Potassium
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Potassium (K+) has many functions within the cell, and can represent up to 2% of the dry cell weight of yeast cells, very high for a mineral (most are under 0.1%).[1]
Potassium ions can taste salty at concentrations greater than 500ppm. Wort and beer naturally have high levels of potassium (300-500ppm) contributed by the malt.
Potassium salts may be preferred vs sodium as a means of increasing anion content of beers, since even significant amounts of potassium (e.g. up to 200ppm) probably would not be noticed.[2] However, your mileage may vary.