Abstract
Yeast (including brewing yeast) and yeast-based preparations derived from bioprocesses or agroindustrial byproducts represent valuable feed additives and ingredients for ruminants. The optimization of brewing yeast biotechnological processing through fermentation mediated by the brewing yeast strain Saccharomyces pastorianus ssp. carlsbergensis W34/70 was investigated. The cultivation conditions (temperature, pH, carbon source, and nitrogen source) were selected and designed according to a Taguchi fractional experimental plan, with four factors on three levels, and their influence on the evolution of the bioprocess of obtaining the brewing yeast biomass was evaluated. The dependent variables were the yeast biomass amount in wet form, yeast biomass amount in dried form after lyophilization, dried yeast biomass wettability assayed through the contact angle (CA), protein content (PC), and dry matter content (DS). The effects that the experimental conditions had on the system responses were visualized in tridimensional space using the response surface methodology, and the combination of biotechnological parameters that ensured process quality and robustness was then determined using the Taguchi technique through its performance indicator, i.e., the signal-to-noise ratio. By optimizing the biotechnological parameters, this study provides a valuable contribution in the area of brewing yeast biomass processing, with the aim of producing probiotic yeast for ruminant nutrition.
Highlights
There is increasing interest in the development of valuable animal feeds that improve digestibility and dry matter utilization, based on the positive effects of yeast-based preparations as natural additives and ingredients [1,2]
The overall scope of our research was to obtain brewing yeast biomass that can be mixed with the spent brewing yeast biomass and can be enriched or supplemented with different other bioactive ingredients or nutrients, making the resulted biomass a valuable ingredient to be used for the nutrition of ruminants in wet or dried form
This study explored the optimization of the fermentation conditions used to obtain brewing yeast biomass, which is characterized by high concentrations of dry biomass and protein and a low contact angle
Summary
There is increasing interest in the development of valuable animal feeds that improve digestibility and dry matter utilization, based on the positive effects of yeast-based preparations as natural additives and ingredients [1,2] This is mainly due to the high nutritional value that results from the balanced amino acid profile, which is characterized by high lysine and threonine contents. Brewing yeast biomass is one of the main byproducts of the brewing industry, and extensive studies have been conducted in relation to yeast products and their derivates as nutritional yeast products used as feed supplements This interest is due to their relevant nutritional value, represented by proteins (amino acids), nucleic acids, vitamins (especially the vitamin B complex), minerals, nutraceutical compounds (e.g., β-glucans, mannan-oligosaccharides, and nucleotides), and their ability to prevent digestive acidosis in ruminants. The ruminant food manufacturing industry is one of the best developed in terms of utilizing yeasts [4]
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