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

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

Abstract 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 W...

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Bibliographic Details
Main Authors: Huirong Yang, Teodora Emilia Coldea, Yingjie Zeng, Haifeng Zhao
Format: Article
Language:English
Published: SpringerOpen 2021-01-01
Series:Bioresources and Bioprocessing
Subjects:
Wheat gluten hydrolysates
Brewer’s yeast
Very high-gravity worts fermentation
Fermentation performance
Physiological parameter
Online Access:https://doi.org/10.1186/s40643-020-00355-1

Internet

https://doi.org/10.1186/s40643-020-00355-1

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