The influence of vitamin E supplementation on yeast fermentation. Issue 2 (27th April 2016)

• Record Type: Journal Article
• Authors: Zhang, Shuang; Qin, Xin; Lu, He; Wan, Min; Zhu, Yu
• Is Part Of: Journal of the Institute of Brewing. Volume 122:Issue 2(2016)
• Page Start: 289
• Page End: 292
• Publication Date: 2016-04-27
• Subjects: ethanol tolerance -- vitamin E -- yeast; Brewing -- Periodicals; 663.305
• DOI: 10.1002/jib.327
• Languages: English
• ISSNs: 0046-9750

Abstract

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