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The effect of magnesium ions during beer fermentation

G L Pironcheva1

  • 1Faculty of Biotechnology, Assumption University of Thailand, Hua Mark, Bangkok, Thailand.

Cytobios
|January 1, 1999
PubMed
Summary

Magnesium concentration significantly impacts ethanol production in Saccharomyces cerevisiae. Optimizing magnesium levels can enhance yeast fermentation for improved beer production.

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