The role of magnesium and calcium in governing yeast agglomeration

Rosslyn M. Birch, Ann Dumont, Graeme M. Walker

Research output: Contribution to journalArticle

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Abstract

"Grit" formation by agglomerating cells of baker's yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast to evenly resuspend and has economic consequences for both yeast manufacturers and bakers. Several environmental factors are implicated in governing yeast agglomeration, but no significant differences between 'gritty' and 'non-gritty' yeast in terms of cell hydrophobicity or flocculence have been reported. In this study, analysis of cellular metal ions has revealed high levels of calcium in 'gritty' strains of Saccharomyces cerevisiae, which suggests that calcium ions may positively influence agglomeration. In contrast, it was found that cellular magnesium levels were higher in 'non-gritty' yeast. Furthermore, by increasing magnesium concentrations in molasses yeast growth media, a reduction in cellular calcium was observed and this concomitantly reduced the tendency of cells to agglomerate and form grit. Magnesium thus acted antagonistically against calcium-induced agglomeration, possibly by blocking calcium binding to yeast cell surface receptors. Results suggested that yeast agglomeration and metal ion bioavailability were inextricably linked and the findings are discussed in relation to possible measures of alleviating cellular agglomeration in the production of baker's yeast.
Original languageEnglish
Pages (from-to)191-205
Number of pages15
JournalFood Technology and Biotechnology
Volume40
Issue number3
StatePublished - Jun 2002

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Magnesium
Yeasts
Calcium
yeasts
Yeast
HLA Antigens
Amino Acid Oxidoreductases
Agglomeration
calcium
Saccharomyces cerevisiae
Ions
magnesium
cells
Metals
bakers yeast
metal ions
Kernicterus
Metal ions
Cells
Dried Yeast

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Birch, Rosslyn M.; Dumont, Ann; Walker, Graeme M. / The role of magnesium and calcium in governing yeast agglomeration.

In: Food Technology and Biotechnology, Vol. 40, No. 3, 06.2002, p. 191-205.

Research output: Contribution to journalArticle

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The role of magnesium and calcium in governing yeast agglomeration. / Birch, Rosslyn M.; Dumont, Ann; Walker, Graeme M.

In: Food Technology and Biotechnology, Vol. 40, No. 3, 06.2002, p. 191-205.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The role of magnesium and calcium in governing yeast agglomeration

AU - Birch,Rosslyn M.

AU - Dumont,Ann

AU - Walker,Graeme M.

PY - 2002/6

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N2 - "Grit" formation by agglomerating cells of baker's yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast to evenly resuspend and has economic consequences for both yeast manufacturers and bakers. Several environmental factors are implicated in governing yeast agglomeration, but no significant differences between 'gritty' and 'non-gritty' yeast in terms of cell hydrophobicity or flocculence have been reported. In this study, analysis of cellular metal ions has revealed high levels of calcium in 'gritty' strains of Saccharomyces cerevisiae, which suggests that calcium ions may positively influence agglomeration. In contrast, it was found that cellular magnesium levels were higher in 'non-gritty' yeast. Furthermore, by increasing magnesium concentrations in molasses yeast growth media, a reduction in cellular calcium was observed and this concomitantly reduced the tendency of cells to agglomerate and form grit. Magnesium thus acted antagonistically against calcium-induced agglomeration, possibly by blocking calcium binding to yeast cell surface receptors. Results suggested that yeast agglomeration and metal ion bioavailability were inextricably linked and the findings are discussed in relation to possible measures of alleviating cellular agglomeration in the production of baker's yeast.

AB - "Grit" formation by agglomerating cells of baker's yeast is an idiosyncratic phenomenon of irreversible cellular aggregation that is detrimental to yeast quality. Agglomeration results in failure of rehydrated dried yeast to evenly resuspend and has economic consequences for both yeast manufacturers and bakers. Several environmental factors are implicated in governing yeast agglomeration, but no significant differences between 'gritty' and 'non-gritty' yeast in terms of cell hydrophobicity or flocculence have been reported. In this study, analysis of cellular metal ions has revealed high levels of calcium in 'gritty' strains of Saccharomyces cerevisiae, which suggests that calcium ions may positively influence agglomeration. In contrast, it was found that cellular magnesium levels were higher in 'non-gritty' yeast. Furthermore, by increasing magnesium concentrations in molasses yeast growth media, a reduction in cellular calcium was observed and this concomitantly reduced the tendency of cells to agglomerate and form grit. Magnesium thus acted antagonistically against calcium-induced agglomeration, possibly by blocking calcium binding to yeast cell surface receptors. Results suggested that yeast agglomeration and metal ion bioavailability were inextricably linked and the findings are discussed in relation to possible measures of alleviating cellular agglomeration in the production of baker's yeast.

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JO - Food Technology and Biotechnology

T2 - Food Technology and Biotechnology

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SN - 1330-9862

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