Enhancement of yeast ethanol tolerance by calcium and magnesium
Language English Country United States Media print
Document type Comparative Study, Journal Article
PubMed
9131803
DOI
10.1007/bf02814663
Knihovny.cz E-resources
- MeSH
- Drug Resistance, Microbial MeSH
- Magnesium Chloride pharmacology MeSH
- Calcium Chloride pharmacology MeSH
- Ethanol metabolism pharmacology MeSH
- Fermentation MeSH
- Glucose metabolism MeSH
- Carbon Dioxide metabolism MeSH
- Saccharomyces cerevisiae drug effects growth & development metabolism MeSH
- Publication type
- Journal Article MeSH
- Comparative Study MeSH
- Names of Substances
- Magnesium Chloride MeSH
- Calcium Chloride MeSH
- Ethanol MeSH
- Glucose MeSH
- Carbon Dioxide 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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