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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