Effects of dietary inclusion of the yeasts Saccharomyces cerevisiae and Wickerhamomyces anomalus on gut microbiota of rainbow trout

Dietary live yeast and increased water temperature influence the gut microbiota of rainbow trout

“…In an earlier study, we used heat extrusion to produce a similar yeast diet formulation and found a 4·8 log reduction in live yeast and a final load of 2·4 log CFU per g in the diet (Huyben et al . ). Therefore, cold pelleting inactivated a low proportion of live yeast compared with heat extrusion and we were able to feed rainbow trout high loads of live yeast in the present study.…”

“…In an earlier study, we found that rainbow trout fed a diet containing S. cerevisiae and kept in 13°C water had 5·4–5·9 log CFU per g in the gut (combined content and mucosa), although the diets were heat‐extruded and contained a low load of live yeast, as mentioned above (Huyben et al . ). Aubin et al .…”

“…() with modification by Huyben et al . (). In brief, 200 mg of content or mucosa was transferred to sterile tubes containing 0·5 g of 0·1 mm silica beads and homogenized in a Precellys homogenizer (Bertin Instruments, Montigny‐le‐Bretonneux, France) for two cycles of 60 s at 6000 rev min −1 followed by 5 min rest on ice.…”

“…; Huyben et al . ), Atlantic salmon ( Salmo salar ) (Øverland et al . ), Arctic charr ( Salvelinus alpinus ) (Vidaković et al .…”

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

“…In addition, co-cultures of S. cerevisiae, T. delbrueckii and P. anomala as leavening agents for bread resulted in a higher abundance of volatile organic compounds and in higher sensorial ratings [95]. Finally, the dietary inclusion of W. anomalus as single cell protein in aquaculture showed positive effects on rainbow trout gut microbiota abundance and composition [96]. Regarding biocontrol capacity, the positive role of P. anomala in grain biopreservation is well established [97].…”