Walker G M, Maynard A I
School of Molecular and Life Sciences, University of Abertay Dundee, Scotland, UK.
J Ind Microbiol Biotechnol. 1997 Jan;18(1):1-3. doi: 10.1038/sj.jim.2900356.
When cells of Saccharomyces cerevisiae were grown aerobically under glucose-repressed conditions, ethanol production displayed a hyperbolic relationship over a limited range of magnesium concentrations up to around 0.5 mM. A similar relationship existed between available Mg2+ and ethanol yield, but over a narrower range of Mg2+ concentrations. Cellular demand for Mg2+ during fermentation was reflected in the accumulation patterns of Mg2+ by yeast cells from the growth medium. Entry of cells into the stationary growth phase and the time of maximum ethanol and minimum sugar concentration correlated with a period of maximum Mg2+ transport by yeast cells. The timing of Mg2+ transport fluxes by S. cerevisiae is potentially useful when conditioning yeast seed inocula prior to alcohol fermentations.
当酿酒酵母细胞在葡萄糖抑制条件下进行有氧培养时，在高达约0.5 mM的有限镁浓度范围内，乙醇产量呈现出双曲线关系。可用Mg2+与乙醇产率之间也存在类似关系，但Mg2+浓度范围更窄。发酵过程中细胞对Mg2+的需求反映在酵母细胞从生长培养基中积累Mg2+的模式上。细胞进入稳定生长期以及乙醇含量最高和糖浓度最低的时间与酵母细胞最大Mg2+转运期相关。在酒精发酵之前对酵母种子接种物进行预处理时，酿酒酵母Mg2+转流通量的时间安排可能会很有用。
