Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts

The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer’s yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and th...

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Published in:Bioresources and bioprocessing 2021-01, Vol.8 (1), p.5-5, Article 5
Main Authors: Yang, Huirong, Coldea, Teodora Emilia, Zeng, Yingjie, Zhao, Haifeng
Format: Article
Language:English
Subjects:
Amino acids
Biochemical Engineering
Biochemical engineering: perspectives in the golden age of bioeconomy
Biomass
Brewer’s yeast
Cell viability
Chemistry
Chemistry and Materials Science
Dry cells
Elution
Environmental Engineering/Biotechnology
Ethanol
Fermentation
Fermentation performance
Gluten
Glycerol
Gravitation
Gravitational effects
Hydrolysates
Industrial and Production Engineering
Intracellular
Membrane potential
Membranes
Mitochondria
Physiological parameter
Productivity
Reactive oxygen species
Trehalose
Very high-gravity worts fermentation
Wheat
Wheat gluten hydrolysates
Worts
Yeast
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cited_by cdi_FETCH-LOGICAL-c642t-588752017ec3dc745532bd301c5928f2bf3b4820081265d6d5f4e37b1f6d69303
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description The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin on physiological activity and fermentation performance of brewer’s yeast during very-high-gravity (VHG) worts fermentation were investigated. The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. Therefore, WGH supplementation was an efficient method to improve fermentation performance of brewer’s yeast during VHG worts.
doi_str_mv 10.1186/s40643-020-00355-1
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The results showed that the addition of WGH and their elution fractions in VHG worts significantly enhanced yeast biomass and viability, and further increased the fermentability, ethanol yield and productivity of yeast. Supplementation with 40% ethanol fraction exhibited the highest biomass (6.9 g/L dry cell), cell viability, fermentability (82.05%), ethanol titer (12.19%, v/v) and ethanol productivity during VHG worts fermentation. In addition, 40% ethanol fraction supplementation also caused the most consumption of amino acid and the highest accumulation of intracellular glycerol and trehalose, 15.39% of increase in cell-membrane integrity, 39.61% of enhancement in mitochondrial membrane potential (MMP), and 18.94% of reduction in intracellular reactive oxygen species (ROS) level in yeast under VHG conditions. 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subjects Amino acids
Biochemical Engineering
Biochemical engineering: perspectives in the golden age of bioeconomy
Biomass
Brewer’s yeast
Cell viability
Chemistry
Chemistry and Materials Science
Dry cells
Elution
Environmental Engineering/Biotechnology
Ethanol
Fermentation
Fermentation performance
Gluten
Glycerol
Gravitation
Gravitational effects
Hydrolysates
Industrial and Production Engineering
Intracellular
Membrane potential
Membranes
Mitochondria
Physiological parameter
Productivity
Reactive oxygen species
Trehalose
Very high-gravity worts fermentation
Wheat
Wheat gluten hydrolysates
Worts
Yeast
title Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts
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