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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

文献类型： 外文期刊

作者： Yang, Huirong 1 ; Zong, Xuyan 2 ; Cu, Chun 1 ; Mu, Lixia 3 ; Zhao, Haifeng 1 ;

作者机构： 1.South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China

2.Sichuan Univ Sci & Engn, Liquor Making Biol Technol & Applicat Key Lab Sic, Zigong, Peoples R China

3.Minist Agr, Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods,Guangdong Key Lab Agr Prod Pr, Guangzhou, Guangdong, Peoples R China

关键词： brewer's yeast; fermentation performance; peptides and amino acids supplementations; nitrogen metabolism; physiological activity; very high-gravity wort fermentation

期刊名称：BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY （ 影响因子：2.431； 五年影响因子：2.124 ）

ISSN： 0885-4513

年卷期： 2018 年 65 卷 4 期

页码：

收录情况： SCI

摘要： Lys and Leu were generally considered as the key amino acids for brewer's yeast during beer brewing. In the present study, peptide Lys-Leu and a free amino acid (FAA) mixture of Lys and Leu (Lys+Leu) were supplemented in 24 degrees P wort to examine their effects on physiological activity and fermentation performance of brewer's yeast during very high-gravity (VHG) wort fermentation. Results showed that although both peptide Lys-Leu and their FAA mixture supplementations could increase the growth and viability, intracellular trehalose and glycerol content, wort fermentability, and ethanol content for brewer's yeast during VHG wort fermentation, and peptide was better than their FAA mixture at promoting growth and fermentation for brewer's yeast when the same dose was kept. Moreover, peptide Lys-Leu supplementation significantly increased the assimilation of Asp, but decreased the assimilation of Gly, Ala, Val, (Cys)2, Ile, Leu, Tyr, Phe, Lys, Arg, and Pro. However, the FAA mixture supplementation only promoted the assimilation of Lys and Leu, while reduced the absorption of total amino acids to a greater extent. Thus, the peptide Lys-Leu was more effective than their FAA mixture on the improvement of physiological activity, fermentation performance, and nitrogen metabolism of brewer's yeast during VHG wort fermentation.

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