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|Title: ||Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae|
|Authors: ||Walker, Graeme M.|
Maynard, A. I.
|Affiliation: ||University of Abertay Dundee. School of Contemporary Sciences|
|Issue Date: ||Jan-1997|
|Publisher: ||Springer Verlag|
|Type: ||Journal Article|
|Rights: ||Published version (c)Springer is available DOI:10.1038/sj.jim.2900356 (The original publication is available at www.springerlink.com)|
|Citation: ||Walker, G.M. 1997. Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae. Journal of Industrial Microbiology and Biotechnology. 18(1): pp.1-3. Available from DOI: 10.1038/sj.jim.2900356.|
|Abstract: ||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.|
|Appears in Collections:||Science Engineering & Technology Collection|
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