Saccharomyces cerevisiae Dehydrated Culture Modulates Fecal Microbiota and Improves Innate Immunity of Adult Dogs

Saccharomyces cerevisiae yeast culture can be dehydrated, and it has a potential prebiotic effect. This study evaluated the effects of supplementing increasing levels of dehydrated yeast culture (DYC) of Saccharomyces cerevisiae (Original XPC™, Diamond V, Cedar Rapids, IA, USA) on fecal microbiota, nutrient digestibility, and fermentative and immunological parameters of healthy adult dogs. Eighteen adult male and female dogs with a mean body weight of 15.8 ± 7.37 kg were randomly assigned to three experimental treatments: CD (control diet), DYC 0.3 (control diet with 0.3% DYC) and DYC 0.6 (control diet with 0.6% DYC). After 21 days of acclimation, fecal samples were collected for analysis of nutrient digestibility, microbiota and fecal fermentation products. On the last day, the blood samples were collected for the analysis of immunological parameters. The microbiome profile was assessed by the Illumina sequencing method, which allowed identifying the population of each bacterial phylum and genus. The statistical analyses were performed using the SAS software and the Tukey test for multiple comparison (p < 0.05). Our results suggest that the addition of DYC increased the percentage of the phyla Actinobacteria and Firmicutes (p = 0.0048 and p < 0.0001, respectively) and reduced that of the phylum Fusobacteria (p = 0.0008). Regardless of the inclusion level, the yeast addition promoted reduction of the genera Allobaculum and Fusobacterium (p = 0.0265 and p = 0.0006, respectively) and increased (p = 0.0059) that of the genus Clostridium. At the highest prebiotic inclusion level (DYC 0.6), an increase (p = 0.0052) in the genus Collinsella and decrease (p = 0.0003) in Prevotella were observed. Besides that, the inclusion of the additive improved the apparent digestibility of the crude fiber and decreased the digestibility of crude protein, nitrogen-free extract and metabolizable energy (p < 0.05). There were no significant changes in the production of volatile organic compounds. However, an increase in propionate production was observed (p = 0.05). In addition, the inclusion of yeast resulted in an increased phagocytosis index in both treatments (p = 0.01). The addition of 0.3 and 0.6% DYC to the diet of dogs wase able to modulate the proportions of some phyla and genera in healthy dogs, in addition to yielding changes in nutrient digestibility, fermentative products and immunity in healthy adult dogs, indicating that this additive can modulate fecal microbiota and be included in dog nutrition.

Study of the Yeast Strain Influence and the Alcoholic Fermentation Conditions on the Higher Alcohols and Aldehydes Content in Gamza Wines

The influence of temperature and inoculum amount of yeast culture on the ability of the strains Saccharomyces cerevisiae Badachoni and Saccharomyces cerevisiae 24-6 to synthesize higher alcohols and aldehydes was studied. Yeast showed the highest fermentation activity at a temperature of 28oC. Neural networks had been applied and mathematical models were derived, describing with high accuracy the experimental data on the change of the total amount of higher alcohols and aldehydes in the fermentation process depending on the conditions. The higher alcohols ratio had increased during the process. The Badachoni strain revealed better ability to synthesize the studied metabolite as compared to the 24-6 strain. The Badachoni had produced the greatest amount of higher alcohols when the process occurred at 28°C, whereas the 24-6 at 24oC. The aldehydes synthesis had reached its peak during the rapid fermentation, thereafter it began to go down. The studied yeast synthesized more aldehydes when the process took place at a lower temperature. For both strains the maximum was observed under the conditions 20oС/4%. The analysis of the obtained wines had confirmed that quantitatively Badachoni produced more total higher alcohols and the 24-6 more total aldehydes. In both strains within one temperature range, in all variants, with increasing the inoculum amount of yeast culture the studied metabolites ratio went up too.

Antimicrobial property of recombinant Lactolisterin BU in vitro and its initial application in pork refrigerated storage

Lactolisterin BU is a novel bacteriocin identified from Lactococcus lactis in 2017. It exhibits antimicrobial activity against food spoilage and foodborne pathogens. In this study, Lactolisterin BU was expressed in Pichia pastoris (P.pastoris) and isolated from the supernatant of yeast culture for the first time. It was found to exhibit a broad antimicrobial spectrum and rapid bactericidal activity against foodborne bacterial pathogens, both gram-positive and gram-negative ones, with minimum inhibition concentrations ranging within 10–60 μg/mL. The recombinant Lactolisterin BU (rLactolisterin BU) also had an antioxidant effect and was resistant to heating, acid–base, and high-dose-saline treatments and barely had any hemolytic activity or cytotoxicity. Moreover, rLactolisterin BU effectively suppressed the growth of bacterial pathogens; suppressed the increases in pH, total volatile basic nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of pork samples; and maintained a high quality of fresh pork during storage at 4 ℃. Furthermore, rLactolisterin BU effectively inhibited the growth of three kinds of bacteria in a pork-spoilage model. Taken together, rLactolisterin BU could be a promising preservative for food storage.

Identifying Suitable Supplements to Improve Piglet Survival during Farrowing and Lactation

Piglet mortality during parturition and prior to weaning is an ongoing economic and welfare issue. This review collates the current literature describing the effects of specific dietary supplements on key parameters affecting piglet survival. Four distinct parameters were identified as having a direct impact on the survival of piglets to weaning: stillbirth rate, birth weight and weight variation, daily gain and weaning weight, and colostrum and milk quality. In the primary stage, relevant literature from the past 5 years was reviewed, followed by a secondary review of literature older than 5 years. The focal parameters benefitted from different supplements. For example, stillbirth may be reduced by supplements in late gestation, including forms of arginine, alpha-tocopherol-selenium, uridine, and Saccharomyces cerevisiae yeast culture, whereas average daily gain and weaning weight were related closely to supplements which improved colostrum and milk quality, most commonly fats and fatty acids in the form of n-3 polyunsaturated fatty acids, soybean oil, and fish oil, and polysaccharides, such as ginseng polysaccharide. Therefore, an effective supplement plan for piglet mortality reduction must consider the circumstances of the individual system and target one or more of the highlighted parameters.

Extraction of Bio-oil from Sugarcane Leaves

Bio oil production has become the main substitute for fossil-based fuels, but it should be available as a cost-effective method for its production. Extraction of bio-oil from sugarcane leaf is the motive of this project. We are going to achieve this by grinding the leaves freshly into a liquid form with Sugarcane Juicer that is going to be inoculated with Saccharomyces Cerevisiae (Brewer’s Yeast). The yeast culture was maintained in YPD (Yeast Peptone Dextrose) agar medium for 72 Hours. Once this Yeast grows, it is coagulated with the Sugarcane leaf extract that separates Bioethanol by distillation. Then this Bio-oil can be used in engines. This Bio oil is made because this is cost efficient. It is less pollutive when compared to other gasoline Products. These leaves are mostly thrown out as trash or else it is burnt, so this could be a method of changing those trash into one of the Valuable resources of fuel for Heavy vehicles.

The effectiveness analysis of technological and biotechnological methods for production of dry wines from ‘Muscat Blanc’ grape variety

В статье рассматривается эффективность технологических и биотехнологических приемов при производстве сухих вин из винограда сорта Мускат белый. Показано, что предбродильная аэрация дрожжевой культуры приводит к формированию более окисленного фенольного комплекса виноматериалов. Значимым фактором формирования фенольного комплекса является режим сульфитации сусла: введение 75 мг/дм SO способствует увеличению содержания фенольных компонентов в виноматериалах в 1,5 раза по сравнению с несульфитированным суслом. Установлено, что штаммы дрожжей Ленинградская и Севастопольская 23 в процессе брожения синтезируют ацетальдегид в малых количествах; сульфитация сусла увеличивает содержание ацетальдегида в виноматериалах, полученных на культуре Севастопольская 23, в 1,6 раза. Показано, что в условиях длительного брожения сусла без доступа воздуха возрастает роль дрожжей в формировании терпеновых спиртов виноматериалов; обработка сусла оклеивающими препаратами способствует образованию терпенов дрожжами. По результатам органолептического тестирования виноматериалов определена совокупность приемов, позволяющих получать сухие виноматериалы из винограда Мускат белый с выраженным сортовым ароматом и вкусом. Эти приемы включают длительное брожение без доступа воздуха при температуре 16-18С с использованием расы дрожжей Севастопольская 23, сусла, сульфитированного до 75 мг/дм SO и обработанного оклеивающими препаратами - в случае традиционного виноделия; самоосветленного сусла без введения диоксида серы - в случае органического виноделия. The article considers the effectiveness of technological and biotechnological methods for production of dry wines from grapes of ‘Muscat Blanc’ variety. It is shown that pre-fermentation aeration of yeast culture leads to the formation of a more oxidized phenolic complex of base wines. A significant factor of phenolic complex formation is the process of must sulfiting: the introduction of 75 mg/dm of SO promotes to increasing the content of phenolic components in base wines by 1.5 times in comparison with unsulfited must. It is established that yeast strains ‘Leningradskaya’ and ‘Sevastopolskaya 23’ synthesize acetaldehyde in small quantities in the process of fermentation; must sulfiting increases the content of acetaldehyde in base wines obtained using culture ‘Sevastopolskaya 23’ by 1.6 times. It is shown that role of the yeast in the formation of base wine terpene alcohols increases under conditions of long anaerobic must fermentation; must processing with fining agents promotes to the terpene formation by the yeast. Based on the results of organoleptic base wine testing, a set of methods for obtaining dry base wines from grapes of ‘Muscat Blanc’ variety with a pronounced varietal aroma and flavor was determined. These methods include long anaerobic fermentation at a temperature of 16-18°C using the yeast race ‘Sevastopolskaya 23’, must sulfited to 75 mg/dm of SO and treated with fining agents - in case of traditional winemaking; self-clarified must without sulfur dioxide introduction - in case of organic winemaking.