Enhancement of yeast ethanol tolerance by calcium and magnesium
Jazyk angličtina Země Spojené státy americké Médium print
Typ dokumentu srovnávací studie, časopisecké články
PubMed
9131803
DOI
10.1007/bf02814663
Knihovny.cz E-zdroje
- MeSH
- antibiotická rezistence MeSH
- chlorid hořečnatý farmakologie MeSH
- chlorid vápenatý farmakologie MeSH
- ethanol metabolismus farmakologie MeSH
- fermentace MeSH
- glukosa metabolismus MeSH
- oxid uhličitý metabolismus MeSH
- Saccharomyces cerevisiae účinky léků růst a vývoj metabolismus MeSH
- Publikační typ
- časopisecké články MeSH
- srovnávací studie MeSH
- Názvy látek
- chlorid hořečnatý MeSH
- chlorid vápenatý MeSH
- ethanol MeSH
- glukosa MeSH
- oxid uhličitý MeSH
Ethanol-induced changes of CO2 production were compared in three strains of Saccharomyces cerevisiae. CaCl2 and MgCl2 exerted protective effects against the action of ethanol. Optimal concentrations ensuring maximum of CO2 production at 10% (V/V) of ethanol under non-growing conditions were 3 mmol/L Ca2+ and 2 mmol/L Mg2+. Yeast growth with and without ethanol addition was stimulated by Mg2+ more than by Ca2+ during fermentation, whereas ethanol production was more efficient when both Ca2+ and Mg2+ were added.
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