Biochemical Studies on the Mineral Components in Sake Yeast

Part III. The Basal Contents of Phosphorus and Magnesium in the Yeast Cells, as a Factor Controlling the Growth

Abstract

When sake yeast Kyokai No. 6 was cultured in a phosphate-rich medium, the phos-phorus content of the cells increased at first and then returned to the normal at a stationary phase. In a phosphate-poor medium, however, the phosphorus content decreased below the normal but did not go down below 0.06mmol/g, the basal content.
The basal content of magnesium measured by the same way was 0.02mmol/g. When magnesium content of the cells was low, calcium was taken up into the cells.
The basal contents of the strains of brewer's yeasts were approximately the same.