Improvement of Multiple-Stress Tolerance and Ethanol Production in Yeast during Very-High-Gravity Fermentation by Supplementation of Wheat-Gluten Hydrolysates and Their Ultrafiltration Fractions
Author:
Affiliation:
1. School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, PR China
2. School of Biotechnology, Sichuan University of Science and Engineering, Zigong 643000, PR China
Funder
Ministry of Education of the People's Republic of China
National Natural Science Foundation of China
Guangdong Province
Sichuan Province
Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Sichuan University of Science
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.8b04196
Reference50 articles.
1. Very high gravity (VHG) ethanolic brewing and fermentation: a research update
2. Relationship of trehalose accumulation with ethanol fermentation in industrial Saccharomyces cerevisiae yeast strains
3. Peptide (Lys-Leu) and amino acids (Lys and Leu) supplementations improve physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentation
4. High ethanol production under optimal aeration conditions and yeast composition in a very high gravity fermentation from sweet sorghum juice by Saccharomyces cerevisiae
5. Wheat gluten hydrolysates separated by macroporous resins enhance the stress tolerance in brewer’s yeast
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