Yeast Probiotic and Yeast Products in Enhancing Livestock Feeds Utilization and Performance: An Overview

Abstract

The intensive use of antibiotics as growth-promoting agents in animal production has resulted in the spread of animal antibiotic resistance and possibly human antibiotic resistance. Based on this premise, it is significant to explore an alternative approach to preventing infectious diseases and promoting animal growth and health. Yeast as the main natural growth promoter in livestock nutrition has been extensively studied for decades. Numerous yeasts and yeast-containing products are produced, marketed, and used in animal feed as providers of nutrient sources, probiotics, and nutrients or serve distinct nutritional functions. A large amount of scientific research suggests that yeasts and their derivatives may be good for animal growth performance and health, especially when animals are housed in poor sanitation or are suffering from disease. However, when yeasts are used as a surrogate for livestock antibiotics, the results vary according to several factors, including yeast species, yeast product components, feed ingredients, animal category, type of symptoms, and differences in the rearing environment. In this review, the effects of different yeasts on different animals will be reviewed. The types of widely used yeast products, their functional characteristics, and application effects will be discussed in order to provide a reference for the development and application of yeast feed products.

The consequences of fermentation metabolism on the qualitative qualities and biological activity of fermented fruit and vegetable juices

“…Polysaccharides in fruit and vegetable juices are hydrolyzed to produce useful components in the fermentation process, such as oligosaccharides which can be used as bifidus factors for human nutritional and health functions ( Fonteles et al, 2018 ). It has been reported that after yeast fermentation, the nutritional value of fruit and vegetable juices improves and is easier to absorb, mainly during yeast fermentation, amino acids, B vitamins and other active compounds (such as glutathione and ergosterol) can be formed from fruit and vegetable juices, which improves the nutritional value of the product ( Pang et al, 2022 ).…”

What is the role of microbial biotechnology and genetic engineering in medicine?

“…Yeasts are unicellular, ubiquitous eukaryotic organisms traditionally isolated from soil, water, plants, honey, and food stocks (Pang et al, 2022 ). Numerous yeast and yeast‐derived products are produced and marketed as food supplements, functional foods, and pharmaceuticals, including anticancer and antimicrobial compounds (Roohvand et al, 2017 ).…”

Neglected gut microbiome: interactions of the non-bacterial gut microbiota with enteric pathogens

“…The yeast is therefore frequently studied as an additive to livestock feed. 137 The underlying mechanisms could be either that binding to the yeast decreases the pathogens’ binding to intestinal epithelium or that binding decreases the transit time through the gut and therefore facilitates pathogen elimination 138 ( Figure 4 ). The binding is inhibited in the presence of mannose, indicating the association of these bacteria to the surface mannose residues present on S. boulardii .…”