NDLI: Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights

Content Provider	Springer Nature Link
Author	Mo, Fen Zhao, Haifeng Lei, Hongjie Zhao, Mouming
Copyright Year	2013
Abstract	Four kinds of worts with different nitrogen compositions were used to examine their effects on fermentation performance of brewer's yeast. The absorption pattern of peptides with different molecular weights (Mw) in yeast cells during wort fermentation was also investigated. Results showed that both the nitrogen composition and level had significant impacts on the yeast biomass accumulation, ethanol production, and free amino nitrogen and sugars consumption rates. Worts supplemented with wheat gluten hydrolysates increased 11.5% of the biomass, 5.9% of fermentability, and 0.6% of ethanol content and decreased 25.6% of residual sugar content during wort fermentation. Moreover, yeast cells assimilated peptides with various Mw differently during fermentation. Peptides with Mw below 1 kDa decreased quickly, and the rate of assimilation was more than 50% at the end of fermentation, while those with Mw above 10 kDa almost could not be assimilated by yeast. All these results further indicated that the level and composition of wort nitrogen had significant impacts on the growth and fermentation performances of brewer's yeast, and peptides with Mw below 1 kDa were one of preferred nitrogen sources for brewer's yeast.
Starting Page	1339
Ending Page	1350
Page Count	12
File Format	PDF
ISSN	02732289
Journal	Applied Biochemistry and Biotechnology
Volume Number	171
Issue Number	6
e-ISSN	15590291
Language	English
Publisher	Springer US
Publisher Date	2013-08-17
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Nitrogen composition Wheat gluten hydrolysate Brewer's yeast Fermentation performance Absorption pattern Biotechnology Biochemistry
Content Type	Text
Resource Type	Article
Subject	Medicine Molecular Biology Environmental Engineering Biochemistry Bioengineering Applied Microbiology and Biotechnology Biotechnology

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Effects of nitrogen composition on fermentation performance of brewer's yeast and the absorption of peptides with different molecular weights.

Succinic Acid Production by Actinobacillus succinogenes Using Spent Brewer's Yeast Hydrolysate as a Nitrogen Source

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

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

Succinic acid production by Actinobacillus succinogenes using spent brewer's yeast hydrolysate as a nitrogen source.

Bioethanol Production from Ipomoea Carnea Biomass Using a Potential Hybrid Yeast Strain

Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.

The Effect of Different Ethoxylations for Sorbitan Monolaurate on Enhancing Simultaneous Saccharification and Fermentation (SSF) of Wheat Straw to Ethanol

Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.

Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights

Similar Documents

Effects of nitrogen composition on fermentation performance of brewer's yeast and the absorption of peptides with different molecular weights.

Succinic Acid Production by Actinobacillus succinogenes Using Spent Brewer's Yeast Hydrolysate as a Nitrogen Source

Effects of Wort Gravity and Nitrogen Level on Fermentation Performance of Brewer’s Yeast and the Formation of Flavor Volatiles

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

Succinic acid production by Actinobacillus succinogenes using spent brewer's yeast hydrolysate as a nitrogen source.

Bioethanol Production from Ipomoea Carnea Biomass Using a Potential Hybrid Yeast Strain

Effects of wort gravity and nitrogen level on fermentation performance of brewer's yeast and the formation of flavor volatiles.

The Effect of Different Ethoxylations for Sorbitan Monolaurate on Enhancing Simultaneous Saccharification and Fermentation (SSF) of Wheat Straw to Ethanol

Defective quiescence entry promotes the fermentation performance of bottom-fermenting brewer's yeast.

Effects of Nitrogen Composition on Fermentation Performance of Brewer's Yeast and the Absorption of Peptides with Different Molecular Weights