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Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/395

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Title: The role of magnesium and calcium in governing yeast agglomeration
Authors: Birch, Rosslyn M.
Dumont, Ann
Walker, Graeme M.
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Yeast
Agglomeration
Metal ions
Issue Date: Jun-2002
Publisher: Food Technology and Biotechnology / University of Zagreb
Type: Journal Article
Refereed: peer-reviewed
Rights: Published version (c)Food Technology and Biotechnology / University of Zagreb, available from http://www.ftb.com.hr/40-199.pdf.
Citation: Birch, R.M., Dumont, A. and Walker, G.M. 2002.The role of magnesium and calcium in governing yeast agglomeration. Food Technology and Biotechnology. 40(3): pp.191-205. Available from http://www.ftb.com.hr/40-199.pdf
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.
URI: http://hdl.handle.net/10373/395
ISSN: 1330-9862
Appears in Collections:Science Engineering & Technology Collection

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