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Accumulation and Release of Metal Ions by Brewer's Yeast During Successive Fermentations
Author(s) -
Aleksander Poreda,
Piotr Antkiewicz,
Tadeusz Tuszyński,
Makarewicz Małgorzata
Publication year - 2009
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.2009.tb00347.x
Subject(s) - yeast , fermentation , zinc , biomass (ecology) , calcium , magnesium , chemistry , food science , metal ions in aqueous solution , biochemistry , yeast extract , metal , biology , ecology , organic chemistry
ABSTRACT Magnesium, 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 two‐to 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.