Mode of action of yeast culture (YEA-SACC 1026) for stimulation of rumen fermentation in buffalo calves

BACKGROUND To study if the effect on fermentation of yeasts added in ruminant diets can be improved, the effect of adding dry (DY) or pre‐activated (AY) Saccharomyces cerevisiae, compared with unsupplemented rumen fluid (CT), on barley grain or sugar beet pulp was evaluated under in vitro high‐concentrate fermentative conditions. Yeasts were pre‐activated by culturing aerobically at 30 °C for 24 h. RESULTS In Experiment 1, AY showed a higher concentration than DY at 6 h incubation (6.83 versus 5.76 log cfu mL−1; P = 0.007), differences disappearing at 12 h. This was supported by higher gas production with AY, especially on sugar beet pulp. In Experiment 2, incubation pH was 6.24 and 6.31 respectively for barley and sugar beet pulp at 8 h (P < 0.05), but no effect was recorded at 24 h (6.00 and 5.96; P > 0.05). With sugar beet pulp, gas production promoted by AY was the highest (P < 0.05) in the first 8 h of incubation. However, differences with barley were lower and only detected between AY and CT at 12 h (P < 0.05). Total volatile fatty acids (VFAs) concentration at 8 h followed the same trend, but no differences were detected on molar VFAs profile or lactate concentration. Microbial diversity was more affected by the incubation series than by experimental treatments, and inocula including yeasts (AY, DY) did not differ from unsupplemented rumen liquid. CONCLUSIONS When pre‐activated, the concentration of S. cerevisiae was initially higher and resulted in higher gas volumes, and more on a fibrous (sugar beet pulp) than a starchy (barley) substrate. The response is apparently quantitative, since no major changes were detected on biodiversity or fermentation profile. © 2020 Society of Chemical Industry

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Microbial fermentation of starch‑ or fibre‐rich feeds added with dry or pre‐activated Saccharomyces cerevisiae studied in vitro under conditions simulating high‐concentrate feeding for ruminants

Amanzougarene

Tejeda

Calvo

et al. 2020

J Sci Food Agric

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Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals

Rapoport

Turchetti

Buzzini

2016

World J Microbiol Biotechnol

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Dehydration of yeast cells causes them to enter a state of anhydrobiosis in which their metabolism is temporarily and reversibly suspended. This unique state among organisms is currently used in the production of active dry yeasts, mainly used in baking and winemaking. In recent decades non-conventional applications of yeast dehydration have been proposed for various modern biotechnologies. This mini-review briefly summarises current information on the application of dry yeasts in traditional and innovative fields. It has been shown that dry yeast preparations can be used for the efficient protection, purification and bioremediation of the environment from heavy metals. The high sorption activity of dehydrated yeasts can be used as an interesting tool in winemaking due to their effects on quality and taste. Dry yeasts are also used in agricultural animal feed. Another interesting application of yeast dehydration is as an additional stage in new methods for the stable immobilisation of microorganisms, especially in cases when biotechnologically important strains have no affinity with the carrier. Such immobilisation methods also provide a new approach for the successful conservation of yeast strains that are very sensitive to dehydration. In addition, the application of dehydration procedures opens up new possibilities for the use of yeast as a model system. Separate sections of this review also discuss possible uses of dry yeasts in biocontrol, bioprotection and biotransformations, in analytical methods as well as in some other areas.

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Effect of feeding Saccharomyces Cerevisiae on performance of dairy cows during summer heat stress

Bruno

Rutigliano

Cerri

et al. 2009

Animal Feed Science and Technology

112

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Mode of action of yeast culture (YEA-SACC 1026) for stimulation of rumen fermentation in buffalo calves

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Microbial fermentation of starch‑ or fibre‐rich feeds added with dry or pre‐activated Saccharomyces cerevisiae studied in vitro under conditions simulating high‐concentrate feeding for ruminants

Microbial fermentation of starch‑ or fibre‐rich feeds added with dry or pre‐activated Saccharomyces cerevisiae studied in vitro under conditions simulating high‐concentrate feeding for ruminants

Application of anhydrobiosis and dehydration of yeasts for non-conventional biotechnological goals

Effect of feeding Saccharomyces Cerevisiae on performance of dairy cows during summer heat stress

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