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Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/438

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Title: Accumulation and cellular distribution of zinc by brewing yeast
Authors: De Nicola, Raffaele
Walker, Graeme M.
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Zinc
Brewing yeast
Saccharomyces carlsbergensis
Issue Date: Apr-2009
Publisher: Elsevier
Type: Journal Article
Refereed: peer-reviewed
Rights: Published version (c)2009 Elsevier Inc., available at http://dx.doi.org/10.1016/j.enzmictec.2008.11.008
Citation: De Nicola, R. and Walker, G.M. 2009. Accumulation and cellular distribution of zinc by brewing yeast. Enzyme and Microbial Technology. 44(4). pp:210-216. DOI: 10.1016/j.enzmictec.2008.11.008
Abstract: This study focused on the interactions between yeast and zinc in relation to beer fermentations. Yeast accumulation of zinc from growth media, including malt wort, was found to be rapid following inoculation with a brewing strain of Saccharomyces carlsbergensis. In contrast, at the onset of the fermentation, the uptake of other divalent cations such as magnesium and calcium was not as pronounced compared with zinc. At the end of fermentation, both growth media and yeast cells became zinc-depleted, the latter due to dilution of zinc to daughter cells following growth and cell division. In addition, in brewing fermenters, the levels of intracellular zinc were much higher in suspended yeast cells compared with cells that sedimented in the yeast cone at the end of fermentation. This may result in impaired yeast performance in subsequent fermentations if yeast is recycled into low zinc media and if the sub-population is composed by zinc-depleted daughter cells. Cellular uptake of zinc was mediated by a metabolism-dependent mechanism as evidenced by impaired uptake following heat shock. Zinc was thereafter localised in the yeast cell vacuole. As industrial fermentation processes may occasionally be suppressed due to zinc deficiencies, the findings of this study are pertinent for several yeast-based industries, especially beer production.
URI: http://hdl.handle.net/10373/438
ISSN: 0141-0229
Appears in Collections:Science Engineering & Technology Collection

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