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 MgSO₄·7H₂O or MgCl₂·6H₂O 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. MgCl₂·6H₂O 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 experimental media with MgSO₄·7H₂O salt added. The largest number of biomass and magnesium that had bound with it (15.20 Mg²⁺/dm³ of medium) was obtained after 24-hour cultivation with chloric salt added in the amount of 1.25 g Mg²⁺/dm³ of medium.

55-69