Accumulation of magnesium ions during fermentative metabolism in Saccharomyces cerevisiae.
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
GM
School of Molecular and Life Sciences, University of Abertay Dundee, Scotland, UK.
Maynard
A I
AI
D001692:Biological Transport; D018533:Biomass; D003470:Culture Media / Q000378:metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation; D005947:Glucose / Q000378:metabolism; D008274:Magnesium / Q000378:metabolism* / Q000493:pharmacokinetics*; D016196:S Phase; D012441:Saccharomyces cerevisiae / Q000378:metabolism*
D003470:Culture Media; D000431:Ethanol; D008274:Magnesium; D005947:Glucose