Yeast products are getting more and more popular in aquaculture. However many products (as a whole or as fractions) are on the aquaculture market at the moment and differentiating between one from another can be difficult. This small article aims at shading some lights on the subject and explains that all yeast products are not equal.
Yeast products are getting more and more popular in aquaculture. However many products (as a whole or as fractions) are on the aquaculture market at the moment and differentiating between one from another can be difficult. This small article aims at shading some lights on the subject and explains that all yeast products are not equal.
the presentation provides details regarding the natural and artificial feeds of fishes, purified and semipurified diets, feeds based on the moisture contents, the larval feeds including the most recent spray dried and vacuumdried feeds, microparticulate diets, the microencapsulated, the microcoated and the microbound diets, microextruded marumerisation, and particle associated rotated agglomeration
DESIGN AND CONSTRUCTION OF SHRIMP HATCHERYKartik Mondal
Shrimp is a valuable aquatic food resources high In protein and command good export markets. The tiger shrimp P.indicus and p.merguiensis are important candidate or aquafarming.The seed requirement presently meet from the wild and insufficient to meet growing demand. Hence there is a good potential for hatchery production of shrimp seed.
The success of a shrimp hatchery depend on:
1.The choice of suitable site
2.Effectiveness and efficiency of the hatchery design
3.Experience of hatchery technicians
4.Efficiency of operational management.
Yeast products are getting more and more popular in aquaculture. However many products (as a whole or as fractions) are on the aquaculture market at the moment and differentiating between one from another can be difficult. This small article aims at shading some lights on the subject and explains that all yeast products are not equal.
the presentation provides details regarding the natural and artificial feeds of fishes, purified and semipurified diets, feeds based on the moisture contents, the larval feeds including the most recent spray dried and vacuumdried feeds, microparticulate diets, the microencapsulated, the microcoated and the microbound diets, microextruded marumerisation, and particle associated rotated agglomeration
DESIGN AND CONSTRUCTION OF SHRIMP HATCHERYKartik Mondal
Shrimp is a valuable aquatic food resources high In protein and command good export markets. The tiger shrimp P.indicus and p.merguiensis are important candidate or aquafarming.The seed requirement presently meet from the wild and insufficient to meet growing demand. Hence there is a good potential for hatchery production of shrimp seed.
The success of a shrimp hatchery depend on:
1.The choice of suitable site
2.Effectiveness and efficiency of the hatchery design
3.Experience of hatchery technicians
4.Efficiency of operational management.
Reproduction is a fundamental biological process which enables continuation of species. In fisheries biology, reproduction assumes greater significance to understand sexual
dimorphism, process of maturation, size or age of maturity, breeding season, spawning area, sexual segregation, migration, fecundity, embryonic and larval development and
recruitment. Most of the management strategies in capture fisheries are based on reference points that are the manifestations of reproductive biology. In aquaculture,
knowledge of reproductive biology of a fish is essential for hatchery production of fish feeds.
,
Nazmul Haque Syekat
integrated fish farming system;ecosystem of IFFs;History of IFFs paddy rice-fish system;duck-fish system; poultry-fish system; Goat or sheep-fish system; seri-fish culture; mushroom-fish culture; vermicompost-fish system; agri-fish system; livestock-fish system; facts and status of integrated fish farming system;
The effect of stress caused by environmental pollution and farming conditions on the health and yield of fish in intensive aquacultures is becoming increasingly important.
Bioenergetics describe the flow of energy and nutrients within a biological system in our example a fish or shrimp. It describes the biological process of utilisation and transformation of absorbed nutrients for energy, for own body synthesis. The feed, that is consumed, is transformed in the body, complex chemical compounds are broken down into simpler components - protein into amino acids, carbohydrates into glucose, lipids into fatty acids and with this process energy is released - which is used for maintenance, for renewing worn out tissue and building new tissue - for growth. The major organic compounds in feeds such as lipid, protein and carbohydrates are the sources of energy but they also supply the building material for growth.
Reproduction is a fundamental biological process which enables continuation of species. In fisheries biology, reproduction assumes greater significance to understand sexual
dimorphism, process of maturation, size or age of maturity, breeding season, spawning area, sexual segregation, migration, fecundity, embryonic and larval development and
recruitment. Most of the management strategies in capture fisheries are based on reference points that are the manifestations of reproductive biology. In aquaculture,
knowledge of reproductive biology of a fish is essential for hatchery production of fish feeds.
,
Nazmul Haque Syekat
integrated fish farming system;ecosystem of IFFs;History of IFFs paddy rice-fish system;duck-fish system; poultry-fish system; Goat or sheep-fish system; seri-fish culture; mushroom-fish culture; vermicompost-fish system; agri-fish system; livestock-fish system; facts and status of integrated fish farming system;
The effect of stress caused by environmental pollution and farming conditions on the health and yield of fish in intensive aquacultures is becoming increasingly important.
Bioenergetics describe the flow of energy and nutrients within a biological system in our example a fish or shrimp. It describes the biological process of utilisation and transformation of absorbed nutrients for energy, for own body synthesis. The feed, that is consumed, is transformed in the body, complex chemical compounds are broken down into simpler components - protein into amino acids, carbohydrates into glucose, lipids into fatty acids and with this process energy is released - which is used for maintenance, for renewing worn out tissue and building new tissue - for growth. The major organic compounds in feeds such as lipid, protein and carbohydrates are the sources of energy but they also supply the building material for growth.
A survey made at the end of an aqua industry forum meeting in Vietnam last year has shown that for 63 percent of the participants, the most limiting challenge for developing aquaculture was health and disease management. Indeed, in recent years, we have seen numerous diseases appearing and impacting aquaculture production, such as WSSV and EMS in shrimp, or Infectious Salmon Anemia (ISA) in salmonids. Working around the classic Host-Pathogen-Environment triad, new technologies and management techniques have been developed to better control diseases in aquatic animals: vaccination, which has led to the decrease of antibiotic use in salmonids; biosecurity procedures in hatcheries and in farms; biofloc technology. All of these technologies have proven successful. Their further development and expanded use will certainly improve the way aquatic animals are farmed.
In 1817, selenium (Se) was isolated for the first time by Berzelius. At that time little was known about its biological function, until its nutritional requirement was revealed about 140 years later by Schwarz and Foltz in 1957 (Mehdi et al., 2013). Since then, Se has been recognised as an essential trace element and its supplementation to farm animals has become a common practice worldwide, as Se deficiency increases susceptibility to various diseases and decreases productive and reproductive performances of farm animals (Lyons et al., 2007).
The world demand for seafood is increasing dramatically year by year, although an annual upper limit of 100 million tons is set so as not to exhaust reserves. It is for this reason that there is a considerable move towards modernising and intensifying fish farming. To be economically viable, fish farming must be competitive, which means that feed costs amongst others must be carefully monitored as the operational cost goes 60 percent for feed alone. Therefore selection of cheaper and quality ingredients is of paramount importance for sustainable and economical aquaculture. Identification of suitable alternate protein sources for inclusion in fish feeds becomes imperative to counter the scarcity of fishmeal.
In aquaculture, environmental impacts such as deteriorated water quality and poor pond bottoms are becoming challenging and omnipresent problems. This article highlights measures which can be taken to improve the quality of water and soil in aquaculture ponds, and therefore the immediate environment of fish and shrimp. Better rearing conditions will improve the overall performance of your fish and shrimp.
Animal feed is the second largest consuming industry of cereals across the globe; their use is due primarily to the high starch concentration of these ingredients, which will usually account for more than 60 percent of the energy of the final feed. The three cereals most routinely used in animal nutrition are maize, wheat and sorghum. While the use of wheat and sorghum is specific to geographical regions (wheat being used in Europe, Canada and Australia and sorghum in Mexico, Australia and Central West Brazil), maize is used more globally.
Novel Sources of Saccharomyces Species as Leavening Agent in Bread Makingijtsrd
Mega biodiversity of Nigerians flora and fauna which include microorganism could be conserved and served as alternative source for bakers yeast, the leavening agent in bread making. This study was conducted in attempt to exploit the potential of Saccharomyces cerevisiae strains isolated from two local beverages "burukutu" and "fura" and a tropical fruit shaddock as a leavening agent in bread making. The enrichment was carried out by fermenting the samples burukutu, fura and Shaddock juice in medium containing sterilized grape must at 30°C for 3 days followed by isolation of tentative yeasts at 30°C for 3 days. The samples tested showed the presence of yeasts and thirty 30 isolates from the three samples was selected for identification of S. cerevisiae strains through biochemical and physiological tests. Of the thirty yeast strains identified, 12 strains were chosen as bakers yeast due to their potential to tolerate ethanol concentration of up to 13 v v , grow at temperature of 30 - 45°C and low or no hydrogen sulphide production. They are able to flocculate intensively, grow at high stress levels and even showed better fermentative performance compared to commercial bakers yeast CY . These attributes thus indicate that the local beverages and fruits could be potential sources of indigenous S. cerevisiae strains for leavening agent in bread making and for other confectionary industries. Umeh, S. O | Okpalla, J. | Okafor, J. N. C. "Novel Sources of Saccharomyces Species as Leavening Agent in Bread Making" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21526.pdf
Paper URL: https://www.ijtsrd.com/biological-science/microbiology/21526/novel-sources-of-saccharomyces-species-as-leavening-agent-in-bread-making/umeh-s-o
Presentation from Len Wade, Professor at Charles Sturt University discussing the integration of agrocological approaches in mixed crop-livestock farming systems and implications for breeding. The presentation was prepared and delivered in occasion of the International Symposium on Agroecology for Food Security and Nutrition, held at FAO in Rome on 18-19 September 2014.
IJERA (International journal of Engineering Research and Applications) is International online, ... peer reviewed journal. For more detail or submit your article, please visit www.ijera.com
Brewers’ yeast and derived products have been successfully used in animal nutrition, including aquafeeds, for several decades now. Leiber GmbH, with two production sites in Germany and further facilities in Poland and Russia, have manufactured brewers’ yeast products for more than 60 years.
For 2016/17 (July to June), Post/New total Mexican wheat production is forecast to increase to 3.9 million metric tons (MMT). This increase of approximately 3.7 percent assumes favourable weather conditions and normal yields in the key wheat areas of Northwest Mexico (Baja California and Sonora) for the 2015/16 autumn/winter crop cycle.
The long-awaited Panama Canal expansion opened earlier this Summer with a ceremonial ship passing through the waterway. Based on extensive research including more than 100 studies on the economic feasibility, market demand, environmental impact and other technical engineering aspects, the Panama Canal expansion involved the construction of a ‘Third Set of Locks’ that will now allow larger ships to pass through the famous canal.
Family-owned Catalyst, formerly Pharm-Tech, custom formulates and manufactures feed and nutritional supplements for customers in the livestock, poultry, pet, wildlife and aquaculture industries. It operates five production plants, three in Idaho and two in Iowa. Its range of over 100 products includes digestive aids, mineral supplements and most recently Certified Organic blends and finished feeds.
Wholegrain Ingredient Producers EDME, based in England, has pioneered an innovative new category of ingredients. Michael Carr, Sales and Marketing Director of natural ingredient producer at EDME says, “We’ve identified a growing interest in sprouted foods and have developed a brand new product category to help bakers and food manufacturers meet that interest and demand.” Sprouted grains meet the demand for new wholegrain ingredients that are nutritious, soft and tender, as well as being more palatable and digestible.
Last month, we outlined the new regulations that grain processors needed to be aware of. This included the new NFPA 652 and OSHA initiatives. This month we delve into the array of options available to control combustible dust. Grain processors need to be aware of the strengths and weaknesses of each before choosing the smartest approach.
Operating in 140 countries and boasting 90 service stations worldwide, Bühler has been at the vanguard of industrial process technologies and solutions for over 150 years. Contributing significantly to feeding the world’s ever-growing population, Bühler manufactures equipment for processing of maize, wheat, chocolate, rice, pasta and breakfast cereals globally. In fact, 65 percent of wheat milled around the globe is processed on Bühler grain mills and around 30 percent of global rice production is processed using Bühler equipment.
A consolidation of highly respected British brands E R & F Turner, Christy & Norris and Miracle Mills, Christy Turner Ltd is renowned for quality British engineering and innovation in the milling industry. With flaking mills operational around the globe, the leading UK engineering firm talks us through their top tips for increasing the longevity and performance of your flaking rolls.
On the 26 October this year, Milling and Grain magazine attended OCRIM’s 6th technical conference “Wheat, Flour and…” at its headquarters located in Cremona, home to violin extraordinaire Antonio Stradivari and arguably one of Northern Italy’s most picturesque historical cities. The annual event was aimed at clients, local residents, and friends in the worlds of industry, academia and politics.
CROP farmers anxiously watching prices fall to ever less remunerative levels have had further unwelcome news over the past couple of months from yet higher cereal and oilseed crop estimates across the Northern Hemisphere.
Joordens Zaden in Kessel, The Netherlands is an international specialist in the development and production of seed for green manure crops, forage crops and forage grasses. The seeds comply with the high quality requirements of ISTA and are strictly checked every week by external quality controllers from the Dutch General Inspection Service (NAK).
A leading miller since the company was founded in 1919, over the years Grand Moulins in Paris has been able to diversify its activities and innovate to maximize customer satisfaction.
With over a century of experience in the design, quality and installation of grain storage systems, Bentall Rowlands Storage Systems Limited is a leading UK manufacturer in complete storage and processing equipment for the agricultural and industrial markets.
Many in the milling and grain sector may be unaware that there is a significant new revenue stream available to progressive and forward-thinking mills. It focuses on the use of energy, and how by turning the power down for a relatively short period each year in line with National Grid’s and EirGrid’s requirements, companies can enjoy considerable and long-term financial rewards.
Calysta, the company developing and introducing a new protein source based on single-cell organisms - a bacterium called methylococcus – and destined for inclusion in fishfeeds, has built a ‘market introduction facility’ in Teesside, England, with production beginning in this last quarter of 2016.
Changes in flour quality are and will continue to be a problem for the bakery industry. Large amounts of grain are processed by the milling industry and many resources used to secure the flour produced have a consistent quality.
The Bakery Innovation Center (BIC) at the Bühler headquarters is now five years old. As a center for vocational training and further education for bakers and millers, it is very popular.
As “enlightened” as such statement by what Stanford University calls “the most influential English speaking philosopher of the 19th century” is, one could easily make an argument that when it comes to commodity market analysis the statement seems to be as useful as a bicycle to a fish.
2. FEATURE
Yeast in aquaculture
by Philippe Tacon PhD, Lesaffre Feed Additives, France
Y
east products are getting more tive price in regards to other protein sources percent dry matter and can contain from
and more popular in aquaculture. such as fish or soybean meal. Further appli- 40 to 60 percent crude protein nitrogen,
However many products (as a cations are being developed for yeast as 35-45 percent carbohydrates, and 5-9 per-
whole or as fractions) are on the aquacul- functional feed additives as probiotic live cent lipids. A quite important fraction of
ture market at the moment and differen- yeast, yeast fractions (yeast cell walls, yeast the nitrogen is under the form on nucleic
tiating between one from another can be extracts) or as a source for more purified acids (up to 12%) that can lead to produce
difficult. This small article aims at shading products such as beta-glucans and nucle- significant level of uric acid if consumed at
some lights on the subject and explains otides. The production process of yeast can high concentration, like meat. The amino
that all yeast products are not equal. allow the possibility to incorporate trace acid profile of yeast is close to soybean meal
minerals and then produce highly bioavail- and therefore well adapted to animal nutri-
Yeast is a unicellular organism belong- able organic trace minerals, also known as tion; it is rich in Glutamic acid and Lysine (up
ing to the kingdom of Fungi. More than a selenium and chromium yeast. to 8%). Yeast is naturally rich in B vitamins
thousand species have been found in two The pink yeast Phaffia rhodozyma, is such as biotin, thiamine and folic acid. It also
major phyla: Basidiomycota and Ascomycota naturally rich in astaxanthin and has been produces niacin but contrary to some belief
in which belong species able to duplicate used for some time as natural source of the does not produce B12 Vitamin. Ergosterol
by budding such as Saccharomyces cerevisiae. pigment in salmonids. Although now it tends which is a significant fraction of yeast cell
Due to their unique properties to grow to be replaced by bacterial products which wall, also is also a precursor of Vitamin D2
under aerobic conditions and produce gas have a higher concentration and whose cell by using UV treatments.
and ethanol under anaerobic conditions, some wall is more easily degraded. We will only
yeast (mostly S. cerevisiae) have been used for refer in the following article on products Baker’s yeast
the manufacture of fermented foods such as coming from S. cerevisiae origin. Even if their name remains Saccharomyces
bread , beer and wine for a long time. Yeasts cerevisiae (cerevisiae for beer), most of the
are also used as single sell protein source in Nutritional properties of yeast strains of Baker’s yeast have been selected
animal nutrition and in aquaculture under Typical dry yeast composition is 93-97 for their high fermentative power, particu-
various forms and larly useful for bakers. Strains
species (Torulaspora, are specific to the type of
Torulopsis, bread and the region where
Kluyveromyces, it is sold, in order to respond
Saccharomyces and to different bread making
caetera). They can conditions (French bread,
be found for example white bread, flat bread,
in shrimp and marine croissant, etc.) and resist to
fish larval feeds or different process conditions
included as a protein (osmotic pressure from high
source in aquafeeds. sugared bread, freezing, acid-
The reasons for ity of sour dough,…).
this extensive use is Baker’s yeast comes as
its excellent nutri- a pure and primary culture
tional contents, its grown on sugar substrate
easy supply in dried such as molasses. The pro-
form or under liq- duction is performed under
uid form when bak- very strict conditions in order
ery yeast plants or to maintain the genetic puri-
breweries are near ty, consistency, specificity and
aquafeed plants, and Figure 1: Yeast manufacturing process (primary grown culture) efficacy of the strains. (Figure
nowadays a competi- 1). It can be sold under differ-
26 | January - february 2013 Grain &feed millinG technoloGy
3. FEATURE
Table 1: Effect of live yeast Actisaf on growth and survival parameters in
tilapia under stress conditions. (n=3, P<0.05, measures with different letters
are significantly different)
Treatment Survival (%) SGR FCR PER summit is another and th
best-practice of semina
the value VIV eight v
CON 40% -10 fry 75.0ab 3.33a 3.11e 0.83ab adds to its events. by sup
Developed in oped
CON 40% -20 fry 64.8a 3.47a 3.26e 0.78ab close co-operation use d
with loyal advisors the fee
Act 40% - 10 fry 87.5bc 5.80d 1.43abc 1.89cd to VIV, this is a Yia
premium-quality Agent
Act 40% - 20 fry 92.6c 5.43c 1.01a 2.64d conference based speakin
on my personal explain
Act 27% - 10 fry 91.7bc 5.46cd 1.62bc 2.26c initiative,” he says. “the a
Figure 2: Schema of a process to produce yeast have
Act 27% - 20 fry 96.29c 5.24c 1.17ab 3.17e VIV Asia presents three special extracts and yeast cell walls
A very special seminar proces
features: CropTech-FeedTech Perendale Publishers will be tak- degree
Asia, focusing cost-effective feed ing part in one of the CropTech- contro
ent forms and packaging (instant dried yeast, Brewer’s yeast canproduction, MeatTech, highlighting concern is the sanitary safety March
be used to produce Another FeedTech Asia seminars on of tially u
active dry yeast, compressed, cream). yeast fractions, however due totechnologies tothese products. 2013. Called are sometimes
the latest the nature produce 13, Antibiotics ‘Digital engineering a mea
The primary grown culture controlled of brewer’s yeast and safe products that can be added to the process in order to this unique
the specificity of the used eas- in feed manufacturing’, prevent ductio
process makes also a very consistent base for production processes,ily the the consumers, and the VIV seminar with the yeast for nutri-the
by quality is less bacteria competing is for those working in Many
the production of yeast extracts, autolysed consistent than in baker’s yeast. Products Asia. and avoiding of milldecrease. It and aims at
Animal Health Summit ents area yield technology is there- the hu
yeast, yeast cell walls and their derivate: coming from brewery yeast tend to have a first confer- providing background information on
The summit is the fore possible that some antibiotic residues tic ap
nucleotides and beta-glucans. Yeast cell walls distinctive bitter smell and taste andto darker the rapidly intelligent solutions be left in the
ence in Asia a address and possibly other toxins might that have been include
produced from Baker’s yeast usually have a colour than the ones growing concerns about the use of product.
coming from baker’s final dried introduced to address processing order
high content of mannans. They are recognised yeast. antibiotics in animal protein produc- chain dilemmas. Fo
as good toxin binders. Fractions coming from tion, both at CEO and Autolysed yeast – Inactive Dried
technical “What’s unique for our industry ers wil
baker’s yeast have a light beige colour. Ethanol yeast Yeast
level. On a personal note, Berculo about this event is its format,” says develo
The most popular aquaculture application is particularly excited about the VIV and Autolysed publisher of Grain and
Ethanol yeasts are harvested after having Inactive Roger Gilbert, yeast come from will im
of Baker’s yeast is in hatcheries where it is performed alcoholic fermentation andSummit Asia. “The Feed Milling or Brewer’s magazine
Animal Health distil- primary grown cultures Technology yeast. benefit
a major feed source for artemia and rotifer lation for the
(see for example Couteau et al 1990). conventional
production
Brewer’s yeast of Bioethanol
Brewer’s yeast can be identified either from sugar-
as the ferment used in brewery industries cane, beet
(Yeast primary production) or the by-prod- sugar or grains
uct of these industries which is the form syrup. In the
mainly used in aquaculture. In the latter case, first case, the
yeast biomass is harvested from the fermen- yeast biomass
tation vats at the end of beer fermentation. is harvested
It can be sold under liquid form (18-20% and then dried
of dry matter) but preferentially as inactive with the recy-
yeast spray or drum dried. It can also been cled energy
grown as a more controlled product and used to heat
specific strains and find its way to human the vegetal
care as a food supplement and holistic thera- material. The
peutic, also known as natural brewer’s yeast. majority of
Brewer’s yeast for aquafeed applications ethanol yeast
is sold by trading companies as a commodity comes from
based on the protein content, or by local Brazil.
breweries in need to dispatch their slurry. Production
The quality and the supply of these products prices and
can be inconsistent and depends greatly on selling prices
the source of supply. are very low,
The nutritional content is similar as the however the
one in baker’s yeast, but contains more trace quality, such
minerals such as selenium and chromium. as the protein
The protein content of brewer yeast is content is very
relatively high and and its amino acid content inconsistent.
is similar to baker’s yeast. Numerous works The supply
have shown the efficacy of Brewer’s yeast depends on
to replace partially or totally the proteins the activity of
found in fish and vegetable meal in fish and the bioetha-
shrimp. Shrimp feeds formulators typically nol plants and
incorporate brewer’s yeast in their formula can also be
at the rate of two to four percent. inconsistent.
Grain &feed millinG technoloGy Grain &feed millinG technoloGy January - february 2013 | 27
4. FEATURE
They are major products within the food protein and forms peptides (dipeptides to the gut maturation have been found in sea
industry as flavour enhancers and in pet tetra peptides) and oligonucleic acids which bass with a species extracted from the rain-
food as feed attractants. They are used in are readily digestible by the animal. Again bow trout gut Debaryomyces hansenii (see
aquaculture feeds as a source of protein here depending on the original yeast material the works from Tovar-Ramirez and also the
and nitrogen. Brewer’s yeast, and its ethanol used, autolysed and inactive yeast quality can reviews by Chi et al 2006 and Gatesoupe
equivalent, is mostly favoured as it is cheaper be very different. 2007). Marine yeasts and yeasts isolated
than baker’s yeast. They are also easier from fish seem a very logical choice to use
supplied as yeast suppliers prefer to sell the Live yeast as probiotics in species of aquaculture interest. However,
more controlled and tailored Baker’s yeast Live yeast helps regulate the gut micro- such material is often difficult to grow under
on food markets. biota. Its effects have been shown, first in industrial conditions and did not lead to
Inactive yeast is a yeast that has been human where it can reduce diarrhoea, espe- the development of an actual product yet.
deactivated by high temperature drying cially with children. Specific strains have then The products on the market are therefore
(often spray drying). The cells come as a been developed and produced industrially often from S. cerevisiae origin. It has to be
whole and the cell wall is not ruptured mak- such as S. cerevisiae boulardii or S. cerevisiae noted that up to now, no yeast products
ing the access to intracellular material (amino Sc 47 (Actisaf) for the animal nutrition have been registered in EU as a probiotic in
acids, vitamins…) difficult. A way to access market. It is a common practice now to sup- aquaculture.
these materials is to partially hydrolyse the plement feeds to increase milk production in As an example of S. cerevisiae effects,
yeast cell wall to let the cellular content be dairy cows or help piglets survival. (Lara Flores et al 2003, 2010) Table 2 shows
partially released from the cell. This can be Live yeast are characterized by their living some works done in tilapia fry fed for 3
facilitated by activating the internal autolytic cells count, expressed by colony forming unit weeks with feeds supplemented with Actisaf
enzymes of the live yeast (autolysis), add- (cfu per gram), typically ten billions cfu/g. (also knwn as Biosaf) at 1 kg/T in two diets
ing external enzymes (notably proteolysis) Dosages are made in the feeds as dilutions (40% and 27% proteins) and at 2 crowded
or playing on the osmotic pressure to to get an efficient cfu count per g of feed, conditions (1 fry per L or 1 fry per 2L).
rupture the cell wall (plasmolysis). Different a 1000 fold dilution giving a 10.107 per g All the yeast treatments also increased
grades of autolysed yeast can be obtained of feed for example. Viability of the yeast the Alkaline Phosphatase activity, and we can
depending on the level of autolysis (from is mandatory for its effect and cfus should see a better improvement of feed conver-
partial to total). The final product is a mix- be checked before and after pelleting using sion ratio (FCR) and survival under stressful
ture of cellular content and yeast cell wall. plate counts. conditions (low protein percentage and
Furthermore the autolysis process degrades Despite the increasing use of yeast as crowded conditions). There is also a better
Figure 4: Cumulative mortality after immersion with
L. Anguiilarum (blue line is control, orange line is Figure 3: Number of pellets remaining in the feeding tray one
Pronady at 0.5g/kg. n=3, Pronady significantly decreases hour after feeding (n=4, YE are significantly different than
mortality at 120h. P<0.01) control at P<0.05).
a probiotic in terrestrial animals, there are protein efficiency ratio (PER) and digestive
only a few numbers of works studying its enzyme activity when Actisaf is used.
effect in fish as a gut functions stabiliser. Live yeast can be used directly on farm,
The major reason is that live yeast where it has been showed (empirically) to
does not resist the severe condi- improve water quality in shrimp and fish
tions of the manufacturing processes ponds. It is either used alone or mixed with
of aquafeeds (high temperatures, bacteria. Farms producing mash feed onsite
steam, long condi- also add yeast in order to degrade cellulolytic
tioning times, see material to ensure a better digestion.
Aguirre-Guzzman
et al 2002). The Yeast culture or fermented yeast
studies are then dif- Yeast culture is a particular product in
ficult to transfer from which yeast is allowed to ferment. Yeast
lab conditions to farm using biomass, substrate and fermented extracel-
commercial feeds. lular metabolites are then dried.
All the work published
so far was made with yeast Yeast extracts
either top dressed on Yeast extracts (YE) come from the fur-
feeds or incorporated ther hydrolysis and purification of autolysed
in pressed (uncooked) yeast. Insoluble yeast cell walls are separated
feeds. Nevertheless from the cellular content by centrifugation.
some direct effects to YE are very soluble, rich in peptides (up to
28 | January - february 2013 Grain &feed millinG technoloGy
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6. FEATURE
Figure 5: Yeast rich in organic selenium manufacturing process
65%-70% of the product), free amino-acids feeding when YE are included. (Tacon and and eliminate them from the intestine. It
like glutamic acid and vitamins. They also Suyawanish 2011). is also suspected that the mannanes act as
contain a high level of nucleic acid which can prebiotics promoting the growth of benefi-
be further purified to increase the level of Yeast cell walls cial bacteria.
tasty 5’ nucleotides. They are used in aquac- Yeast Cell Walls (YCW) represent the YCW have been shown to be effective
ulture in functional feeds, and hatcheries, as shell of the yeast cell and are roughly 40-50 to improve the resistance to bacterial chal-
a source of nucleotides complementing the percent of the mass of the cell. YCW are lenges in numerous aquaculture species.
de novo synthesis of cells in multiplication composed mainly of fibrous polysaccharides Beta glucans have to be use carefully in
and helping boost immunity and anti-stress glucans with beta 1,3 and beta 1,6 links, (50% aquaculture as some experiments report/
mechanisms. and 8% respectively ), mannans under the negative effects in fish when used for
Autolysed yeast and inactive yeast are form of Mannoproteins (40%) and chitin prolonged periods at high concentrations.
commonly mistakenly sold under the label (2%) (see Lippke and Ovalle 1998). Further This can be avoided by careful choosing the
yeast extract in aquaculture. A good way to purification can lead to the production of source of YCW and using them either at
differentiate them is to look at the carbo- either purified beta-glucans (50% and up) high concentration (2 kg/T) only for a short
hydrate levels. Autolysed yeast has a level and mannoprotein (often used in wine mak- period, or a low concentration continuously
around 20-22% (mostly from the remaining ing for clarification). The presence of these (0.5 g/Kg).
YCW) whereas YE contain only three to six compounds often leads to the mislabelling of An example of sea-bass juveniles fed with
percent of carbohydrates. YCW as MOS or Beta-glucans. Pronady (a YCW of the Lesaffre group) at
The small peptides and free amino acids These two carbohydrate types are very 0.5 g/kg of feed for 8 weeks can be seen
in YE can also prove to be a potent interesting for the aquaculture market, beta- in Figure 4, showing a significant protection
attractant for aquafeed in shrimp. In a trial glucans are direct stimulators of the immune against L. Anguillarum without any growth
performed in Thailand with white shrimp L. systems in shrimp and fish, upon the stimula- difference with the control. However a
vannamei. Feed containing YE at 2 kg/T of tion of specific blood cells (granulocytes or minimal amount of YCW seems needed
feed was presented in feeding trays at the macrophages). Mannans are involved in the to be ingested before challenge in order
corner of hapas and the remaining feed was binding to pathogenic bacteria (especially to provide an efficient immunostimulation
counted after one hour. We can see a faster those with pili having mannose receptors) and so there might be a gap period when
30 | January - february 2013 Grain &feed millinG technoloGy
7. FEATURE
the product is not efficient. (data from Dr. alpha and beta forms)or mannans. Not associated form of selenium in the ani-
Morgane Henry, Hellenic Center for marine all the YCW are equal. Efficiency should mal’s body and then allow making organic
Research , 2011) be checked as a prerequisite to use, or selenium which are readily available when
YCW products, depending on the quality change, YCW. oxidative stress reactions occur.
of the autolysed yeast separation, contain At LFA we have conducted a survey The main application would be in aqua-
also significant percentages of proteins and of four YCW (2 bakery and 2 brewery culture as fish meal is a main supply of
lipids. It should be noted that the lower the yeasts) produced in 4 of our own facto- selenium and the development of diets with
level of proteins, the higher of level of carbo- ries in the same L. Anguillarum challenge less fish meal will require compensation of
hydrates, and then the better immunostimu- in sea bass supplemented at 0.5 g/kg selenium in aquafeed formulae. Such an
lation from the YCW is. Various quality of of feed for 8 weeks. Only 2 responded application could be useful in preventing
YCW are on the animal production market significantly (1 bakery, 1 brewery), the the oxidation of poly unsaturated fatty acids
and major differences can be found between remaining 2 had even negative results at 4 (PUFA) in fish flesh. Chromium yeast is
products depending on the strain, the sub- weeks (lower survival than control). This seldom used in aquaculture diets.
strate used to produce the yeast, and event result shows first that not all is under-
the drying process. stood in the way these products work Conclusion
Mannans represent as most 25-27 per- and that one particular YCW cannot be Yeast products are getting more fre-
cent of YCW in good quality YCW from replaced by another. quently used in aquaculture. Some appli-
primary grown yeasts, but can be found cations are promising as the use as an
as low as 9 percent in crude preparation Selenium yeast alternative source of proteins or as a sanitary
coming from industry by-products. Glucans Yeast can be induced to be a source and welfare enhancer. However many
or poly-glucose can range from 18 To 40 of organic selenium, mainly under the products ranging from crude ethanol yeast
percent. YCW Protein level remains the form of seleniomethionine, which is then by-products to more purified beta-glucans
most convenient indicator of quality, the stored in proteins. During the growth are available on the market. Therefore
best products being those having lower of baker’s yeast, selenium is added to potential users must accurately select them
nitrogen content. The variability between the medium and is replacing sulphur in in function of their targeted application. It is
batches can also be very high. Texture methionine. The excess of selenium is also as important to select a reliable source
should be checked first. Good YCW often then eliminated by careful washing steps of the products to ensure a consistency of
have a smooth, fine texture, low granu- (see Figure 5) to ensure that the selenium the supply and the quality.
lometry and a light beige colour. There is left is 97-99 percent organic. Selenium
also the tendency to believe that all YCW yeast should be then checked for the
More InforMatIon:
are the same and that differentiation of highest percentage of selenomethionine
products must be done to the highest level and the consistency between batches. Website: www.yeast-science.com
of glucans (sometimes measured as both Seleniomethionine is the main carbon-
www.symaga.com
symaga@symaga.com
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