Abstract
Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts (Cyberlindnera jadinii, Blastobotrys adeninivorans and Wickerhamomyces anomalus), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.
Highlights
Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health
The three types of yeast were produced by fermentation at 20 or 200 L scale using a growth medium based on wood-derived sugars and a hydrolysate of by-products from chicken[22]
The mannan and chitin contents of W. anomalus were 30–40% and 17–60% higher compared to C. jadinii and B. adeninivorans, respectively
Summary
Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Studies have shown that high dietary inclusion of plant ingredients such as soybean meal (SBM)[4,5,6,7,8,9,10], pea protein c oncentrate[11], faba b ean[12,13] and corn gluten m eal[14], is associated with a condition widely known as SBM induced enteritis (SBMIE) in fish, including Atlantic salmon, rainbow trout and sea bass. The current study was designed to investigate whether the ability of yeast to counteract enteritis is linked to either the type of yeast, with its associated cell wall properties, or to the down-stream processing used during yeast production, or a combination of both factors To address this question, we used three different nonSaccharomyces yeasts, namely Cyberlindnera jadinii (anamorph name Candida utilis), Blastobotrys adeninivorans (synonym Arxula adeninivorans) and Wickerhamomyces anomalus produced at laboratory scale. The impact of the down-stream processing on the yeast cells and the impact of the yeast cells on salmon performance were assessed using a variety of methods
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