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Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae
- Walker, G.M., Maynard, A.
- Journal of industrial microbiology & biotechnology 1997 v.18 no.1 pp. 1-3
- Saccharomyces cerevisiae, culture media, ethanol, ethanol production, fermentation, inoculum, ion transport, ions, magnesium, sugars, yeasts
- When cells of Saccharomyces cerevisiae were grown aerobically under glucose-repressed conditions, ethanol production displayed a hyperbolic relationship over a limited range of magnesium concentrations up to around 0.5 mM. A similar relationship existed between available Mg2+ and ethanol yield, but over a narrower range of Mg2+ concentrations. Cellular demand for Mg2+ during fermentation was reflected in the accumulation patterns of Mg2+ by yeast cells from the growth medium. Entry of cells into the stationary growth phase and the time of maximum ethanol and minimum sugar concentration correlated with a period of maximum Mg2+ transport by yeast cells. The timing of Mg2+ transport fluxes by S. cerevisiae is potentially useful when conditioning yeast seed inocula prior to alcohol fermentations.