Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae
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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.
Walker, G.M. and Maynard, A.I. 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.