The influence of vitamin E supplementation on yeast fermentation | Zendy

Zhang Shuang | Zendy; Qin Xin | Zendy; Lu He | Zendy; Wan Min | Zendy; Zhu Yu | Zendy

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The influence of vitamin E supplementation on yeast fermentation

Author(s) -

Zhang Shuang,

Qin Xin,

Lu He,

Wan Min,

Zhu Yu

Publication year - 2016

Publication title -

journal of the institute of brewing

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.523

H-Index - 51

eISSN - 2050-0416

pISSN - 0046-9750

DOI - 10.1002/jib.327

Subject(s) - yeast , ethanol , food science , fermentation , chemistry , vitamin e , brewing , metabolite , vitamin , polyunsaturated fatty acid , ethanol fermentation , ethanol fuel , biochemistry , fatty acid , antioxidant

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

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