Metal ions are critical to yeast’s growth and reproduction. Ions are used by cells to maintain stability and intracellular pH, create electrochemical gradients, and as cofactors. Yeast specifically relies on calcium for cell signaling, conjugation, and flocculation. While ions are important to the above functions of a yeast cell, they may also be detrimental in high concentrations: both to the yeast itself and to the flavor profile of the beer. Cultures of <i>Saccharomyces cerevisiae</i> were grown and allowed to ferment in malt-based media of varying calcium concentrations. Throughout the process, the cultures were evaluated to determine fermentation rates and cell concentrations. Media samples were also taken and spun down to remove the yeast cells, which were then evaluated by an atomic absorption spectrometer to assess the change in calcium content over time. These data could then be contrasted with fermentation rate and cell count to determine the calcium uptake and release rate of the yeast during fermentation.

Measuring calcium uptake and release by <i>Saccharomyces cerevisiae</i> throughout the fermentation process

255th National Meeting (2018)

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Measuring calcium uptake and release by Saccharomyces cerevisiae throughout the fermentation process