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- Title
The influence of vitamin E supplementation on yeast fermentation.
- Authors
Zhang, Shuang; Qin, Xin; Lu, He; Wan, Min; Zhu, Yu
- Abstract
Ethanol is a well-known toxic metabolite of yeast, affecting cell growth, and it is a major factor responsible for reduced ethanol production. Therefore, yeast strains that can withstand high ethanol concentrations are highly desirable. The effects of vitamin E supplementation and enhanced cell membrane fluidity in ethanol fermentations were studied. The results showed that ethanol tolerance was significantly improved by vitamin E supplementation, which correlated with the increased level of polyunsaturated fatty acids. The data showed that, after 0.1 g L−1 vitamin E was added to the highest ethanol concentration, one could attain 118.7 g L−1, in contrast to 106.4 g L−1. The experimental results indicated that the increase in vitamin E suppressed unsaturated fatty acid oxidation, resulting in enhanced ethanol tolerance and increased production yield. Copyright © 2016 The Institute of Brewing & Distilling
- Subjects
YEAST research; FERMENTATION; VITAMIN E; ETHANOL; BREWING
- Publication
Journal of the Institute of Brewing, 2016, Vol 122, Issue 2, p289
- ISSN
0046-9750
- Publication type
Article
- DOI
10.1002/jib.327