Acta Scientiarum Polonorum Technologia Alimentaria

Abstract In the research, the No. 1 Sacharomyces cerevisiae brewery yeast strain capacity to bind the Mg2+ ions was studied. The yeast was cultivated in stationary conditions in the YPD medium enriched with the MgSO4Ą7H2O or MgCl2Ą6H2O magnesium salts. The salts were being added in such an amount, to make the sheer element content in the medium amount to 0.25 g/dm3; 0.5 g/dm3 or 1.25 g/dm3. The YPD medium was enriched with magnesium ions at the beginning of the cultivation or in the end of the logarithmic phase of yeast growth. In order to evaluate the stability of bonds of Mg2+ ions with brewery yeast cells, the magnesium content was evaluated in the centrifuged yeast biomass that had and had not been washed with deionized water. The studied strain proved its capacity of permanent bonds with magnesium ions originating from the experimental media. MgCl2Ą6H2O added to the cultivation, favoured the binding of magnesium form the YPD medium by the brewery yeast and allowed obtaining slightly higher biomass yield than from