stress-induced damage to yeast cells by protecting the structural and functional integrity of the plasma membrane.

AB - During brewery fermentations, individual yeast cells may be confronted with a variety of environmental stresses that impair yeast growth and fermentative metabolism. An understanding of the stress physiology of industrial yeasts is therefore important in order to counteract deleterious effects of stress on fermentation and, ultimately, product quality. The present study describes the influence of magnesium ions in preventing cell death caused by temperature shock and ethanol toxicity in Saccharomyces cerevisiae yeast strains employed in brewing, distilling, and wine fermentations. Results obtained show that, by increasing the extracellular availability of magnesium ions, physiological protection may be conferred on temperature- and ethanol-stressed yeast cells with respect to culture viability and growth. This practical approach is envisaged to offer benefits to alcoholic fermentation processes in terms of enhancing the viability of the yeasts employed. It is proposed that magnesium prevents stress-induced damage to yeast cells by protecting the structural and functional integrity of the plasma membrane.

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DO - 10.1094/ASBCJ-56-0109

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JO - Journal of the American Society of Brewing Chemists

JF - Journal of the American Society of Brewing Chemists

SN - 0361-0470

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