Magnesium, Calcium, and Fermentative Metabolism in Industrial Yeasts

Walker, Graeme M.; Birch, Rosslyn M.; Chandrasena, G.; Maynard, A. I.

doi:10.1094/asbcj-54-0013

Cited by 37 publications

(35 citation statements)

References 13 publications

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“…Much information can be found in the literature regarding the function of metal ions, their optimal concentrations and mechanisms of accumulation and release, but these publications mainly describe yeast that has only been used a single time. Only a few reports have been based on the ionic nutrition of yeast used twice 9,10,17,18 and therefore there is a lack of information regarding accumulation and release of metal ions in successive fermentations by the same biomass. In the present study, changes in the calcium, magnesium and zinc concentrations in wort, and in yeast biomass that was used over four successive fermentations, were investigated.…”

Section: Introductionmentioning

confidence: 99%

Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations

Poreda¹,

Antkiewicz

Tuszyński

et al. 2009

Journal of the Institute of Brewing

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J. Inst. Brew. 115(1), 78-83, 2009Magnesium, zinc and calcium are the elements that are involved in the regulation of metabolic activity of yeast and/or other processes such as flocculation and cell division. The requirements for specific ions may be subject to changes in successive fermentations performed by the same biomass. The aim of this work was to analyze the changes in calcium, magnesium and zinc concentration in malt broth (9°P) and in the yeast over four successive fermentations. For all ionic species analysed, the qualitative uptake and release patterns observed during subsequent fermentations were similar. In the lag phase of the fermentation, yeast cells accumulated the metal ions under investigation, in order to liberate them later to an extent that depended on the specific metal and fermentation number. Some differences were noted when qualitative comparison of these processes was performed. During the first fermentation with the yeast culture, the maximum content of each ion in the yeast biomass was twoto threefold higher than in the subsequent fermentations. Calcium, magnesium and zinc levels in the biomass did not exceed 1, 6 and 0.6 mg/g yeast dry weight respectively.

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Section: Introductionmentioning

confidence: 99%

Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations

Poreda¹,

Antkiewicz

Tuszyński

et al. 2009

Journal of the Institute of Brewing

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“…ethanol), 11,65 and limiting yeast nutritional factors 9 have been implicated as key factors contributing to the deleterious results on yeast fermentation performance under very-high-gravity conditions. 9,65 The primary nutrient deficiencies are said to be assimilable nitrogen, 34,44,45,47,51 mineral ions such as magnesium 22,56,57,63,64 and zinc, 7,56 and the various lipid compounds synthesized in the presence of molecular oxygen. 9,21,30,55 The effects of stress that arise due to the common brewing practice of recycling the yeast over successive fermentation cycles are cumulative and have also been reported to negatively influence VHG fermentation performance due to diminished cell robustness.…”

Section: Introductionmentioning

confidence: 99%

The Combined Effects of Oxygen Supply Strategy, Inoculum Size and Temperature Profile on Very-High-Gravity Beer Fermentation by Saccharomyces cerevisiae

Jones

Margaritis

Stewart

2007

Journal of the Institute of Brewing

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The timing and concentration of oxygen supply to wort are of particular relevance in industrial beer brewing where tank volumes exceed brewhouse capacity, thereby necessitating fermenter filling in a multiple-brew fashion. A simple technique for accurately controlling dissolved oxygen concentration is presented to model industrial, multi-brew fermentations at bench and pilot scales. This method was employed to identify an effective oxygen supply strategy for batch fermentations conducted with very-high-gravity (VHG) wort. Addition of 25 ppm dissolved oxygen to the fermenting wort, 12 h after inoculation, was the most effective oxygenation strategy and reduced fermentation time by 33% compared to the control conditions. Pilotscale trials were subsequently conducted to further optimize VHG batch fermentation performance through simultaneous manipulation of key fermentation process parameters, including increased yeast inoculum size, early and increased free-rise timing and temperature, and optimized oxygenation strategy. This approach reduced the time to achieve end of fermentation targets by 34% compared to trials conducted under control conditions. The improved fermentation profile was consistent over three successive inoculations and minimal impact was observed on key flavour volatiles. Employing the optimized process for VHG batch beer production would be industrially desirable due to the potential for improved process efficiency and cost-savings.

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“…Calcium antagonizes uptake of magnesium and can block essential magnesium-dependent metabolic processes, therefore high levels would be detrimental [17]. The presence of excess calcium in fermentation medium can inhibit yeast growth [18] and fermentative activity [19]. Sodium present in high concentrations may prove to be toxic to yeast, possibly by antagonizing essential potassiumdependent functions.…”

Section: Effect Of Metal Ions On Yeast Growthmentioning

confidence: 99%

Influence of micronutrients on yeast growth and β-d-fructofuranosidase production

et al. 2010

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β-D-fructofuranosidase is one of the most important enzymes of the food industry especially due to its application in preparation of soft centered candies, confectioneries and to produce fructose syrups. Although several bacteria and fi lamentous fungi are reported for its production, yeasts are the most preferred source for this enzyme. In the present study mineral nutrients were screened for their effect on yeast growth and the enzyme production using Plackett-Burman design. Of the 11 nutrients screened, three variables (KH 2 PO 4 , FeCl 3 and CoCl 2 ) were signifi cantly effecting yeast growth while six variables, i.e. KH 2 PO 4 , CaCl 2 , MnSO 4 , Na 2 MoO 4 , ZnSO 4 and CoCl 2 had signifi cant effect on enzyme production.

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Magnesium, Calcium, and Fermentative Metabolism in Industrial Yeasts

Cited by 37 publications

References 13 publications

Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations

Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations

The Combined Effects of Oxygen Supply Strategy, Inoculum Size and Temperature Profile on Very-High-Gravity Beer Fermentation by Saccharomyces cerevisiae

Influence of micronutrients on yeast growth and β-d-fructofuranosidase production

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