A study on Saccharomyces cerevisiae and Candida utilis cell wall capacity for binding magnesium

Gniewosz, Małgorzata; Błażejak, Stanisław; Joanna, Roman; Duszkiewicz-Reinhard, W.

doi:10.1007/s00217-006-287-z

Cited by 12 publications

(2 citation statements)

References 16 publications

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“…The acidic pH values found to support the uptake process whereas; the best Zn uptake (744 µg/g) obtained at pH 5.5. Meanwhile, the pH changes towards the neutral pH decrease Zn uptake rate (73.32 µg/g), this finding agreed with results of Małgorzata, Stanisław, Joanna, and Wanda (2006) and De Nicola, Hall, Bollag, Thermogiannis, and Walker (2009).…”

Section: Effect Of Different Zinc Salts and Ph Of Fermentation Media supporting

confidence: 91%

Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Badr

Ali

Ahmed

et al. 2019

CyTA - Journal of Food

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A traditionally prepared Saccharomyces yeast helps to improve nutritive food qualities and health impacts. Zinc-Yeast was formulated with the aim to enhance bakery products, extend shelf-life, improve safety, and diet-support by an essential mineral (Zn). A strain NRC112 was pre-treated to evaluate Zn-support optimum conditions. The best uptake was recorded at 1623 µg/g using zincsulphate. For safety-production increment; Zn-yeast effect on toxigenic fungi and aflatoxins was estimated on liquid media and diffusion tests. Fino was designed for comparing the differences between Zn-yeast and the control. In comparing the result of the paste and bread; Zn-yeast was more effective in aflatoxins reduction than the control. Organoleptic and chemical properties of Fino was also investigated to explore if Zn-yeast application distinct compared to the control. The Fino manufacturing by Zn-yeast was not significantly different from control. The sensory evaluation results were so close in the two types. Zn-yeast confers Fino fungal resisting properties and long shelf-life. Propiedades antimicotoxigénicas de "Fino" utilizando levadura de zinc modificada RESUMEN La levadura Saccharomyces preparada tradicionalmente ayuda a mejorar las cualidades nutritivas de los alimentos y los impactos que estos conllevan en la salud. Con el objetivo de mejorar los productos de panadería, extender su vida útil, mejorar la seguridad y la dieta se elaboró una levadura adicionando un mineral esencial zinc (Zn). Para ello, se pretrató una cepa NRC112, a fin de evaluar las condiciones óptimas de soporte del Zn. La mejor absorción se registró a 1623 µg/g, usando sulfato de zinc. Para elevar la seguridad en su producción, se estimó el efecto que la levadura de Zn provoca en hongos toxigénicos y aflatoxinas en medios líquidos y en pruebas de difusión. El pan Fino se elaboró para comparar las diferencias entre la levadura de Zn y el control. La comparación de los resultados de la pasta y el pan mostró que la levadura de Zn fue más efectiva para reducir aflatoxinas que el control. Asimismo, se investigaron las propiedades organolépticas y químicas del Fino con el propósito de examinar si la aplicación de la levadura de Zn muestra diferencias en comparación con el control, constatándose que la fabricación de Fino con levadura de Zn no fue significativamente diferente del control. Los resultados de la evaluación sensorial fueron muy similares en los dos tipos. La levadura de Zn confiere al Fino propiedades de resistencia a los hongos, además de una larga vida útil.

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Section: Effect Of Different Zinc Salts and Ph Of Fermentation Media supporting

confidence: 91%

Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Badr

Ali

Ahmed

et al. 2019

CyTA - Journal of Food

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“…Cyberlindnera jadinii yeast has the ability to bioaccumulate various elements, including magnesium and selenium in amounts significantly exceeding the natural needs of the cells [ 6 , 7 , 8 , 9 ]. This yeast has been approved for consumption by the United States Food and Drug Administration (FDA) and are on the GRAS (Generally Recognized as Safe) list [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Magnesium Binding by Cyberlindnera jadinii Yeast in Media from Potato Wastewater and Glycerol

Kot,

Błażejak,

Nosek

et al. 2023

Microorganisms

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The aim of this study was to determine the magnesium-binding capacity of Cyberlindnera jadinii yeast in media prepared from potato wastewater and glycerol (after biodiesel production), supplemented with magnesium salt. The research was carried out in two stages. In the first, the ability to binding magnesium by yeast in media supplemented with various doses of this element was tested. In the second stage, after selecting the appropriate dose of magnesium, the culture was carried out in a bioreactor. The composition of the yeast biomass was also analysed in terms of lipids and protein content and amino acid composition. Studies have shown that this type of medium can be used as a culture medium for the growth of C. jadinii yeast. In the first stage of the study, the most magnesium (8.97 mg/gd.m.) was bound by yeast cells after 48 h of cultivation in a medium supplemented with the addition of magnesium at a dose of 2 g/L. In the second stage of the research, the highest magnesium content in the biomass (7.9 mg/gd.m.) was noted after 24 h of cultivation in the same medium. The lipid and protein contents in the biomass obtained after 24 h of cultivation in the bioreactor were 6.35 and 43.73%, respectively. The main fatty acids present in the yeast lipids were oleic acid (59.4%) and linoleic acid (8.6%). Analysis of the amino acid profile of the proteins showed the highest proportions were glutamic acid (13.7%) and aspartic acid (11%).

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Effects of magnesium ions on both VHG batch and continuous fruit wine fermentations

Bonin

2014

J. Inst. Brew.

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In Poland, fruit wines or aromatized fruit wines are semi-sweet or sweet and contain approximately 15-16% (v/v) ethanol. Their production can be classified as a very high-gravity (VHG) fermentation. Magnesium has a beneficial effect on VHG fermentations as it protects the yeast cells against ethanol, osmotic and temperature stress. The effect of the magnesium concentration in an apple must, containing 32% sugars, on the fermentative parameters of batch and continuous fermentations was assessed. In the batch process, a magnesium concentration of~8.5 mg/L resulted in decreased the ethanol production in comparison to a magnesium concentration of~250, 490 and 970 mg Mg 2+ /L. The highest amount of Mg also caused a metallic taste. A continuous fermentation was carried out for 2.5 months in a four-column packed-bed fermentor. The medium contained~50, 250 and 490 mg Mg 2+ /L and the yeast was immobilized on foam glass. During the continuous fermentation, no differences at p ≤ 0.05 in terms of fermentative parameters were seen with magnesium additions. The same beginning amount of magnesium ions in the medium led to a similar use of this element, both in batch and in continuous fermentation. The more Mg 2+ that was present in the medium, the more Mg 2+ was used by the yeast. The results suggest that the minimal dose of magnesium, under the described conditions, is 50 mg/L, corresponding to the amount of Mg in the medium prepared using concentrated apple juice and tap water. This finding has industrial significance, as Polish wine companies prepare their fruit musts using tap water.

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A study on Saccharomyces cerevisiae and Candida utilis cell wall capacity for binding magnesium

Cited by 12 publications

References 16 publications

Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Anti-mycotoxigenic properties of “Fino” using the modified zinc-yeast

Magnesium Binding by Cyberlindnera jadinii Yeast in Media from Potato Wastewater and Glycerol

Effects of magnesium ions on both VHG batch and continuous fruit wine fermentations

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