scholarly journals Black soldier fly (Hermetia illucens) larvae powder as a larval diet ingredient for mass-rearing Aedes mosquitoes

Parasite ◽  
2019 ◽  
Vol 26 ◽  
pp. 57 ◽  
Author(s):  
Wadaka Mamai ◽  
Nanwintoum Sévérin Bimbilé Somda ◽  
Hamidou Maiga ◽  
Anna Konczal ◽  
Thomas Wallner ◽  
...  
Keyword(s):  
Mass Production ◽  
Egg Production ◽  
Bovine Liver ◽  
Mass Rearing ◽  
High Plasticity ◽  
Brewer’S Yeast ◽  
Black Soldier Fly ◽  
Brewer's Yeast ◽  
Female Body Size

The mass production of mosquitoes is becoming more wide-spread due to the increased application of the sterile insect technique (SIT) and other genetic control programmes. Due to the variable availability and high cost of the bovine liver powder (BLP) constituent of many current larval diets, there is an urgent demand for new ingredients in order to support sustainable and efficient mosquito production while reducing rearing cost, without affecting the quality of the insects produced. Two black soldier fly (BSF) powder-based diet formulations (50% tuna meal, 35% BSF powder, 15% brewer’s yeast and 50% tuna meal + 50% BSF powder) were tested for their suitability to support the development of Aedes aegypti and Ae. albopictus mosquitoes in mass-rearing conditions. Overall, the results indicate that the use of the BSF powder did not negatively impact the development and quality of the produced insects in terms of time to pupation, adult production and male flight ability. Furthermore, depending on the species and diet formulations, there were improvements in some parameters such as female body size, egg production, egg hatch rate and male longevity. BSF powder is a valuable ingredient that can effectively replace costly BLP for the mass production of high quality Ae. aegypti and Ae. albopictus mosquitoes. Both diet formulations can be used for Ae. aegypti showing high plasticity to nutrition sources. However, for Ae. albopictus we recommend the combination including brewer’s yeast.

Yeast derivatives and wheat germ in the adult diet modulates fecundity in a tephritid pest

2018 ◽  
Vol 109 (2) ◽  
pp. 178-190 ◽  
Author(s):  
L. Goane ◽  
P.M. Pereyra ◽  
F. Castro ◽  
M.J. Ruiz ◽  
M.L. Juárez ◽  
...  
Keyword(s):  
Egg Production ◽  
Wheat Germ ◽  
Low Cost ◽  
Nutrient Content ◽  
Mass Rearing ◽  
Protein Source ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Adult Diet ◽  
Ovary Maturation

AbstractAnastrepha fraterculus (Wiedemann), a pest of great economic importance in South America, needs urgently to be controlled by environmentally friendly methods such as the sterile insect technique for which mass rearing of insects is required. Because oogenesis takes place during the adult stage, mass-rearing facilities should provide the females a diet that maximizes egg production at the lowest cost. Accordingly, we investigated the effect of artificial protein sources in the adult diet (yeast derivatives of different cost but with similar amino acids profiles, and the addition of wheat germ) on fecundity. Additionally, we evaluated different ratios of yeast derivatives or wheat germ on ovary maturation, fecundity, and fertility as well as their association with the nutrient content of females. Females fed hydrolyzed yeast and yeast extract attained the highest fecundity level, and those fed brewer's yeast the lowest. Reducing the amount of hydrolyzed yeast, an expensive protein source, in the diet negatively affected fecundity and ovary maturation. Increasing the amount of brewer's yeast, a low-cost protein source, did not favor fecundity. The addition of wheat germ in the adult diet improved fecundity regardless of the yeast derivate considered. Percentage of egg hatch was not affected by the diet. Nutrient content of A. fraterculus females varied according to the adult diet provided and mating status. Our findings provide novel baseline information to understand the role of nutrition on reproductive performance of A. fraterculus females and are discussed in the context of resource allocation. They also provide valuable advances in the search for cost-effective adult diets at fruit fly mass rearing facilities.

Impact of age, sex, and size on the thermal tolerance of the adult black soldier fly (Diptera: Stratiomyidae)

2021 ◽  
pp. 1-12
Author(s):  
C. Li ◽  
N.F. Addeo ◽  
T.W. Rusch ◽  
A.J. Dickerson ◽  
A.M. Tarone ◽  
...  
Keyword(s):  
Mass Production ◽  
Thermal Tolerance ◽  
Egg Production ◽  
Thermal Stresses ◽  
Mass Rearing ◽  
Critical Temperatures ◽  
Younger Adults ◽  
Black Soldier Fly ◽  
The Difference ◽  
Age And Sex

Thermal stresses from both environmental conditions and organismal crowding are common in mass production of the black soldier fly, Hermetia illucens L. (Diptera: Stratiomyidae). In this study, upper and lower critical thermal (CT) limits (i.e. knockdown CTmax and CTmin) for the adult black soldier fly were determined. Impacts of size, age, and sex on these critical temperatures were also assessed. The CTmax ranged from 45.0-51.0 °C with larger and older adults having a ~1 °C higher CTmax than smaller and younger adults. However, no differences in the CTmax were found between sexes, regardless of age or size. The CTmin ranged from 8.0 to 13.0 °C with larger and older females having a ~1 °C higher CTmin than males and smaller or younger females. While reporting the upper and lower critical temperatures, this study also revealed the thermal breadth (i.e. the range of body temperatures over which organisms can locomote) for adult black soldier flies across age, sex, and size. Based on these data, and when recognising not all fly populations are the same, mass-rearing facilities should determine the CTmax and CTmin for their fly population in order to optimise mating and fertile egg production, and ultimately maximise profits and sales. One degree of temperature can be the difference between success and failure in industrialised facilities.

scholarly journals The Quality of Carcass and Meat from Geese Fed Diets with or without Soybean Meal

Animals ◽  
2020 ◽  
Vol 10 (2) ◽  
pp. 200 ◽  
Author(s):  
Jakub Biesek ◽  
Joanna Kuźniacka ◽  
Mirosław Banaszak ◽  
Marek Adamski
Keyword(s):  
Soybean Meal ◽  
Fat Content ◽  
Small Scale ◽  
Drip Loss ◽  
Brewer’S Yeast ◽  
Potato Protein ◽  
Yellow Lupin ◽  
Brewer's Yeast ◽  
Leg Muscles

The aim of the study was to compare the carcass and meat quality of geese fed with soybean meal or yellow lupin. In total, 210 White Kołuda® geese were divided into 2 groups (1, soybean meal (SBM); 2, yellow lupin (YL), potato protein, and brewer’s yeast) of 5 replications (21 birds per each). After 16 weeks, 10 geese (5 females, 5 males) from each group were slaughtered. Carcass dissection was done, and major physicochemical traits were analysed (pH, water holding capacity, drip loss, color, and chemical composition of muscles). Weight of leg muscles and their proportion in the carcass were higher (p < 0.05) in SBM. Breast muscles from SBM were characterized by increased (p < 0.05) drip loss, enhanced (p < 0.05) content of protein, water, collagen and connective tissue, and lower (p < 0.05) fat content. Leg muscles from SBM were characterized by higher (p < 0.05) protein and water content but decreased (p < 0.05) salt and fat content compared to YL. The addition of YL (approx. 28%), potato protein, and brewer’s yeast had no negative effect on most meat traits and could partly replace SBM as a protein source in geese feeding. Hence, yellow lupin, potato protein and brewer’s yeast can be used in geese rearing followed by fattening with oats. Some producers do not have the option of using soybean meal. Small-scale farms use their own crop resources, so lupins can be an alternative source of protein for soybean meal.

Upcycling in Action - Reducing Beer Production Waste

2021 ◽  
pp. 29-32
Author(s):  
Ирина Урузмаговна Кусова ◽  
Антон Юрьевич Никитенко ◽  
Владимир Андреевич Олейников
Keyword(s):  
Food Industry ◽  
Food Product ◽  
Raw Material ◽  
Brewer’S Yeast ◽  
High Quality ◽  
Brewer's Yeast ◽  
Organoleptic Characteristics ◽  
Material Component ◽  
Beer Production

Разработка безотходных и малоотходных технологий - одна из важнейших задач развития пищевой промышленности. Апсайклинг (англ. upcycling) - вторичное использование чего-либо для создания новых продуктов с целью снижения отходов. Зерновая дробина - ценное сырье для производства мучных кулинарных изделий, так как в своем составе содержит пищевые волокна. Отработанные пивные дрожжи представляют собой высококачественный пищевой продукт, компоненты которого благоприятно воздействуют на пищеварение. Апсайклинг пивной дробины как сырьевого компонента позволяет получить в том числе и хлебобулочные изделия, которые по органолептическим и физико-химическим показателям не отличаются от изделий, изготовленных по традиционной рецептуре. Апсайклинг пивных дрожжей целесообразен при производстве мучных кулинарных изделий, благодаря насыщенному химическому составу, может применяться в качестве обогащения изделий, при приготовлении по традиционным рецептурам. В данном исследовании было изучено влияние добавок пивной дробины и остаточных пивных дрожжей на качество хлеба. Применение остаточных пивных дрожжей и пивной дробины обеспечивает выработку хлеба высокого качества и, вероятно, способствует дополнительному обогащению мучных кулинарных изделий белками, пищевыми волокнами, микроэлементами, витаминами. Рассматриваемая тема по использованию апсайклинга пивоваренных ресурсов актуальна для предприятий общественного питания, имеющих пивоварни в плане выработки продукции, которую можно отнести к группе с функциональными характеристиками, так как пивная дробина и остаточные пивные дрожжи - это источник естественных нутриентов. Апсайклинг в пищевой промышленности - это актуальный и современный технологический прием, позволяющий решить множество проблем, а в первую очередь внести пользу в рацион питания, без изменения привычных органолептических характеристик кулинарных изделий. One of the most important tasks in the development of the food industry is the development of waste-free and low-waste technologies. Upcycling is the reuse of something to create new products in order to reduce waste. Grain grain is a valuable raw material for the production of flour culinary products, as it contains dietary fiber. Waste brewer's yeast is a high-quality food product, the components of which are beneficially involved in digestion. Upcycling of brewer's grains as a raw material component allows obtaining, among other things, bakery products, which, in terms of organoleptic and physicochemical indicators, do not differ from products made according to traditional recipes. Upcycling of brewer's yeast in the production of flour culinary products is expedient due to its rich chemical composition, which can be used as product enrichment when cooking according to traditional recipes. In this study, the effect of the addition of brewer's grains and residual brewer's yeast on the quality of bread was examined. The use of residual brewer's yeast and brewer's grains ensures the production of high-quality bread and probably contributes to the additional enrichment of flour culinary products with proteins, dietary fibers, microelements, vitamins. The topic under consideration on the use of upcycling of brewing resources is relevant for public catering enterprises that have breweries in terms of product development, which can be attributed to a group with functional characteristics, since brewer's grains and residual brewer's yeast are a source of natural nutrients. Upcycling in the food industry is a relevant and modern technological method that allows you to solve many problems, and, first of all, bring benefits to the diet, without changing the usual organoleptic characteristics of culinary products.

scholarly journals Assessment of Bactrocera dorsalis (Diptera: Tephritidae) Diets on Adult Fecundity and Larval Development: Insights Into Employing the Sterile Insect Technique

2020 ◽  
Vol 20 (1) ◽  
Author(s):  
Qiu-Li Hou ◽  
Er-Hu Chen ◽  
Wei Dou ◽  
Jin-Jun Wang
Keyword(s):  
Mass Production ◽  
Sterile Insect Technique ◽  
Egg Production ◽  
Control Method ◽  
Insect Pest ◽  
Mass Rearing ◽  
Bactrocera Dorsalis ◽  
Effective Control ◽  
Pupal Weight ◽  
Artificial Diets

Abstract Bactrocera dorsalis (Hendel) is a notorious insect pest that attacks diverse vegetables and fruits worldwide. The sterile insect technique has been developed as an environmentally friendly and effective control method that depends on the mass production of target flies. Because dietary yeast (protein) and sucrose (carbohydrate) are important in adult diets, yeast:sucrose (Y:S) mixtures are crucial for the mass-rearing of B. dorsalis. In this study, we found adult diets with different ratios of yeast to sucrose-influenced fecundity, and an extremely high or low Y:S ratios significantly decreased egg production of B. dorsalis. Additionally, the maximum oviposition efficiency was realized at dietary yeast to sucrose ratios of 1:1 and 1:3, suggesting their potential use to produce more eggs for the mass production of B. dorsalis. Here, new gel diets having different yeast concentrations (g/L water) were also assessed for rearing B. dorsalis larvae. Gel diets containing 20 g/L yeast led to a higher pupation, pupal weight and adult eclosion rate, and a shorter developmental time than other yeast concentrations. Moreover, the present gel diet also resulted in greater pupal production and adult emergence rates than previously used liquid and solid artificial diets, revealing that it is suitable for rearing B. dorsalis larvae. This research provides a useful reference on artificial diets mixtures for mass rearing B. dorsalis, which is critical for employing the sterile insect technique.

scholarly journals Antioxidant properties of pancreatic hydrolysates from various protein sources

2014 ◽  
Vol 15 ◽  
pp. 43-46
Author(s):  
M Bayarjargal ◽  
Ts Ariunsaikhan ◽  
E Lkhagvamaa ◽  
B Ankhtsetseg ◽  
T Gan-Erdene ◽  
...  
Keyword(s):  
Radical Scavenging Activity ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Amino Nitrogen ◽  
Cation Radical ◽  
Bovine Liver ◽  
Scavenging Activity ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Ic50 Values

Antioxidant activity of pancreatic hydrolysates of casein, spent brewer’s yeast, bovine liver and tendon was evaluated in comparison to unhydrolised substrates by ABTS assay. In the result of enzymic treatment ABTS cation radical scavenging activity of spent brewer’s yeast, bovine liver and bovine tendon was increased in 4.8, 3.3, and 2.3 times respectively, except casein.  The IC50 values of ABTS cation radical scavenging for casein and it’s hydrolysate were similar. The IC50 values of DPPH radical scavenging activity for pancreatic hydrolysates of casein, spent brewer’s yeast, bovine liver and tendon  were 1.8±0.1 mg/ml,  1.3±0.1 mg/ml, 1.7±0.1 mg/ml, and 6.2±0.1 mg/ml respectively. Above mentioned hydrolysates of various origin were produced at the same conditions (temperature 50oC, pH 7.5-8.9, duration 5 hours) using fresh bovine pancreatic tissue as an enzyme source. The extent of hydrolysis expressed as AN/TN (amino nitrogen/total nitrogen) for hydrolysates had  values from 0.36±0.02 to 0.46±0.04.DOI: http://doi.dx.org/10.5564/mjc.v15i0.321 Mongolian Journal of Chemistry 15 (41), 2014, p43-46

scholarly journals Enterobacter sp. AA26 gut symbiont as a protein source for Mediterranean fruit fly mass-rearing and sterile insect technique applications

2019 ◽  
Vol 19 (S1) ◽  
Author(s):  
Georgios A. Kyritsis ◽  
Antonios A. Augustinos ◽  
Spyridon Ntougias ◽  
Nikos T. Papadopoulos ◽  
Kostas Bourtzis ◽  
...  
Keyword(s):  
Sterile Insect Technique ◽  
Fruit Fly ◽  
Mass Rearing ◽  
Mediterranean Fruit Fly ◽  
Protein Source ◽  
Pupal Weight ◽  
Larval Diet ◽  
Brewer’S Yeast ◽  
Complete Replacement ◽  
Brewer's Yeast

Abstract Background Insect species have established sophisticated symbiotic associations with diverse groups of microorganisms including bacteria which have been shown to affect several aspects of their biology, physiology, ecology and evolution. In addition, recent studies have shown that insect symbionts, including those localized in the gastrointestinal tract, can be exploited for the enhancement of sterile insect technique (SIT) applications against major insect pests such as the Mediterranean fruit fly (medfly) Ceratitis capitata. We previously showed that Enterobacter sp. AA26 can be used as probiotic supplement in medfly larval diet improving the productivity and accelerating the development of the VIENNA 8 genetic sexing strain (GSS), which is currently used in large scale operational SIT programs worldwide. Results Enterobacter sp. AA26 was an adequate nutritional source for C. capitata larvae, comprising an effective substitute for brewer’s yeast. Incorporating inactive bacterial cells in the larval diet conferred a number of substantial beneficial effects on medfly biology. The consumption of bacteria-based diet (either as full or partial yeast replacement) resulted in decreased immature stages mortality, accelerated immature development, increased pupal weight, and elongated the survival under stress conditions. Moreover, neither the partial nor the complete replacement of yeast with Enterobacter sp. AA26 had significant impact on adult sex ratio, females’ fecundity, adults’ flight ability and males’ mating competitiveness. The absence of both yeast and Enterobacter sp. AA26 (deprivation of protein source and possible other important nutrients) from the larval diet detrimentally affected the larval development, survival and elongated the immature developmental duration. Conclusions Enterobacter sp. AA26 dry biomass can fully replace the brewer’s yeast as a protein source in medfly larval diet without any effect on the productivity and the biological quality of reared medfly of VIENNA 8 GSS as assessed by the FAO/IAEA/USDA standard quality control tests. We discuss this finding in the context of mass-rearing and SIT applications.

scholarly journals Comparison of diets for rearing the larvae of Mediterranean fruit fly: nutritional and economic aspects

2017 ◽  
Vol 38 (6) ◽  
pp. 3445
Author(s):  
Daniela Ribeiro da Costa ◽  
Suzany Aguiar Leite ◽  
Ana Elizabete Lopes Ribeiro ◽  
Iara Sordi Joachim-Bravo ◽  
Aldenise Alves Moreira ◽  
...  
Keyword(s):  
Yeast Extract ◽  
Wheat Germ ◽  
Fruit Fly ◽  
Mass Rearing ◽  
Mediterranean Fruit Fly ◽  
Corn Meal ◽  
Brewer’S Yeast ◽  
Brewer's Yeast ◽  
Soybean Extract ◽  
The Mediterranean

The Mediterranean fruit fly Ceratitis capitata (Wiedemann, 1824) (Diptera: Tephritidae) is the main pest of fruit crops worldwide due to its broad distribution, direct damages, and adaptation to different hosts. Developing diets for the rearing fruit flies is essential for integrated management of this pest. Mass rearing of parasitoids, selection of preferred hosts, and mass rearing of genetically modified C. capitata strains subsidize methods of biological control, cultural control, and the sterile insect technique (SIT), respectively, depending directly on the mass rearing of the Mediterranean fruit fly. The aim of this study was to assess the effectiveness of artificial diets for rearing C. capitata larvae considering the cost of those most appropriate diets. Nine diets containing different combinations of protein and energy sources (brewer’s yeast, yeast extract, pollen, soybean extract, oatmeal, corn meal, and wheat germ) were formulated. The parameters immature development time (hatching), pupal viability (emerged adults), size and weight of pupae, and adult size (wing length) were assessed. The experiments were conducted in the laboratory under controlled conditions of temperature (26 ± 1 °C) and relative humidity (70% ± 10%). Statistical analysis was performed by using ANOVA with the Tukey’s test for comparison of means. Diets based on oatmeal and soybean extract, both added with brewer’s yeast, yeast extract, or pollen satisfactorily meet the nutritional requirements of C. capitata. Moreover, diets enriched with brewer’s yeast or yeast extract presented the lowest costs; therefore, they could be used in a continuous mass-scale rearing of C. capitata. Diets based on corn meal and soybean extract, both associated with brewer’s yeast, yeast extract, or pollen are more economical, but they should not be used for rearing C. capitata because they decrease the percentage of hatching and extend life cycle. Diets based on wheat germ and oatmeal, both added with brewer’s yeast, yeast extract, or pollen are not adequate for rearing C. capitata.

scholarly journals Effects of Feeding Liquid Brewer’s Yeast on Growth Performance, Carcass Characteristics, and Meat Quality of Finishing Pigs

2019 ◽  
Vol 56 (2) ◽  
pp. 23-32 ◽  
Author(s):  
Masahiro SUZUKI ◽  
Tatsuaki MASUDA ◽  
Takayuki KAWAMOTO ◽  
Shigeyuki TAJIMA ◽  
Kenzo UCHIKURA ◽  
...  
Keyword(s):  
Growth Performance ◽  
Meat Quality ◽  
Carcass Characteristics ◽  
Finishing Pigs ◽  
Brewer’S Yeast ◽  
Brewer's Yeast

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.

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