Antioxidant Dipeptides Enhance Stress Tolerance and Fermentation Performance of Lager Yeast During High-Gravity Brewing.

Caiyun Wu, Yingying Huo, Shuyuan Zhang, Hongjie Lei

Abstract read

In one paragraph

Article in Applied biochemistry and biotechnology, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

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3 · Its place in the literature

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1 citing paper in PubMed.

Efficient Pretreatment of Burdock Straw with Ternary Deep Eutectic Solvents under Mild Conditions Improves Saccharification Efficiency.Applied biochemistry and biotechnology · 2026
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5 · Who and what money

Authors and funding

4 authors.

Caiyun WuTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China. wucaiyun@tjcu.edu.cn.

Yingying HuoTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China.

Shuyuan ZhangTianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, 300314, China.

Hongjie LeiCollege of Food Science and Engineering, Northwest A&F University, Yangling, 712100, China.

Funding

National Natural Science Foundation of China 32172184

6 · The paper itself

Abstract

This study aimed to evaluate the effects of antioxidant dipeptides (AH, TY, and FC) on yeast stress tolerance, beer physicochemical properties, and sensory quality during high-gravity brewing. The results demonstrated that antioxidant dipeptides maintained yeast cell morphology and alleviated cell shrinkage. Additionally, the dipeptides decreased intracellular reactive oxygen species (ROS) levels, with AH and FC exhibiting the most significant reductions of 9.69% and 11.01%, respectively, compared to the control. Moreover, antioxidant dipeptides significantly increased the ethanol content and wort fermentability of the beer. Beer aroma analysis revealed that dipeptide supplementation enhanced both the content and diversity of ester compounds without adversely affecting beer flavor. Therefore, antioxidant dipeptides represent a promising additive for enhancing the stress tolerance and fermentation performance of lager yeast during high-gravity brewing.

Indexed as

AntioxidantsBeerDipeptidesFermentationHypergravitySaccharomyces cerevisiaeStress, PhysiologicalReactive Oxygen SpeciesAntioxidantsDipeptidesReactive Oxygen SpeciesBeerFermentationPeptideToleranceYeast

Identifiers

PMID42753074

DOI10.1016/j.foodchem.2020.128572

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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.