Metals in yeast fermentation processes

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    Abstract

    This chapter reviews the mineral nutrition of yeasts employed in fermentation processes, with a particular focus on the roles of magnesium, calcium, and zinc in the physiology of industrial strains of the yeast Saccharomyces cerevisiae. In yeast cell physiology, these roles are multifarious and can affect significantly the progress and efficiency of industrial fermentations. The chapter discusses some of the salient points for the cell physiology of S. cerevisiae: metal ion “bioavailability” in fermentation media is more important than total levels of metals; high calcium levels are detrimental; metal-preconditioned yeasts may improve fermentative metabolism; stress affects metal ion homeostasis and some metals can counteract physiological stress. It is evident that many metals strongly influence yeast fermentation performance, and more careful attention should be paid to minerals in fermentation feedstocks than has hitherto been the case. Also, by physiologically adapting starter yeast cultures, benefits may accrue in terms of improved fermentations.
    Original languageEnglish
    Title of host publicationAdvances in applied microbiology
    EditorsAllen Laskin, Joan Bennett, Geoffrey Gadd
    PublisherAcademic Press Inc.
    Pages197-229
    Number of pages33
    Volume54
    ISBN (Electronic)9780080490205
    ISBN (Print)9780120026562
    DOIs
    Publication statusPublished - 2 Aug 2004

    Publication series

    NameAdvances in Applied Microbiology
    PublisherAcademic Press Inc.
    ISSN (Print)0065-2164

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