{"title":"镁离子在啤酒发酵中的作用。","authors":"G L Pironcheva","doi":"","DOIUrl":null,"url":null,"abstract":"<p><p>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.</p>","PeriodicalId":11078,"journal":{"name":"Cytobios","volume":"94 377","pages":"135-9"},"PeriodicalIF":0.0000,"publicationDate":"1998-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of magnesium ions during beer fermentation.\",\"authors\":\"G L Pironcheva\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>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.</p>\",\"PeriodicalId\":11078,\"journal\":{\"name\":\"Cytobios\",\"volume\":\"94 377\",\"pages\":\"135-9\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1998-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cytobios\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cytobios","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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.
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