The importance of magnesium ions in yeast fermentations

Graeme M. Walker, A. I. Maynard, C G. W. Johns

    Research output: Chapter in Book/Report/Conference proceedingConference contribution

    Abstract

    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.

    Original languageEnglish
    Title of host publicationProceedings of the Third Aviemore Conference on Malting, Brewing and Distilling
    Place of PublicationLondon
    PublisherInstitute of Brewing
    Pages417-420
    Number of pages4
    ISBN (Print)0900489081
    Publication statusPublished - 1990
    EventThird Aviemore Conference on Malting, Brewing and Distilling - Aviemore Centre, Aviemore, United Kingdom
    Duration: 20 May 199024 May 1990

    Conference

    ConferenceThird Aviemore Conference on Malting, Brewing and Distilling
    CountryUnited Kingdom
    CityAviemore
    Period20/05/9024/05/90

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  • Cite this

    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.