EFFECT OF METAL IONS ON THE SELECTED CHARACTERISTICS OF BAKER´S YEAST SACCHAROMYCES CEREVISIAE.

The present study investigated the effect of Ca ²⁺ , Mg ²⁺ , Zn ²⁺ , Mn2+, Co ²⁺ and Cu ²⁺ on protein and trehalose synthesis, fermentation activity and biomass yield in two strains of baker´s yeast Saccharomyces cerevisiae cultured on synthetic Rose´s medium. The experiments showed an increase in trehalose content (by 15 - 60 %) and fermentation activity (by 20 - 50 %) in yeast cultured on the medium supplemented with Mg ²⁺ , Zn ²⁺ and Mn ^2+.Ion pairs, and especially Zn2+ and Mn2+, exerted positive synergistic action on fermentation activity and volume of trehalose synthesis. The addition of Mn ²⁺ or Zn ²⁺ (10 - 20 mM) to the medium reduced negative effects of the increased concentrations of Cu ²⁺ and Co ²⁺on the cells of the tested yeast.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.