Jump to Main Content
The health enhancer yeast Saccharomyces cerevisiae in two types of commercial products for animal nutrition
- Garcia‐Mazcorro, J.F., Rodriguez‐Herrera, M.V., Marroquin‐Cardona, A.G., Kawas, J.R.
- Letters in applied microbiology 2019 v.68 no.5 pp. 472-478
- Saccharomyces cerevisiae, animal nutrition, byproducts, diet, fermentation, fermented foods, livestock, maltose, mechanism of action, pH, phenotype, probiotics, profitability, temperature, yeasts
- The health enhancer yeast Saccharomyces cerevisiae (SC) is widely used in diets for different animals. Two main types of SC‐based products are commercially available, one containing live yeasts and one containing SC fermentation by‐products, which are supposedly not dependent on live yeasts for their physiological effects in vivo. Culture‐based techniques were applied to study yeasts in two types of commercial products: a product containing live SC (LSC) and a SC fermentation product (SCFP). Three temperatures (25, 30 and 39°C) and two pH levels (4 and 7) were tested. The product with LSC contained an average of 1·21 × 10⁹ colony‐forming units (CFUs) of yeasts per g contents (min: 1 × 10⁸, max: 3 × 10⁹). In contrast, the SCFP contained an average of 4·67 × 10³ (min: 3 × 10², max: 1·9 × 10⁴) CFUs per g contents (c. 1 million times less than the concentration of yeasts in the product with LSC). Both temperature and pH level affected the number of CFUs but this effect differed between the two products. Biochemical tests identified the two yeasts as SC, which differed in their ability to ferment maltose (negative in the SCFP). This report encourages more research on commercial microbial strains for animal nutrition that can lead to a better understanding of their mode of action in vivo. SIGNIFICANCE AND IMPACT OF THE STUDY: Probiotics (or direct fed microbials) are increasingly popular in Animal Nutrition. Different products containing live micro‐organisms or microbial‐derived products are commercially available to enhance health and boost commercial traits. The characteristics of these products dictate their physiological effects and determine their potential to increase profitability from livestock. For the first time, this report presents data about the numbers and phenotype of the health enhancer Saccharomyces cerevisiae in two widely available commercial products in Animal Nutrition. These findings may be useful for scientists and producers around the globe and have the potential to open up novel venues for research.