The effects of dietary inactive brewer's yeast Saccharomyces cerevisiae var. ellipsoideus on the growth, physiological responses and gut microbiota of juvenile beluga (Huso huso)

Aquaculture ◽  
2011 ◽  
Vol 318 (1-2) ◽  
pp. 90-94 ◽  
Author(s):  
Seyed Hossein Hoseinifar ◽  
Alireza Mirvaghefi ◽  
Daniel L. Merrifield
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Gut Microbiota ◽  
Physiological Responses ◽  
Huso Huso ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewer's Yeast

scholarly journals Efficient Removal of Metals from Synthetic and Real Galvanic Zinc–Containing Effluents by Brewer’s Yeast Saccharomyces cerevisiae

Materials ◽  
2020 ◽  
Vol 13 (16) ◽  
pp. 3624 ◽  
Author(s):  
Inga Zinicovscaia ◽  
Nikita Yushin ◽  
Daler Abdusamadzoda ◽  
Dmitrii Grozdov ◽  
Margarita Shvetsova
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Metal Ions ◽  
High Efficiency ◽  
Zinc Ions ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewer's Yeast ◽  
Biosorption Process ◽  
Metal Biosorption ◽  
Removal Of Metal Ions

The performance of the brewer’s yeast Saccharomyces cerevisiae to remove metal ions from four batch systems, namely Zn(II), Zn(II)-Sr(II)-Cu(II), Zn(II)-Ni(II)-Cu(II), and Zn(II)-Sr(II)-Cu(II)-Ba(II), and one real effluent was evaluated. Yeast biosorption capacity under different pH, temperature, initial zinc concentration, and contact time was investigated. The optimal pH for removal of metal ions present in the analyzed solution (Zn, Cu, Ni, Sr, and Ba) varied from 3.0 to 6.0. The biosorption process for zinc ions in all systems obeys Langmuir adsorption isotherm, and, in some cases, the Freundlich model was applicable as well. The kinetics of metal ions biosorption was described by pseudo-first-order, pseudo-second-order, and Elovich models. Thermodynamic calculations showed that metal biosorption was a spontaneous process. The two-stage sequential scheme of zinc ions removal from real effluent by the addition of different dosages of new sorbent allowed us to achieve a high efficiency of Zn(II) ions removal from the effluent. FTIR revealed that OH, C=C, C=O, C–H, C–N, and NH groups were the main biosorption sites for metal ions.

Coping with exposure to hypoxia: modifications in stress parameters in gilthead seabream (Sparus aurata) fed spirulina (Arthrospira platensis) and brewer’s yeast (Saccharomyces cerevisiae)

2019 ◽  
Vol 45 (6) ◽  
pp. 1801-1812 ◽  
Author(s):  
Bruno Olivetti de Mattos ◽  
José Fernando López-Olmeda ◽  
Bartira Guerra-Santos ◽  
Cristóbal Espinosa Ruiz ◽  
José María García-Beltrán ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sparus Aurata ◽  
Arthrospira Platensis ◽  
Gilthead Seabream ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewer's Yeast ◽  
Stress Parameters

scholarly journals Use of brewer’s yeast (Saccharomyces cerevisiae) in broiler feeds to replace corn gluten meal with or without probiotic additives

2021 ◽  
Vol 24 (1) ◽  
pp. 66-83
Author(s):  
Georgeta Ciurescu ◽  
Mihaela Dumitru ◽  
Anca Gheorghe
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Dietary Treatment ◽  
Broiler Chicks ◽  
Brewer’S Yeast ◽  
Feed Conversion ◽  
Corn Gluten Meal ◽  
Yeast Saccharomyces Cerevisiae ◽  
Treatment Groups ◽  
Brewer's Yeast ◽  
Corn Gluten

Abstract This study was intended to assess the effect of graded replacements of corn gluten meal with Brewer’s yeast (Saccharomyces cerevisiae), with and without Bacillus megaterium supplementation, on performance, carcass characteristics, and the gut broilers microflora composition. A total of 720 mixed sex one-day-old broiler chicks (Ross 308) were randomly assigned to six dietary treatment groups (6 replicates each) in a 3 × 2 factorial arrangement, including 3 levels of Brewer’s yeast (BY; 0, 25, and 50%, to replace corn gluten meal; CGM) in the presence (+) or absence (−) of B. megaterium used as probiotic (Pro). The results showed that broilers fed diets containing BY up to 25% had comparable body weight (BWG), feed intake (FI), and feed conversion ratio (FCR) to the birds fed only CGM, over the entire feeding period (days 1–35). Conversely, higher levels of BY (50% replacing CGM) registered the lowest BWG values (P < 0.001) and impaired FCR (P < 0.010), but without effects on FI. The BY diets did not significantly affect the main broiler’s carcass traits. The diets with Pro did not involve modifications on carcass and organs size, but a tendency to increase the gizzard weight (P = 0.094) and to decrease SIL (P = 0.076) was observed. Pro addition also, reduced the cecal pH (P = 0.040) and diminish the total coliforms (P < 0.010), Clostridium spp. (P < 0.0001), and E. coli (P < 0.0001) count, whereas LAB, Bacillus spp., and Enterococcus spp. bacteria were increased (P = 0.022; P < 0.0001, and P < 0.0001, respectively).

scholarly journals Activation of waste brewer's yeast Saccharomyces cerevisiae for bread production

2005 ◽  
pp. 247-254 ◽  
Author(s):  
Stevan Popov ◽  
Sinisa Dodic ◽  
Jasna Mastilovic ◽  
Jelena Dodic ◽  
Jovanka Popov-Raljic
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Production Process ◽  
High Speed ◽  
Baker’S Yeast ◽  
Baker's Yeast ◽  
Brewer’S Yeast ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brewer's Yeast ◽  
Bread Production

The waste brewer's yeast S. cerevisiae (activated and non-activated) was compared with the commercial baker's yeast regarding the volume of developed gas in dough, volume and freshness stability of produced bread. The activation of waste brewer's yeast resulted in the increased volume of developed gas in dough by 100% compared to non-activated brewer's yeast, and the obtained bread is of more stable freshness compared to bread produced with baker's yeast. The activation of BY affects positively the quality of produced bread regarding bread volume. The volume of developed gas in dough prepared with the use of non-activated BY was not sufficient, therefore, it should not be used as fermentation agent, but only as an additive in bread production process for bread freshness preservation. Intense mixing of dough results in more compressible crumb 48 hrs after baking compared to high-speed mixing.

Sign in / Sign up

Export Citation Format

Share Document