Anthocyanin is a water-soluble color compound of the flavonoid which was successfully encapsulation in Saccharomyces cerevisiae by plasmolysis, ethanol, and ultrasound treatments using alone or in combination in the first time. Treatment agents significantly enhanced the encapsulation efficiency of anthocyanin fluid. The encapsulation yield (EY) of the combined factors was higher than the individual impact factors. Ethanol 10% (v/v) and ultrasound 180 seconds for the highest EY 40.22±0.67%, then ethanol 10% (v/v) and NaCl 10% (w/v) for EY 36.45±0.35%, NaCl 10% and ultrasound for EY 32.14±0.98% lowest. The color stability evaluation of the capsules was carried out at 80°C for 30 minutes. The color lost rate was determined by the spectrometer. The color loss of samples with the un-treatment yeast was 20.45±1.21%, higher than the treated sample. This suggests that anthocyanin encapsulation by yeast cell is efficient in overcoming the effects of high temperatures and having potential applications in food processing.

Sacharomyces cerevisiae isolates were obtained from baker's yeast, soil, fruit and identified with PCR. Twenty-seven isolates of S. cerevisiae were screened for capacity of inhibition of aflatoxin production of Aspergillus flavus (A. flavus) on coconut extract agar media (CEA). The results showed that the coculture method of S. cerevisiae isolates and aflatoxin producing A. flavus on CEA medium could be used for screening the strains that are able to antagonize aflatoxin-producing A. flavus. On ground corn medium, with the rate of 104 aflatoxin-producing A. flavus spores and 108 S. cerevisiae yeast cells/g, S. cerevisiae was able to reduce the amount of aflatoxin produced by A. flavus in corn. In an in vivo experiment, it was found that addition of 108 cells of S. cerevisiae to one kg of duck feed contaminated with 300 ppb aflatoxin from 1 to 10 days of age reduced adverse effects of aflatoxin on the liver and kidneys of ducks