Amino Acid Supplementations Enhance the Stress Resistance and Fermentation Performance of Lager Yeast During High Gravity Fermentation

Applied Biochemistry and Biotechnology
Hongjie LeiHuaide Xu

Abstract

The effects of different wort gravity or ethanol concentration in initial wort on the fermentation performance of lager yeast and assimilation of free amino acids (FAAs) were studied. Results showed that compared with high wort gravity (24°P), high ethanol concentration (10%, v/v) decreased yeast growth, cell viability, and wort fermentability significantly. The assimilation of FAAs was changed dramatically by high ethanol toxicity, and positive correlations between the assimilation amounts of 10 FAAs (Asp, Ser, Gly, Arg, Tyr, Val, Met, Lys, Ile, and Leu) and fermentation performance (cell viability, fermentability, and ethanol production) were identified, especially for Arg and Lys exhibiting extremely significant positive correlations. Furthermore, confirmatory testing was carried out by supplementing 24°P worts with 10 FAAs of 0.5, 1, and 2 times of their standard concentrations, respectively. Results exhibited that 10 FAA supplementations improved physiological characteristics and fermentation performance of lager yeast significantly, especially for 1 times FAA supplementation increasing wort fermentability and ethanol yield by 6 and 17%, respectively, and upregulated the expression level of HSP12 and increased more intrace...Continue Reading

References

Feb 18, 2003·Journal of Applied Microbiology·T C JamesU Bond
Mar 26, 2004·FEMS Yeast Research·Gemma BeltranJosé M Guillamón
Jul 25, 2007·FEMS Microbiology Reviews·Brian R GibsonKatherine A Smart
Jan 25, 2008·FEMS Yeast Research·Virginia D MarksHennie J J van Vuuren
Feb 18, 2010·Journal of Bioscience and Bioengineering·Siraje Arif MahmudHiroshi Shimizu
Aug 15, 2015·Journal of Bioscience and Bioengineering·Nobushige NakazawaMasahiro Hosaka
Oct 26, 2016·Journal of Bioscience and Bioengineering·Hongjie LeiMouming Zhao

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Citations

Jul 1, 2019·Applied Microbiology and Biotechnology·Xueliang QiuGuocheng Du

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