Evidence map›Paper›PMID 38650257›Full record

ArticleBioresources and bioprocessing2021

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

Huirong Yang, Teodora Emilia Coldea, Yingjie Zeng, Haifeng Zhao

Open access · diamondAbstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Bioresources and bioprocessing, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
0.4field-weighted citation impact, top 45% of its field
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed, 5 citations in OpenAlex.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

4 authors at 3 institutions in 2 countries.

Huirong YangCollege of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
Teodora Emilia ColdeaFaculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 400372, Cluj-Napoca, Romania.
Yingjie ZengCollege of Food Science and Technology, Southwest Minzu University, Chengdu, 610041, China.
Haifeng ZhaoSchool of Food Science and Engineering, South China University of Technology, Guangzhou, 510640, China. hfzhao@scut.edu.cn.
Southwest Minzu University · CNSouth China University of Technology · CNUniversity of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca · RO

Funding

Higher Education Discipline Innovation Project (CN) B17018National Natural Science Foundation of China 31972062National Natural Science Foundation of China 32001675Science and Technology Project of Guangdong Province 2016A010105003Science and Technology Project of Guangdong Province 2018A050506008Science and Technology Project of Guangzhou 201903010056
6 · The paper itself

Abstract

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

Indexed as

Brewer’s yeastFermentation performancePhysiological parameterVery high-gravity worts fermentationWheat gluten hydrolysates

Identifiers

PMID38650257
PMCPMC10973751
OpenAlexW3108925408

What OpenQuestion holds

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LicenceCC BY
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.