The importance of magnesium ions in yeast fermentations

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

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 proceeding › Conference 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 language	English
Title of host publication	Proceedings of the Third Aviemore Conference on Malting, Brewing and Distilling
Place of Publication	London
Publisher	Institute of Brewing
Pages	417-420
Number of pages	4
ISBN (Print)	0900489081
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

Conference	Third Aviemore Conference on Malting, Brewing and Distilling
Country/Territory	United Kingdom
City	Aviemore
Period	20/05/90 → 24/05/90

Cite this

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title = "The importance of magnesium ions in yeast fermentations",

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. ",

author = "Walker, \{Graeme M.\} and Maynard, \{A. I.\} and Johns, \{C G. W.\}",

year = "1990",

language = "English",

isbn = "0900489081",

pages = "417--420",

booktitle = "Proceedings of the Third Aviemore Conference on Malting, Brewing and Distilling",

publisher = "Institute of Brewing",

note = "Third Aviemore Conference on Malting, Brewing and Distilling ; Conference date: 20-05-1990 Through 24-05-1990",

}

TY - GEN

T1 - The importance of magnesium ions in yeast fermentations

AU - Walker, Graeme M.

AU - Maynard, A. I.

AU - Johns, C G. W.

PY - 1990

Y1 - 1990

N2 - 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.

AB - 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.

M3 - Conference contribution

SN - 0900489081

SP - 417

EP - 420

BT - Proceedings of the Third Aviemore Conference on Malting, Brewing and Distilling

PB - Institute of Brewing

CY - London

T2 - Third Aviemore Conference on Malting, Brewing and Distilling

Y2 - 20 May 1990 through 24 May 1990

ER -

The importance of magnesium ions in yeast fermentations

Abstract

Conference

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