Role of metal ions in brewing yeast fermentation performance

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

    Abstract

    The nature of concentration of metal ions in brewing liquor have long been recognised as important determinants of final beer flavour. In relation to brewing yeast and fermentation, most interest to date has focused on the roles of zinc and calcium ions in influencing wort attenuation and yeast flocculation, respectively. Until relatively recently, little attention has been paid to the role of magnesium ions in brewing yeast physiology and fermentation performance. Magnesium is absolutely essential for yeast growth and metabolism, and the bioavailability of this cation in malt wort is now recognised as being very important for efficient brewing fermentations. This paper reviews recent work which has revealed key roles for magnesium in dictating fermentative metabolism of brewing strains of Saccharomyces cerevisiae and in governing the response of brewing yeasts to environmental stress. Specifically, evidence is presented which indicates that brewer’s wort, and brewer’s yeast, may not be fully optimised with respect to magnesium status for efficient fermentative conversion of wort sugars to ethanol. Results also show that by elevating intra- and extracellular magnesium ion concentrations, physiological stress protection may be conferred on yeast cells exposed to temperature shock or ethanol toxicity. These and other findings discussed are deemed especially pertinent to high gravity brewing fermentation practices. It is hypothesised that magnesium acts at two levels when stimulating yeast fermentation performance: at the biochemical level to stimulate the activity of glycolytic enzymes; and at the biophysical level to maintain and protect the structural integrity of the yeast membrane.
    Original languageEnglish
    Title of host publicationBrewing yeast fermentation performance
    EditorsK. A. Smart
    PublisherWiley-Blackwell
    Chapter10
    Pages86-91
    Number of pages6
    Edition1st
    ISBN (Print)9780632054510
    Publication statusPublished - 19 Sep 2000

    Fingerprint

    Fermentation
    Yeasts
    Metals
    Ions
    Magnesium
    Saccharomyces cerevisiae
    Ethanol
    Hypergravity
    Flocculation
    Physiological Stress
    Biological Availability
    Cations
    Zinc
    Shock
    Calcium
    Temperature
    Membranes
    Enzymes
    Growth

    Cite this

    Walker, G. M. (2000). Role of metal ions in brewing yeast fermentation performance. In K. A. Smart (Ed.), Brewing yeast fermentation performance (1st ed., pp. 86-91). Wiley-Blackwell.
    Walker, Graeme M. / Role of metal ions in brewing yeast fermentation performance. Brewing yeast fermentation performance. editor / K. A. Smart. 1st. ed. Wiley-Blackwell, 2000. pp. 86-91
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    Walker, GM 2000, Role of metal ions in brewing yeast fermentation performance. in KA Smart (ed.), Brewing yeast fermentation performance. 1st edn, Wiley-Blackwell, pp. 86-91.

    Role of metal ions in brewing yeast fermentation performance. / Walker, Graeme M.

    Brewing yeast fermentation performance. ed. / K. A. Smart. 1st. ed. Wiley-Blackwell, 2000. p. 86-91.

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

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    Walker GM. Role of metal ions in brewing yeast fermentation performance. In Smart KA, editor, Brewing yeast fermentation performance. 1st ed. Wiley-Blackwell. 2000. p. 86-91