Wheat gluten hydrolysates promotes fermentation performance of brewer’s yeast in very high gravity worts

Abstract The effects of wheat gluten hydrolysates (WGH) and their ethanol elution fractions obtained on XAD-16 resin physiological activity fermentation performance brewer’s yeast during very-high-gravity (VHG) worts were investigated. results showed that the addition WGH in VHG significantly enhanced biomass viability, further increased fermentability, yield productivity yeast. Supplementation with 40% fraction exhibited highest (6.9 g/L dry cell), cell fermentability (82.05%), titer (12.19%, v/v) fermentation. In addition, supplementation also caused most consumption amino acid accumulation intracellular glycerol trehalose, 15.39% increase cell-membrane integrity, 39.61% enhancement mitochondrial membrane potential (MMP), 18.94% reduction reactive oxygen species (ROS) level under conditions. Therefore, was an efficient method to improve worts.