The effect of magnesium ions during beer fermentation.
When cells of Saccharomyces cerevisiae ale strain C1028 were grown aerobically, ethanol production displayed a hyperbolic increase over a limited range of magnesium concentrations up to approximately 0.7 mM. Entry of cells into the stationary growth phase and the time of maximum ethanol and minimum sugar concentrations correlated with a period of maximum Mg2+ concentration in the growing media. It is suggested that magnesium accumulation by yeast cells may be usefully exploited in biotechnology concerned with the production of beer.
Pironcheva
G L
GL
Faculty of Biotechnology, Assumption University of Thailand, Hua Mark, Bangkok, Thailand.
D000332:Aerobiosis; D001515:Beer / Q000382:microbiology*; D050260:Carbohydrate Metabolism; D000431:Ethanol / Q000378:metabolism; D005285:Fermentation / Q000187:drug effects*; D005524:Food Technology; D008274:Magnesium / Q000494:pharmacology*; D012441:Saccharomyces cerevisiae / Q000187:drug effects / Q000254:growth & development / Q000378:metabolism*
D000431:Ethanol; D008274:Magnesium