Haematological profiles of indigenous Boschveld chickens on probiotic-yeast (Saccharomyces cerevisiae) supplementation

2021 ◽  
Author(s):  
S. Maoba ◽  
I. P. Ogbuewu ◽  
J. W. Oguttu ◽  
C. A. Mbajiorgu
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Saccharomyces Cerevisiae ◽  
Probiotic Yeast

scholarly journals Unique genetic basis of the distinct antibiotic potency of high acetic acid production in the probiotic yeast Saccharomyces cerevisiae var. boulardii

2019 ◽  
Vol 29 (9) ◽  
pp. 1478-1494 ◽  
Author(s):  
Benjamin Offei ◽  
Paul Vandecruys ◽  
Stijn De Graeve ◽  
María R. Foulquié-Moreno ◽  
Johan M. Thevelein
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Acetic Acid ◽  
Acid Production ◽  
Genetic Basis ◽  
Yeast Saccharomyces Cerevisiae ◽  
Acetic Acid Production ◽  
Probiotic Yeast

Inhibitory effect of probiotic yeast Saccharomyces cerevisiae on biofilm formation and expression of α-hemolysin and enterotoxin A genes of Staphylococcus aureus

2019 ◽  
Author(s):  
Navid Saidi ◽  
Parviz Owlia ◽  
Seyed Mahmoud Amin Marashi ◽  
Horieh Saderi
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Staphylococcus Aureus ◽  
Biofilm Formation ◽  
Food Poisoning ◽  
Microtiter Plate ◽  
Inhibitory Effect ◽  
Yeast Saccharomyces Cerevisiae ◽  
Microtiter Plate Assay ◽  
Probiotic Yeast ◽  
Mrsa Strains

Background and Objectives: Staphylococcus aureus, as an opportunistic pathogen, is the cause of a variety of diseases from mild skin infections to severe invasive infections and food poisoning. Increasing antibiotic resistance in S. aureus isolates has become a major threat to public health. The use of compounds produced by probiotics can be a solution to this problem. Thus, the purpose of this study was to investigate the effect of Saccharomyces cerevisiae on some virulence factors (biofilm, α-hemolysin, and enterotoxin A) of S. aureus. Materials and Methods: Supernatant and lysate extracts were prepared from S. cerevisiae S3 culture. Sub-MIC concen- trations of both extracts were separately applied to S. aureus ATCC 29213 (methicillin-sensitive S. aureus; MSSA) and S. aureus ATCC 33591 (methicillin-resistant S. aureus; MRSA) strains. Biofilm formation of these strains was measured by microtiter plate assay and expression level of α-hemolysin and enterotoxin A genes (hla and sea, respectively) using real-time PCR technique. Results: The supernatant extract has reduced both biofilm formation and expression of sea and hla genes, while lysate ex- tract had only anti-biofilm effects. The MRSA strain showed more susceptibility to yeast extracts than MSSA strain in all tests. Conclusion: The present study exhibited favorable antagonistic effects of S. cerevisiae S3, as a probiotic yeast, on MSSA and MRSA strains. Based on the findings of this study, the compounds produced by this yeast can be used to control S. aureus infections; however, further similar studies should be conducted to confirm the findings of the present study.

scholarly journals Probiotic and Potentially Probiotic Yeasts—Characteristics and Food Application

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1306
Author(s):  
Adam Staniszewski ◽  
Monika Kordowska-Wiater
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Food Production ◽  
Health Benefit ◽  
Antimicrobial Activities ◽  
Fermented Foods ◽  
Yeast Saccharomyces Cerevisiae ◽  
Food Ingredients ◽  
Probiotic Yeast ◽  
The Subject ◽  
Therapeutic Properties

Probiotics are live microorganisms which when administered in adequate amounts confer a health benefit on the host. Besides the well-known and tested lactic acid bacteria, yeasts may also be probiotics. The subject of probiotic and potentially probiotic yeasts has been developing and arising potential for new probiotic products with novel properties, which are not offered by bacteria-based probiotics available on the current market. The paper reviews the first probiotic yeast Saccharomyces cerevisiae var. boulardii, its characteristics, pro-healthy activities and application in functional food production. This species offers such abilities as improving digestion of certain food ingredients, antimicrobial activities and even therapeutic properties. Besides Saccharomyces cerevisiae var. boulardii, on this background, novel yeasts with potentially probiotic features are presented. They have been intensively investigated for the last decade and some species have been observed to possess probiotic characteristics and abilities. There are yeasts from the genera Debaryomyces, Hanseniaspora, Pichia, Meyerozyma, Torulaspora, etc. isolated from food and environmental habitats. These potentially probiotic yeasts can be used for production of various fermented foods, enhancing its nutritional and sensory properties. Because of the intensively developing research on probiotic yeasts in the coming years, we can expect many discoveries and possibly even evolution in the segment of probiotics available on the market.

Nutritional and pro-health quality of lentil and adzuki bean sprouts enriched with probiotic yeast Saccharomyces cerevisiae var. boulardii

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 220-226 ◽  
Author(s):  
Michal Swieca ◽  
Monika Kordowska-Wiater ◽  
Monika Pytka ◽  
Urszula Gawlik-Dziki ◽  
Lukasz Seczyk ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Adzuki Bean ◽  
Yeast Saccharomyces Cerevisiae ◽  
Probiotic Yeast ◽  
Health Quality ◽  
Bean Sprouts
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