Surface binding of aflatoxin B1 by Saccharomyces cerevisiae strains with potential decontaminating abilities in indigenous fermented foods

A feeding trial (35 days) was carried out to investigate the effect of Saccharomyces cerevisiae cell wall as a mycotoxin biodegradation agent on the performance, feed efficiency, carcass traits, and immunity response against diseases in broilers fed aflatoxin B1 contaminated diets. For this purpose, 200 one day old broilers were randomly allotted into four groups, each with five replicates (10 birds per replicate). Four starter and finisher experimental rations were formulated by using (A) 0, (B) 1.25, (C) 2.5, and (D) 3.75 g kg−1 of Saccharomyces cerevisiae. Experimental diets were contaminated with aflatoxin B1 (100 ppb kg−1 diet). The experimental chicks were kept under standard managerial conditions, and the vaccination program was followed against infectious bursal disease (IBD), infectious bronchitis (IB), and Newcastle disease (ND) diseases. At the end of the feeding trial, carcass, organ weight, and blood samples were collected randomly to determine the carcass traits and antibody titer against ND and IBD viruses. Throughout the experiment, the addition of 3.75 g kg−1 of the Saccharomyces cerevisiae cell wall (Group-D) in feed resulted in the highest weight gain, final weight, feed intake, and the lowest FCR values followed by C group compared with the other groups. All carcass traits were significantly (p > 0.05) improved by increasing the inclusion levels of Saccharomyces cerevisiae in broiler diets. It could be concluded that the broiler diet supplemented with 2.5 or 3.75 g kg−1 of Saccharomyces cerevisiae as a biodegrading agent resulted in improved growth performance, immunity activity and carcass traits, and supplementation with Saccharomyces cerevisiae at these levels can be used effectively in broiler diets without negatively affecting bird health status.

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Intestinal Mucus Alters the Ability of Probiotic Bacteria To Bind Aflatoxin B1 In Vitro

Applied and Environmental Microbiology ◽

10.1128/aem.70.10.6306-6308.2004 ◽

2004 ◽

Vol 70 (10) ◽

pp. 6306-6308 ◽

Cited By ~ 50

Author(s):

S. Gratz ◽

H. Mykkänen ◽

A. C. Ouwehand ◽

R. Juvonen ◽

S. Salminen ◽

...

Keyword(s):

Aflatoxin B1 ◽

Probiotic Bacteria ◽

Dependent Manner ◽

Surface Binding ◽

Intestinal Mucus ◽

Aflatoxin B ◽

Strain Dependent

ABSTRACT Several probiotics are known to bind aflatoxin B1 (AFB1) to their surfaces and to adhere to intestinal mucus. In this study, preincubation of two probiotic preparations with either AFB1 or mucus reduced the subsequent surface binding of mucus and AFB1, respectively, in a strain-dependent manner.

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Optimization of the cultivation conditions of indigenous wild yeasts and evaluation of their leavening capacity

10.1101/553818 ◽

2019 ◽

Author(s):

Elsa Beyene Gebreslassie ◽

Anteneh T. Tefera ◽

Diriba Muleta ◽

Solomon K. Fantaye ◽

Gary M. Wessel

Keyword(s):

Saccharomyces Cerevisiae ◽

Hydrogen Sulfide ◽

Cell Mass ◽

Baker’S Yeast ◽

Fermented Foods ◽

Baker's Yeast ◽

Leavening Ability ◽

Maximum Cell ◽

Commercial Yeast ◽

Indigenous Yeasts

AbstractEthiopia has a high demand for baker’s yeast in the bread and beverage industries. Unfortunately, Ethiopia has no producing plant for baker’s yeast and instead relies on costly imports. The objective of this work was to identify the most productive and useful indigenous baker’s yeasts isolated from local fermented foods and drinks, honey and Molasses using leavening ability as the major metric. Six of the test isolates produced a maximum cell mass at 30°C, pH of 5.5 and 48 hours of incubation. Isolate AAUTf1 did not produce hydrogen sulfide, while isolates AAUTf5, AAUTj15 and AAUSh17 produced low levels of this chemical, and isolates AAUMl20 and AAUWt21 produced high levels of hydrogen sulfide, neglecting their utility in baking. The leavening performance of isolates AAUTf1 (Candida humilis) and AAUTf5 (Kazachstania bulderi) had the highest dough volume of 131 cm3and 128 cm3respectively in 120 min. Isolates AAUSh17 (Saccharomyces cerevisiae) and AAUTj15 (Saccharomyces cerevisiae) raised the dough volume of 127 cm3and 125 cm3respectively, at 60 min compared to commercial yeast (117 cm3in 90 min). The study also revealed that mixed cultures of indigenous yeasts had better leavening capacity than single cultures. The co-inoculated cultures of AAUTf1 + AAUTf5 + AAUTj15, AAUTf5 + AAUTj15, and AAUTf1 + AAUTj15 + AAUSh17 reached 143 cm3at 90 min, 141 cm3and 140 cm3both at 60 min, respectively. Thus, the indigenous isolates are candidates for optimizing utilization of yeast for fast promotion and utilization in the bakery industries.

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In Vitro Evaluation of Probiotic Properties of Indigenous Yeasts Isolated from Nigerian Fermented Food Products

Asian Food Science Journal ◽

10.9734/afsj/2021/v20i530300 ◽

2021 ◽

pp. 75-85

Author(s):

I. A. Adesokan ◽

A. I. Sanni ◽

S. S. Kanwar

Keyword(s):

Saccharomyces Cerevisiae ◽

Large Subunit ◽

Food Products ◽

Fermented Food ◽

Adhesive Property ◽

Fermented Foods ◽

Probiotic Properties ◽

Bile Tolerance ◽

Acid And Bile Tolerance ◽

Indigenous Yeast

Probiotics are living microbial food supplements which beneficially affect the host by improving the intestinal microbial balance. Before an organism can be designated as probiotic there are certain criteria that must be fulfilled. These include acid and bile tolerance, antimicrobial activity, ability to co-aggregate, hydrophobicity etc. One hundred and eighty one indigenous yeast isolates recovered from various fermented food products of Nigeria were characterized and grouped using phenotypic methods. Forty two selected yeast isolates were identified using molecular method which involved sequencing of D1 and D2 domain of the large subunit of ribosomal DNA. Then nine indigenous Saccharomyces cerevisiae were evaluated for their probiotic characteristics such as acid and bile tolerance, transit in simulated gastric and intestinal juices, autoaggregation and hydrophobicity. Saccharomyces cerevisiae SC10 was included as a positive control. The S. cerevisiae were able to grow in the presence of acidic medium with pH as low as 2 and 3. In the minimum inhibitory concentration test with 0-1% ox bile, all the S. cerevisiae tested were able to grow. The growth for 3% bile tolerance test ranged from 4.81 to 5.35 log cfu/ml. These isolates were able to survive in simulated gastro-intestinal transit. All the yeast isolates exhibited bile salt deconjugation activity against sodium glycodeoxycholate and were able to grow in the presence of all other bile salts investigated. Autoaggregation ability (an adhesive property) of the indigenous yeast isolates ranged from 89.80% for S. cerevisiae BK19 to 99.91% for S. cerevisiae OB03. The native yeast isolates also exhibited high percentage hydrophobicity, another adhesive property of probiotics. The values obtained ranged from 31.62 to 83.45% for isolates AG23A and OB 17. These observations indicate that the native yeast isolates from Nigerian fermented foods have the potential of being use as probiotics for making functional foods.

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