Live yeasts in the gut: Natural occurrence, dietary introduction, and their effects on fish health and development

Abstract

This minireview summarizes the present state of knowledge concerning the importance of yeasts in fish gut. Yeasts have been commonly isolated in the gastrointestinal tract, and high population densities were sometimes noted in healthy fish, but the data were quite variable in terms of colony counts and taxonomical diversity. Rhodotorula sp. seemed relatively frequent in both marine and freshwater fish, and Debaryomyces hansenii has been found to be dominant in rainbow trout. Some other dominant strains have been described, such as Metschnikowia zobelii, Trichosporon cutaneum, and Candida tropicalis in marine fish, and Candida sp., Saccharomyces cerevisiae, and Leucosporidium sp. in rainbow trout. The natural proliferation of yeasts in fish mucus may be generally considered as commensalism, in spite of a few cases of pathological infections mainly due to opportunistic strains. Several strains were documented to settle and grow in fish intestine after experimental introduction, particularly S. cerevisiae and D. hansenii in rainbow trout. There have been a few instances of competition among yeasts in fish intestine, while the effect of yeast on associated bacteria is still unclear. Yeasts can stimulate the immune response in fish. ß-glucans is likely the most important compound in this regard, but some other cell-wall components or soluble factors may also play a role. Both cellular and humoral responses have been educed by dietary yeast, depending on the experimental conditions. Other benefits may be expected for the host, especially the intestinal colonisation of early feeding fry with yeast, which may have some effect on development, e.g. by accelerating the maturation of the digestive system. In older fish, dietary yeast may stimulate metabolism and growth. Such beneficial effects need to be further investigated, either in cases of natural colonisation or after dietary introduction, while trying to elucidate the mode of action, and determine whether cellular viability is a prerequisite for efficacy.

Evaluation of Gut Associated Extracellular Enzyme-producing and Pathogen Inhibitory Microbial Community as Potential Probiotics in Nile Tilapia, <i>Oreochromis niloticus</i>

“…Numerous reports have been published during the last three decades describing bacteria (Ringo et al, 2003;2007) and yeasts (Das and Ghosh, 2013;Banerjee and Ghosh, 2014) attached to mucosa and microvilli of the intestine. Yeasts are ubiquitous microorganisms that grow in various environments where organic substrates are available (Gatesoupe, 2007).…”

“…Yeasts are ubiquitous microorganisms that grow in various environments where organic substrates are available (Gatesoupe, 2007). Bacteria are abundant in the environment in which fish live and it is ingested by the fish along with their diet.…”

“…Amongst them, bacteria have been reported as the principal microbial colonizers within the GI tract of fish (MacDonald et al, 1986;Pond et al, 2006). Although, presence of yeasts have also been indicated to a lesser extent (Andlid et al, 1998;Gatesoupe, 2007;Mandal and Ghosh, 2013a;Banerjee and Ghosh, 2014). In fact, it is a general trend in several of the earlier studies to consider fish gut microflora with special emphasis only on bacteria, characteristically the aerobic bacterial component, leaving out the eukaryotes (Austin, 2002).…”

Screening of Probiotic Bacteria Candidates from Gastrointestinal Tract of Pacific White Shrimp Litopenaeus vannamei and their Effects on the Growth Performances

“…J. Microbiol., 10 (4): 145-157, 2015 response and inhibit the growth of pathogenic microorganisms (Verschuere et al, 2000;Vine, 2004;Yanbo and Zirong, 2006;Gatesoupe, 2007;Salem et al, 2010;Elghandour et al, 2015;Puniya et al, 2015).…”

Bacteria with Probiotic Capabilities Isolated from the Digestive Tract of the Ornamental Fish Pterophyllum scalare

“…Therefore, there is an ongoing search for alternatives, such as the use of nutritional supplements, to prevent the rise of diseases and improve production. One interesting strategy focuses on the use of probiotics microorganisms that promote the welfare of the host they inhabit by improving its digestion and immune response as well as by inhibiting the growth of pathogenic microorganisms (Riquelme et al, 2000;Verschuere et al,2000;Planas et al,2006;Wang & Xu, 2006;Vine et al, 2006;Wang, 2007;Gatesoupe, 2007).…”