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Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/463

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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
Keywords: Yeast
Magnesium ions
Fermentation
Issue Date: Jan-1997
Publisher: Springer Verlag
Type: Journal Article
Refereed: peer-reviewed
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.
URI: http://hdl.handle.net/10373/463
ISSN: 1367-5435
Appears in Collections:Science Engineering & Technology Collection

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