Effects of yeast products on the intestinal morphology, barrier function, cytokine expression, and antioxidant system of weaned piglets

The goal of this study was to evaluate the effects of a mixture of yeast culture, cell wall hydrolysates, and yeast extracts（collectively ＂yeast products,＂ YP） on the performance, intestinal physiology, and health of weaned piglets. A total of 90 piglets weaned at 21 d of age were blocked by body weight, sex, and litter and randomly assigned to one of three treatments for a 14-d feeding experiment, including（1） a basal diet（control）,（2） 1.2 g/kg of YP, and（3） 20 mg/kg of colistin sulfate（CSE）. No statistically significant differences were observed in average daily feed intake, average daily weight gain, or gain-to-feed ratio among CSE, YP, and control piglets. Increased prevalence of diarrhea was observed among piglets fed the YP diet, whereas diarrhea was less prevalent among those fed CSE. Duodenal and jejunal villus height and duodenal crypt depth were greater in the control group than they were in the YP or CSE groups. Intraepithelial lymphocytes（IEL） in the duodenal and jejunal villi were enhanced by YP, whereas IEL in the ileal villi were reduced in weaned piglets fed YP. Secretion of jejunal and ileal interleukin-10（IL-10） was higher and intestinal and serum antioxidant indexes were affected by YP and CSE. In YP- and CSE-supplemented animals, serum D-lactate concentration and diamine oxidase（DAO） activity were both increased, and intestinal mR NA expressions of occludin and ZO-1 were reduced as compared to the control animals. In conclusion, YP supplementation in the diets of weaned piglets appears to increase the incidence of diarrhea and has adverse effects on intestinal morphology and barrier function.

Mechanism and Clinical Observation of Effect of Growgx Yeast Fermentation Product Extract on Photo-aged HFF-1 Cells

[Objectives]To explore the effect of the extract of Growgx yeast fermentation product on ultraviolet A(UVA)-induced photo-aging of human skin fibroblasts(HFF-1)and its specific mechanisms from the level of cell biology,and discussed the application of the Growgx yeast fermentation product extract for skin aging.[Methods]A photo-aging model of HFF-1 cells was induced by UVA radiation meter,and it was given different concentrations of Growgx for intervention.The proliferation activity of the HFF-1 cells was detected with MTT method,and their migration and invasion ability was measured by scratch test.The SOD,HYP and MDA levels were detected with corresponding kits.After oxygen infusion apparatus assisted facial skin administration,the repair of the skin was observed through the VISIA skin tester.[Results]The survival rate of HFF-1 cells was reduced significantly by UVA with an irradiation dose of 10.8 J/cm2(P<0.05),while Growgx significantly increased their survival rate(P<0.001)and sped up the repair of damaged cells.Growgx promoted the production of SOD(P<0.05),reduced the level of MDA(P<0.05),and increased the level of HYP(P<0.05).Growgx effectively inhibited UVA-induced photo-aging of HFF-1 cells.The mechanism may be related to accelerating cell damage repair,up-regulating SOD and HYP expression levels,and reducing MDA expression level.The clinical observation showed that Growgx effectively improved skin spots and pores,making the skin smoother and more delicate.[Conclusions]Growgx can effectively fight against photo-aging caused by ultraviolet rays,and can significantly improve skin wrinkles.

Probiotics Potential of Yeast and Lactic Acid Bacteria Fermented Foods and the Impact of Processing: A Review of Indigenous and Continental Food Products

Probiotics have become essential in food safety and health discourse with interest in their availability, stability, nutrition, and health implications. In this paper, an overview of probiotics of yeast and lactic acid, bacterial fermented food is presented. Probiotics of Lactobacillus spp. and Bifidobacterium spp.’s activities and processes within the human intestinal system are examined. Yeast and lactic acid bacterial (LAB) fermented foods from classified food groups such as vegetables, cereals, and grains, soybean, milk, fish, meat, and beverages are examined. This paper focuses on probiotic (microorganism) strains identified with food and their potential health and nutrition benefits. Finally, the impact of processing parameters and non-process factors on probiotics potential in fermented food is investigated.

Feeding of yeast(Candida spp.) improves in vitro ruminal fermentation of fibrous substrates

In vitro gas production technique（IVGPT） was used with the objective of determining the inclusion effect of live cells of two strains of Candida yeast on in vitro ruminal fermentation of two fibrous substrates. In order to achieve this, two experiments were performed： A） using oat straw（Avena sativa） as substrate; B） using alfalfa hay（Medicabo sativa） as substrate, comparing the effect of two different strains of Candida genre, both isolated from the rumen, on the mentioned substrates. Levica 25（Candida tropicalis） yeast belongs to the culture collection of the Institute of Animal Science, Cuba, and Levazoot 15（Candida norvegensis） yeast is part of the collection of the Faculty of Zootechnology and Ecology of the Autonomous University of Chihuahua, Mexico. Both strains demonstrated their potential in activating the ruminal fermentation. They stimulated（P〈0.0001） the ruminal fermentation of the substrates under study. However, the Levazoot strain stimulated the dry matter（DM） fermentation of alfalfa in 21.43%, more than Levica 25. It is concluded that there is an influence of yeast strain and diet on the rumen environment and, therefore, it is important to select the appropriate strain in every production condition.

Some Factors Affecting the Production of Carotenoids by <i>Rhodotorula glutinis</i>var. <i>glutinis</i>

A new yeast strain isolated from pin cushion flower (Scabiosa atropurpura) in our laboratory was selected from 200 yeast isolates as carotenoids producer and identified as Rhodotorula glutinis var. glutinis. The selected isolate was grown in synthetic medium to study the effect of carbon to nitrogen ratio, sources of nitrogen and carbon, mineral salts and incubation temperature on carotenoids production. The results indicated the following optimal conditions: carbon to nitrogen ratio of 5, ammonium sulphate as nitrogen source, sucrose as carbon source, presence of zinc sulphate in the medium and cultivation temperature of 25?C. The studied factors affected the dry biomass as well as the proportion of carotenoids and consequently the colour of pellets of the yeast. The yeast strain was grown under the optimal conditions to study the changes occurring in the medium and the pellets during carotenoids production for 6 days. Carotenoids production started after the first day of incubation and most of the carotenoids content in the yeast cells was produced during stationary phase. The highest cellular (861 μg?g–1) and volumetric (1.9 mg?L–1) carotenoids content were ob- tained after 5 days of growth.

Application of Active Dry Yeast in Pigs

Active dry yeast is dried by a certain way or retains most of its fermentation capacity, and it does not contain any grains or animal microbial preparations of other fillers. Its main components are active yeast thallus with content ≥90% and a small amount of emulsifier. In pig production, active dry yeast can enhance animal appetite, feed intake, animal growth, hindgut fermentation, breeding environment and anti- stress capability of animals, or reduce feed coefficient, animal constipation, incidence of swine and the number of pathogens in feces to prevent piglets from diarrhea. Studies have been proved that high active dry yeast has a very good application effect on sows, piglets and growing -finishing pigs. Active dry yeast in use should be noted that it should be used up within 3 -6 months after being mixed with feed, while its dosage for pigs at different stages is as follows： nursery pigs of 500 -1 000 g/t complete feed; sows of 500 -800 g/t complete feed; fattening pigs of 250 -500 g/t complete feed. Active dry yeast is very sensitive to the hot and humid, and is also not used in granulated feed and extruded feed.

STUDY ON IMMOBILIZED YEAST CELLS WITH HRDROPHILIC POLYMER CARRIER BY RADIATION - INDUCED COPOLYMERIZATION

In this paper, various kinds of monomers 2-hydroxyethyl methacrylate (HEMA), 2-hydroxyethyl acrylate (HEA), hydroxypropyl methacrylate (HPMA) and methoxy polyethylene glycol methylacrylate (M-23G) were eopolymerized by radiation technique at low temperature (-78℃) and several kinds of copolymer carriers were obtained. Yeast cells were immobilized through adhesion and multiplication of yeast cells themselves on these carriers. The etharol productivity of immobilized yeast cells with these carriers was related to the monomer composition and water content of copolymer carriers and the optimum monomer composition was 20%:10% in poly (HEA-M23G). In this case, the ethanol productivity of immobilized yeast cells was 26 mg /( ml·h), which was 4 times as high as that of free cells. In this study, the effect of adding of crosslinking reagent (4G) in copolymer on activity of yeast cells immobilized with the carriers were also studied. It was found that the effect of adding crosslinking reagent (4G) in lower monomer composition of poly(HEA-M23G) on the ethanol productivity of immobilized cells was better than that in higher one in this work.

Dairy Farming Conditions and Utilization Levels of Liquid Brewers’ Yeast in Kenya

Dairy production plays an integral part in supporting smallholder farmers’ livelihoods. The desire to increase the number of dairy cattle is not feasible due to the reduced output of feed resources occasioned by climate change. Consequently, the need to increase productivity per cow is inevitable. Conventional protein supplements are costly;hence, the need to explore affordable nutrientdense alternative feed resources. Liquid brewers’ yeast (LBY), a by-product of the brewing industry, is a rich protein supplement in dairy production. This study aimed to assess the dairy farming conditions and utilization levels of LBY as a feed supplement in Githunguri Sub-county, Kiambu. Semi-structured questionnaires were administered to 457 dairy farmers in a cross-sectional survey. The findings revealed that most farmers (94.2%) fed their cattle on established forage/fodder and crop residues with supplementation. Even though 53.1% of the respondents were aware of the use of LBY, only 30.6% utilized it to supplement dairy cows, most of whom (96.0%) used it fresh without preservation. Membership in farmers’ organizations increased awareness of LBY (r = 0.732). Principal component analysis indicated that the benefits of using LBY outweigh the challenges involved with a loading matrix of 0.891 - 0.954 and 0.681 - 0.807, respectively. The low adoption and use levels of LBY as a source of protein supplements were due to low awareness. There is a need for concerted efforts by stakeholders in the industry to increase farmers’ knowledge base on the utilization and effectiveness of LBY in dairy production.

Vintage Effect on the Strain Dependent Dynamics of Ethanol Production in Vineries of Tokaj

The dynamics of ethanol production of local strains of three yeast species and their ternary mixtures was examined in two Tokaj vineries. Although, the performance of them diverged significantly in first etaps of vinification—up to the utilization of half of the sugar content of grape juice—the variations vintages per vintages surpassed the strain-dependent alterations. The divergence in the latter aspect diminished during the last etap, and the ethanol concentration in young wines fermented by Saccharomyces cerevisiae, S. uvarum and Starmerella bacillaris (2 local strains of each) and their mixtures did not vary considerably (c.v. 4.2%). The vinification of grape juice performed more rapidly in fermentors inoculated with strains of S. cerevisiae, S. uvarum and St. bacillaris as well as with their mixtures than in spontaneously initiated ones by wild mycoflora in each vintage. The strains responded in different manners to conditions vintage per vintage, however, their ternary mixtures always fermented more intensively the grape juice than the strains alone. The strains affected the dynamics of alcohol production to different extents, but the alterations between them exceeded the variation between the average effects of the species. The circumstances of vinification significantly influenced the subsequent events of fermentation, but the maximum intensity of ethanol production was inversely proportional to the time required to start alcohol production (p > 0.05), similar to that observed in the laboratory under strictly controlled micro-vinification experiments. The maximum intensity of ethanol production (MIE) varied between 0.64 - 2.59 mM ethanol per hour. The coefficients of second-order polynomial equations describing the dynamics of alcohol production in both laboratory micro-scale and medium-scale experiments in cellars revealed similar correlations regarding the interaction of factor groups regulating the process: the constant (time-independent) and secondary (time-dependent) coefficients of these polynomes counteracted to the primary (time dependent) ones strictly in the strain-dependent manner, and the role of these three factors groups varied also in a strain dependent manner during the vinification process independently of the varying circumstances in three vintages.

活性酵母对冷季泌乳牦牛产奶量、乳成分及血液指标的影响

为探讨活性酵母对冷季泌乳牦牛产奶量、乳成分及血液指标的影响,试验将16头泌乳牦牛随机分为两组,分别为对照组和活性酵母组(80 g/头·d),试验期为6周。结果显示:(1)与对照组相比,活性酵母组第18天产奶量提高了0.45 kg(P <0.05);35天乳蛋白率、乳脂肪率及乳糖率分别提高了0.68、0.49、0.11个百分点(P <0.05)。(2)与对照组相比,活性酵母组第18天血液葡萄糖(GLU)含量提高了0.26 mmol/L(P <0.01);第35天白蛋白(ALB)和甘油三酯(TG)含量分别提高了4.34 g/L(P <0.01)和0.08 mmol/L(P <0.05),尿素氮(UN)含量降低了0.55 mmol/L(P <0.01)。(3)与对照组相比,活性酵母组第18天免疫球蛋白G(Ig G)、第35天免疫球蛋白A(Ig A)和试验全程免疫球蛋白M(IgM)含量分别提高了1.26 pg/mL(P <0.05)、0.04 g/L(P <0.05)和0.23 g/L(P <0.01)。结果表明,活性酵母可通过调控瘤胃内环境和微生物区系结构,提高饲粮能量、蛋白质等营养物质消化率及利用率,进而提高机体免疫力并改善泌乳性能及乳成分。

新疆传统发酵乳制品调研及其发酵微生物种质资源分析

为挖掘新疆传统发酵乳制品的微生物菌种资源,对不同地区传统发酵乳的制作方式及其发酵微生物进行了调研。采集了全疆12个地州及乌鲁木齐周边共45个县165个乡村483份家庭作坊生产的传统发酵乳制品,并对其进行了发酵微生物筛选。从采集的不涉及任何商品发酵剂的新疆传统发酵乳中,共筛选出497株乳酸菌和364株酵母菌,并首次发现了假肠膜明串珠菌、汉逊德巴利酵母和巴氏醋杆菌等菌。此研究成果可为开发新疆传统发酵乳制品的优质菌种资源提供基础。

酵母核苷酸对奶牛生产性能、乳品质、血清指标及经济效益的影响

试验旨在研究酵母核苷酸对奶牛生产性能、乳品质、血清指标及经济效益的影响。选择体重、胎次、产奶量相近的40头健康荷斯坦奶牛,随机分为4组,每组10个重复,每个重复1头奶牛。对照组饲喂基础饲粮,试验1组、试验2组和试验3组分别在基础饲粮中添加0.2%、0.4%和0.8%酵母核苷酸。预试期10 d,正式试验期60 d。结果显示,与对照组相比,试验3组奶牛的平均日采食量显著升高(P<0.05)。试验2组和试验3组奶牛的平均日产奶量显著升高(P<0.05),试验2组奶牛的料奶比显著降低(P<0.05)。与对照组相比,试验2组奶牛的鲜奶中乳脂率显著升高(P<0.05);各试验组奶牛的乳总体细胞数显著降低(P<0.05)。试验组奶牛乳房炎发病率为0,与对照组相比显著降低(P<0.05)。试验2组和试验3组奶牛的血清免疫球蛋白G(IgG)含量显著高于对照组(P<0.05)。试验2组奶牛的利润比对照组增加12.07%,经济效益明显提高。研究表明,饲喂酵母核苷酸可以提高奶牛的生产性能和乳品质,改善血清指标,提高经济效益,建议酵母核苷酸添加量为0.4%。

蛋鸡日粮中添加不同剂量酵母膳食纤维对生产性能、蛋品质和免疫指标的影响

为研究在基础日粮中添加不同剂量酵母膳食纤维对蛋鸡生产性能、蛋品质和免疫球蛋白的影响,本试验选取270只35周龄海兰褐商品蛋鸡分为5个处理组,每个处理组6个重复,每个重复9只鸡,对照组饲喂基础日粮,试验组分别添加1、3、6、12kg/t的酵母膳食纤维,试验周期6周。试验结束后统计蛋鸡生产性能、蛋品质和免疫指标。结果显示:日粮中添加酵母膳食纤维的剂量达到6 kg/t时,能够显著增加蛋鸡的平均采食量,降低鸡蛋的破损率,同时蛋重也有增加的趋势,另外,日粮中添加酵母膳食纤维能够显著增加蛋鸡血清中IgA、IgG和IgM的含量。以上结果表明,日粮中添加酵母膳食纤维6kg/t及以上能够提高蛋鸡的生产性能,改善鸡蛋品质,提高机体免疫力。

酿酒酵母培养物对反刍动物免疫抗病性及生产性能的影响

酿酒酵母培养物具有提高反刍动物生产性能、调节免疫功能、调节瘤胃微生物促进消化等作用,在反刍动物上的应用日趋广泛。近年来,科技工作者针对酿酒酵母培养物在畜牧业生产上的应用展开了大量的研究。文章综述了酿酒酵母培养物对奶牛产奶量、乳品质、瘤胃发酵和免疫的影响,及对肉牛采食量、生长性能、抗病性的影响,以及对肉羊采食量、增重、免疫的影响,以期为酿酒酵母培养物在反刍动物上的应用提供技术参考。

酵母培养物的生物学功能及其在畜牧生产中的应用研究进展

酵母培养物是活酵母在特定工艺下经过充分厌氧发酵后形成的微生态制品,主要由酵母内容物、酵母细胞壁、酵母细胞代谢物和变性培养基等构成,富含β-葡聚糖、甘露寡糖、维生素、有机酸等多种营养物质,具有调节肠道微生态平衡、吸附霉菌毒素、增强机体免疫力和抗氧化等作用,从而促进肠道健康并提高动物的生产性能。酵母培养物作为一类饲料原料在猪、禽、反刍动物等养殖领域得到了广泛应用。本文从酵母培养物的主要组成、作用机理以及在畜禽生产中的应用进行阐述,以期为酵母培养物在畜禽养殖领域上的深入开发与合理应用提供参考。

醋源生香酵母的筛选及其特性研究

为解决食醋香气弱、香气不稳定问题,提升食醋风味品质,该文以醋醅和醋曲为菌源,对分离菌株采用嗅闻法、皂化法及顶空固相微萃取气质联用(headspace solid phase microextraction-gas chromatograph-mass spectrometry,HS-SPME-GC-MS)法筛选高产酯(生香)酵母菌株并进行种属鉴定,进而研究其生长及产酯特性。结果表明,从20份醋源样品中分离101株酵母菌,利用嗅闻法发现36株菌产香气明显,皂化法发现6株菌产酯能力较强,其中,菌株D13-Y2产酯能力突出,在发酵液中总酯产量为(3.50±0.07)g/L,HS-SPME-GC-MS测定出该菌可产挥发性香气成分59种,其中包含酯类物质有22种、醇类9种、酸类4种、酮类2种、醛类1种、酚类1种、其他物质20种。经鉴定,该菌株为异常威克汉姆酵母(Wickerhamomyces anomalus),其最适培养条件为:28℃、pH 4.5、18 h,有较好的酒精耐受能力;其最适产酯条件为:发酵温度20℃、接种量(体积分数)3%、发酵时间4 d;分别添加体积分数1%的乙醇、体积分数0.1%的乙酸时总酯产量可分别提高10.32%[总酯产量达(3.74±0.01)g/L]、13.15%[总酯产量达(4.03±0.04)g/L]。该研究结果旨在为改善麸醋风味品质提供了菌种资源和理论依据。

产气微生物掺量对水泥基材料界面过渡区性能的影响

界面过渡区是混凝土结构中的薄弱部分,对混凝土的性能有重要影响。选用酵母菌作为产气微生物,研究了产气微生物掺量对水泥-骨料界面过渡区性能的影响。结果表明:酵母菌的加入加速了Ca(OH)_(2)的消耗,促进了CaCO_(3)、C-S-H等水化产物的生成,细化了界面过渡区结构,优化了界面过渡区产物组成,降低了界面过渡区宽度,并增加了显微硬度;当微生物掺量为80%时,界面过渡区的优化效果最佳,与无微生物时相比,界面过渡区的宽度减少了14.3%~15.4%,显微硬度增加了15.2%~25.1%。

酵母菌在发酵乳中的增殖特性及其对产品品质的影响

[目的]为了探究酵母菌在发酵乳中的增殖特性及其对产品品质的影响。[方法]发酵乳中添加70~80CFU/mL酵母菌,模拟发酵乳中含有少量酵母菌,测试不同培养温度下发酵乳中酵母菌增殖特性及其对不同时间段产品组织状态、感官、酸度影响。[结果]在4~28℃测试温度范围内,温度升高会导致酵母菌在发酵乳中的延滞期缩短,增殖速度加快。酵母菌增殖过程导致产品包装鼓胀变形等,导致沙口感、发酵味等感官变化,导致酸度增长速度提高。酵母菌增殖过程未明显影响乳清析出变化及口感细腻度。[结论]在不同培养温度下,酵母菌数量及生长阶段在产品不同强度发酵味时有明显区别。产品在4℃培养时,酵母菌增殖速度极缓慢,25 d内对品质无明显影响。本研究结果为发酵乳企业提供产品质量控制技术参考。

酵母硒复合制剂对蛋鸡生产性能及蛋品质的影响

为分析酵母硒复合制剂对蛋鸡生产性能及蛋品质的影响。试验选取300羽28周龄的海兰褐蛋鸡,随机分为4组,每组5个重复,每个重复15羽。对照组根据《海兰褐壳蛋鸡商品代饲养管理技术规程》(DB34/T1650~2012)配制基础日粮,试验组分别在基础日粮中添加100、200、300mg/kg酵母硒复合制剂。预饲期7d,正试期60d。结果表明:(1)1~30d阶段,随着基础日粮中酵母硒复合制剂添加水平的提高,产蛋率有增加趋势(P <0.10)。31~60d阶段,与对照组相比,基础日粮添加200、300mg/kg酵母硒复合制剂可显著提高蛋鸡的产蛋率、平均日产蛋重(P <0.05),且显著降低了蛋鸡的料蛋比(P <0.05)。(2)试验第30天,与对照组相比,基础日粮添加200、300mg/kg酵母硒复合制剂可显著提高蛋黄颜色(P <0.05)。试验第60天,与对照组相比,基础日粮添加200、300mg/kg酵母硒复合制剂可显著提高鸡蛋重量、蛋白高度(P <0.05),基础日粮添加100、200、300mg/kg酵母硒复合制剂可显著提高了蛋黄颜色(P <0.05)。由此可见,基础日粮中添加200、300mg/kg酵母硒复合制剂均能提高蛋鸡生产性能,有效改善蛋品质。

伊力特浓香型大曲中优良酵母菌的分离筛选及麸曲制曲工艺优化

该研究以伊力特浓香型大曲为筛选原料,采用传统培养分离法及产乙醇性能分析从中分离筛选优良酵母菌,并通过形态学观察及分子生物学技术对其进行菌种鉴定。利用筛选菌株制作纯菌种麸曲,并以发酵液乙醇含量为响应值,采用单因素及响应面试验对麸曲制曲工艺进行优化。结果表明,筛选得到一株产乙醇性能优良的酵母菌LX-2,经鉴定其为扣囊复膜酵母(Saccharomycopsis fibuligera)。利用菌株LX-2制作纯种麸曲的最佳制曲条件为接种量11%,发酵温度29℃,发酵时间54 h,水分添加量55%。在此优化条件下,扣囊复膜酵母LX-2纯种麸曲中的乙醇含量为6.17%,总酯和总酸含量分别为0.223 g/L和0.078 g/L,糖化酶、液化酶活力分别为370.00 U/g和530.40 U/g,说明该酵母麸曲在具备较高产乙醇能力的同时,也具有一定的糖化酶、液化酶活力。该研究对伊力特浓香型大曲中优良酵母菌的分离筛选及其麸曲制备具有一定的参考意义。