scholarly journals The Impact of Dietary Yeast Fermentation Product Derived from Saccharomyces cerevisiae on Semen Quality and Semen Microbiota of Aged White Leghorn roosters

2018 ◽  
Vol 27 (4) ◽  
pp. 488-498 ◽  
Author(s):  
M.N. dos Santos ◽  
R. Ramachandran ◽  
A.S. Kiess ◽  
K.G.S. Wamsley ◽  
C.D. McDaniel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Semen Quality ◽  
Yeast Fermentation ◽  
White Leghorn ◽  
Fermentation Product ◽  
The Impact

scholarly journals 53 Comparison of digestibility of forages in Jersey steers supplemented with a yeast fermentation product on a high and low quality forage diet

2019 ◽  
Vol 97 (Supplement_1) ◽  
pp. 84-85
Author(s):  
Anissa R Garcia ◽  
Jamie Boyd ◽  
Rebecca Splan
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Rumen Fluid ◽  
Statistical Significance ◽  
Yeast Fermentation ◽  
Analysis Model ◽  
Orchard Grass ◽  
Alfalfa Hay ◽  
Fermentation Product ◽  
Yeast Product

Abstract The objective of this study was to determine the effect on digestibility of forages using a daisy jar system with inoculum from steers supplemented with the yeast fermentation product Saccharomyces cerevisiae. Forages tested included ryegrass, wheat, orchard grass, alfalfa, and sorghum sudan hays. Samples were ground through a 1mm screen, placed in Ankom F57 bags, and run in triplicate to increase statistical significance. Two ruminally cannulated jersey steers were used in a switchback design. Animals were housed in a dry lot pen. The study consisted of 2 three-week periods, 2-week standardization followed by a 1-week test period. Diets offered for period 1 were steer A = 100% alfalfa hay w/o yeast product and steer B = 100% wheat hay w/o yeast product. Diets offered for period 2 were steer A =100% alfalfa hay +15g/h/d yeast product and steer B =100% wheat hay +15g/h/d yeast product. During the test week, rumen fluid contents were collected from each donor via rumen cannula approximately 4 h after feeding and taken to the lab to be composited. The samples were incubated for 0 h, 24 h, 48 h, 72 h, and 96 h. At the end of the incubation period bags were collected and cold shocked to stop microbial digestion. Samples were dried at 55oC and stored for later analysis. Model included trt (+/-yeast), forage, hr, and interactions forage*hr and forage*trt. No significant differences were observed (P = 0.38) on DM digestibility or NDF digestibility (P = 0.76) with the supplementation of yeast fermentation product. Forage*Trt was significant (P = 0.03 DMdig, P = 0.02 NDFdig). Implications of this study are the inclusion of a Saccharomyces cerevisiae fermentation product at a rate of 15g/h/d may not impact overall forage NDF or DM digestibility but may impact types of forage differently in an in vitro system using composited inoculum from donors on a forage diet.

scholarly journals Galacturonic Acid Inhibits the Growth of Saccharomyces cerevisiae on Galactose, Xylose, and Arabinose

2012 ◽  
Vol 78 (15) ◽  
pp. 5052-5059 ◽  
Author(s):  
Eline H. Huisjes ◽  
Erik de Hulster ◽  
Jan C. van Dam ◽  
Jack T. Pronk ◽  
Antonius J. A. van Maris
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Galacturonic Acid ◽  
Competitive Inhibition ◽  
Energy Requirement ◽  
Major Constituent ◽  
Yeast Fermentation ◽  
Substrate Uptake ◽  
Citrus Peel ◽  
Content Type ◽  
The Impact

ABSTRACTThe efficient fermentation of mixed substrates is essential for the microbial conversion of second-generation feedstocks, including pectin-rich waste streams such as citrus peel and sugar beet pulp. Galacturonic acid is a major constituent of hydrolysates of these pectin-rich materials. The yeastSaccharomyces cerevisiae, the main producer of bioethanol, cannot use this sugar acid. The impact of galacturonic acid on alcoholic fermentation byS. cerevisiaewas investigated with anaerobic batch cultures grown on mixtures of glucose and galactose at various galacturonic acid concentrations and on a mixture of glucose, xylose, and arabinose. In cultures grown at pH 5.0, which is well above the pKavalue of galacturonic acid (3.51), the addition of 10 g · liter−1galacturonic acid did not affect galactose fermentation kinetics and growth. In cultures grown at pH 3.5, the addition of 10 g · liter−1galacturonic acid did not significantly affect glucose consumption. However, at this lower pH, galacturonic acid completely inhibited growth on galactose and reduced galactose consumption rates by 87%. Additionally, it was shown that galacturonic acid strongly inhibits the fermentation of xylose and arabinose by the engineered pentose-fermentingS. cerevisiaestrain IMS0010. The data indicate that inhibition occurs when nondissociated galacturonic acid is present extracellularly and corroborate the hypothesis that a combination of a decreased substrate uptake rate due to competitive inhibition on Gal2p, an increased energy requirement to maintain cellular homeostasis, and/or an accumulation of galacturonic acid 1-phosphate contributes to the inhibition. The role of galacturonic acid as an inhibitor of sugar fermentation should be considered in the design of yeast fermentation processes based on pectin-rich feedstocks.

scholarly journals 162 The Effects of a Saccharomyces Cerevisiae Fermentation Product on the Digestibility of an Annual Rye Grass Hay Based Finishing Diet for Lambs

2020 ◽  
Vol 98 (Supplement_2) ◽  
pp. 74-74
Author(s):  
Justin C Burt ◽  
Jamie A Boyd ◽  
Lisa Baxter ◽  
Brittany Perron
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Statistical Significance ◽  
Feed Additive ◽  
Yeast Fermentation ◽  
Apparent Digestibility ◽  
Annual Ryegrass ◽  
Fermentation Products ◽  
Fermentation Product ◽  
Ryegrass Hay ◽  
Saccharomyces Cerevisiae Fermentation Product

Abstract Interest in the use of yeast fermentation products has grown in recent years as a natural feed additive for the growth of ruminants in a feedlot setting. The purpose of this study was to determine if the supplementation of a Saccharomyces cerevisiae fermentation product (SCFP) had an effect on apparent digestibility in Katahdin lambs offered an annual ryegrass hay-based finishing diet. Six Katahdin wethers (n = 6) were divided into two groups CON and TRT and placed into individual metabolism crates in a temperature-controlled room, (21.1° C), and fitted with fecal collection bags. Lambs were offered a TMR diet that was formulated to be isocaloric and isonitrogenous at 14% CP, and annual ryegrass hay based with a top dress of ground corn to be used as a carrier. The TRT received the yeast supplement at a rate of 4g/head/day. The diet was offered ad libitum with orts collected daily to maintain a 5% refusal rate. Lambs were housed in the metabolism crates for 1-wk before the start of the study for adjustment, followed by 4 days of data collection. Feed, orts, fecal, and urine samples were collected and recorded daily during the collection period for each wether and compiled by animal for chemical analysis of DM, NDF, ADF, CP, and ether extract. Indigestible ADF was used as a digestibility marker to determine apparent digestibility. Data were analyzed by PROC GLM for statistical significance. There was no statistical significance found for apparent digestibility of DM (CON=64.6 ±2.5; TRT=63.4±2.5), CP (CON=65.0 ±2.1; TRT=65.9±2.1), NDF (CON=41.2±1.9; TRT=43.0±1.9), or ADF (CON=26.1 ±4.7; TRT=33.8±4.7) between the two groups (P > 0.05). This study concluded that the supplementation of a SCFP had no significant effect on the apparent digestibility of Katahdin wether lambs that were offered an annual ryegrass hay-based finishing diet.

scholarly journals Reciprocal hemizygosity analysis reveals that the Saccharomyces cerevisiae CGI121 gene affects lag time duration in synthetic grape must

2021 ◽  
Author(s):  
Runze Li ◽  
Rebecca C Deed
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Low Temperatures ◽  
Lag Time ◽  
Lag Phase ◽  
Phenotypic Traits ◽  
Time Duration ◽  
Phase Duration ◽  
Grape Must ◽  
The Impact ◽  
Reciprocal Hemizygosity Analysis

Abstract It is standard practice to ferment white wines at low temperatures (10-18 °C). However, low temperatures increase fermentation duration and risk of problem ferments, leading to significant costs. The lag duration at fermentation initiation is heavily impacted by temperature; therefore, identification of Saccharomyces cerevisiae genes influencing fermentation kinetics is of interest for winemaking. We selected 28 S. cerevisiae BY4743 single deletants, from a prior list of open reading frames (ORFs) mapped to quantitative trait loci (QTLs) on chromosomes VII and XIII, influencing the duration of fermentative lag time. Five BY4743 deletants, Δapt1, Δcgi121, Δclb6, Δrps17a, and Δvma21, differed significantly in their fermentative lag duration compared to BY4743 in synthetic grape must (SGM) at 15 °C, over 72 h. Fermentation at 12.5 °C for 528 h confirmed the longer lag times of BY4743 Δcgi121, Δrps17a, and Δvma21. These three candidate ORFs were deleted in S. cerevisiae RM11-1a and S288C to perform single reciprocal hemizygosity analysis (RHA). RHA hybrids and single deletants of RM11-1a and S288C were fermented at 12.5 °C in SGM and lag time measurements confirmed that the S288C allele of CGI121 on chromosome XIII, encoding a component of the EKC/KEOPS complex, increased fermentative lag phase duration. Nucleotide sequences of RM11-1a and S288C CGI121 alleles differed by only one synonymous nucleotide, suggesting that intron splicing, codon bias, or positional effects might be responsible for the impact on lag phase duration. This research demonstrates a new role of CGI121 and highlights the applicability of QTL analysis for investigating complex phenotypic traits in yeast.

scholarly journals Whole-genome sequencing from the New Zealand Saccharomyces cerevisiae population reveals the genomic impacts of novel microbial range expansion

2020 ◽  
Vol 11 (1) ◽  
Author(s):  
Peter Higgins ◽  
Cooper A Grace ◽  
Soon A Lee ◽  
Matthew R Goddard
Keyword(s):  
Saccharomyces Cerevisiae ◽  
New Zealand ◽  
Whole Genome Sequencing ◽  
Genome Sequencing ◽  
Range Expansion ◽  
Copy Number ◽  
Small Scale ◽  
Whole Genome ◽  
Copy Number Changes ◽  
The Impact

Abstract Saccharomyces cerevisiae is extensively utilized for commercial fermentation, and is also an important biological model; however, its ecology has only recently begun to be understood. Through the use of whole-genome sequencing, the species has been characterized into a number of distinct subpopulations, defined by geographical ranges and industrial uses. Here, the whole-genome sequences of 104 New Zealand (NZ) S. cerevisiae strains, including 52 novel genomes, are analyzed alongside 450 published sequences derived from various global locations. The impact of S. cerevisiae novel range expansion into NZ was investigated and these analyses reveal the positioning of NZ strains as a subgroup to the predominantly European/wine clade. A number of genomic differences with the European group correlate with range expansion into NZ, including 18 highly enriched single-nucleotide polymorphism (SNPs) and novel Ty1/2 insertions. While it is not possible to categorically determine if any genetic differences are due to stochastic process or the operations of natural selection, we suggest that the observation of NZ-specific copy number increases of four sugar transporter genes in the HXT family may reasonably represent an adaptation in the NZ S. cerevisiae subpopulation, and this correlates with the observations of copy number changes during adaptation in small-scale experimental evolution studies.

scholarly journals Feeding a Saccharomyces cerevisiae fermentation product improves udder health and immune response to a Streptococcus uberis mastitis challenge in mid-lactation dairy cows

2021 ◽  
Vol 12 (1) ◽  
Author(s):  
M. Vailati-Riboni ◽  
D. N. Coleman ◽  
V. Lopreiato ◽  
A. Alharthi ◽  
R. E. Bucktrout ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Somatic Cell ◽  
Pathway Analysis ◽  
Molecular Mechanisms ◽  
Somatic Cell Score ◽  
Molecular Networks ◽  
Epithelial Tissue ◽  
Udder Health ◽  
Streptococcus Uberis ◽  
Fermentation Product

Abstract Background We aimed to characterize the protective effects and the molecular mechanisms of action of a Saccharomyces cerevisiae fermentation product (NTK) in response to a mastitis challenge. Eighteen mid-lactation multiparous Holstein cows (n = 9/group) were fed the control diet (CON) or CON supplemented with 19 g/d NTK for 45 d (phase 1, P1) and then infected in the right rear quarter with 2500 CFU of Streptococcus uberis (phase 2, P2). After 36-h, mammary gland and liver biopsies were collected and antibiotic treatment started until the end of P2 (9 d post challenge). Cows were then followed until day 75 (phase 3, P3). Milk yield (MY) and dry matter intake (DMI) were recorded daily. Milk samples for somatic cell score were collected, and rectal and udder temperature, heart and respiration rate were recorded during the challenge period (P2) together with blood samples for metabolite and immune function analyses. Data were analyzed by phase using the PROC MIXED procedure in SAS. Biopsies were used for transcriptomic analysis via RNA-sequencing, followed by pathway analysis. Results DMI and MY were not affected by diet in P1, but an interaction with time was recorded in P2 indicating a better recovery from the challenge in NTK compared with CON. NTK reduced rectal temperature, somatic cell score, and temperature of the infected quarter during the challenge. Transcriptome data supported these findings, as NTK supplementation upregulated mammary genes related to immune cell antibacterial function (e.g., CATHL4, NOS2), epithelial tissue protection (e.g. IL17C), and anti-inflammatory activity (e.g., ATF3, BAG3, IER3, G-CSF, GRO1, ZFAND2A). Pathway analysis indicated upregulation of tumor necrosis factor α, heat shock protein response, and p21 related pathways in the response to mastitis in NTK cows. Other pathways for detoxification and cytoprotection functions along with the tight junction pathway were also upregulated in NTK-fed cows. Conclusions Overall, results highlighted molecular networks involved in the protective effect of NTK prophylactic supplementation on udder health during a subclinical mastitic event.

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