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

• 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

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 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.