镁离子在啤酒发酵中的作用。

Cytobios Pub Date : 1998-01-01

G L Pironcheva

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引用次数: 0

摘要

当酿酒酵母C1028菌株的细胞在有氧条件下生长时，乙醇产量在有限的镁浓度范围内呈双曲线增长，约为0.7 mM。细胞进入固定生长阶段，最大乙醇浓度和最低糖浓度的时间与生长培养基中最大Mg2+浓度的时间相关。这表明，酵母细胞的镁积累可以在啤酒生产的生物技术中得到有益的利用。

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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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Cytobios

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