Magnesium ions play a key role in governing carbohydrate metabolism in fission and budding yeasts. If magnesium ions are limited during aerobic growth of Schizosaccharomyces pombe. either in batch or continuous culture, cells switch from a predominantly fermentative mode of sugar catabolism to a predominantly respiratory one. In anaerobic cultures of Saccharomyces cerevisiae. magnesium availability appears to influence attenuation rates and the final yields of yeast biomass. Further studies have revealed that industrial growth media such as molasses may be deficient in 'available' magnesium for optimum ethanol productivity.
|Title of host publication||Proceedings of the Third Aviemore Conference on Malting, Brewing and Distilling|
|Place of Publication||London|
|Publisher||Institute of Brewing|
|Number of pages||4|
|Publication status||Published - 1990|
|Event||Third Aviemore Conference on Malting, Brewing and Distilling - Aviemore Centre, Aviemore, United Kingdom|
Duration: 20 May 1990 → 24 May 1990
|Conference||Third Aviemore Conference on Malting, Brewing and Distilling|
|Period||20/05/90 → 24/05/90|
Walker, G. M., Maynard, A. I., & Johns, C. G. W. (1990). The importance of magnesium ions in yeast fermentations. In Proceedings of the Third Aviemore Conference on Malting, Brewing and Distilling (pp. 417-420). Institute of Brewing.