Brewer's Yeast Research Articles

Effect of dietary supplementation with brewer's yeast hydrolysate on growth performance, faecal microbial counts, diarrhoea score, blood profile, rectal temperature in weanling pigs challenged with lipopolysaccharide

The objective of this study was to determine the effects of brewer's yeast hydrolysate (BYH) supplementation on growth performance, blood profile, diarrhoea score, faecal microbial and rectal temperature in lipopolysaccharide (LPS) challenged in weanling pigs. A total of 40 cross-bred weanling pigs [(Yorkshire×Landrace)×Duroc] with an average body weight of 8.15±0.87kg were used in a 6weeks experiment. Pigs were randomly allotted to the following four dietary treatments (five pigs/two replicate/treatment) according to their initial body weight and gender. Treatments were as follows: CON, basal diet+Saline injection; NC, basal diet+LPS challenge; PC1, basal diet+1.0% BYH+saline injection; and PC2, basal diet+1.0% BYH+LPS challenge. Our results demonstrated pig fed diets with BYH had higher (p<.05) average daily feed intake (ADFI) during week 2-4 as well as gain:feed (G:F) during the whole experimental period than pigs fed diets without BYH. At the end of experiment, faecal Escherichia coli counts in pigs with an LPS injection tended to increase (p=.08). Meanwhile, the rectal temperature concentration of IgM and lymphocyte percentage in pigs with an LPS injection increase (p=.05) at 6 and 12hr. In conclusion, the supplementation of 1.0% BYH can improve ADFI and G:F, as well as may reduce the diarrhoea in weanling pigs.

Saccharomyces cerevisiae yeasts β-glucan influence on wheat dough rheological properties

Yeast β-glucan is a promising biologically active polysaccharide for developing mass consumption functional food. This research uses the method to obtain β-glucan-containing preparations from cell walls of the yeast Saccharomyces cerevisiae, and studies the effect of the resulting concentrate on the rheological properties of wheat flour dough and the quality of finished products. During the analysis, both traditional and modern methods were applied to determine the rheological indicators of the flour and dough quality. The introduction of a concentrate obtained from the residual brewer's yeast Saccharomyces cerevisiae into the dough causes no significant effects on the characteristics of both semi-finished products and finished products. This opens new prospects for using yeast β-glucans as a functional additive in the development of bakery products.

Получение дрожжевого экстракта из клеток пивных дрожжей при помощи ультразвука

Получение дрожжевого экстракта из клеток пивных дрожжей при помощи ультразвука

Residual brewing yeasts as a source of beta-glucans

Residual brewing yeast is one of the main solid wastes in brewing. Using residual brewing biomass as a source of biologically active substances is an important way of recycling these brewing by-products. According to the literature S. cerevisiae is considered as the promising source of polysaccharides, particularly beta-glucans. Beta-glucans are structural polysaccharides of the yeast cell and perform immune stimulating properties. At the same time, there is too little information about the content of these polysaccharides in brewing yeast of the genus Brettanomyces. The objects of this study were yeast cultures of Saccharomyces cerevisiae and Brettanomyces bruxellensis. In this work, the cultivations of the yeasts were carried out to compare them as possible sources of beta-glucans. The yeasts were cultivated in a simple periodic culture using a laboratory fermenter (Biostat A, Sartorius). As a result, the content of beta-glucans in the yeasts S. cerevisiae and B. bruxellensis biomass was measured by enzymatic method (Megazyme, Ireland). According to the obtained data, the yeast B. bruxellensis contains a higher amount of beta-glucans than the yeast S. cerevisiae.

WITHDRAWN

The document associated with this DOI has been withdrawn.

Economic Evaluation of Using Dried Brewer's yeast as Feed Additives for two Broiler Breeds

Economic Evaluation of Using Dried Brewer's yeast as Feed Additives for two Broiler Breeds

5′ untranslated regions: the next regulatory sequence in yeast synthetic biology

When developing industrial biotechnology processes, Saccharomyces cerevisiae (baker's yeast or brewer's yeast) is a popular choice as a microbial host. Many tools have been developed in the fields of synthetic biology and metabolic engineering to introduce heterologous pathways and tune their expression in yeast. Such tools mainly focus on controlling transcription, whereas post-transcriptional regulation is often overlooked. Herein we discuss regulatory elements found in the 5' untranslated region (UTR) and their influence on protein synthesis. We provide not only an overall picture, but also a set of design rules on how to engineer a 5' UTR. The reader is also referred to currently available models that allow gene expression to be tuned predictably using different 5' UTRs.

Proteolytic enzymes positively modulated the physicochemical and antioxidant properties of spent yeast protein hydrolysates

The spent brewer yeast (SBY) is a by-product with great potential for the production of peptides. Protein hydrolysates of SBY with improved physicochemical and antioxidant properties were produced by a system containing mixtures of proteases (Alcalase™, Brauzyn® and Protamex™). The amount of solids and crude proteins recovered from the raw material after the protein hydrolysis was, in average, 57% and 70% (w/w), respectively. Hydrolysis resulted in intermediate degrees of hydrolysis (15%), promoting the release of hydrophobic residues (8% higher related to the control) with antioxidant properties. The presence of all three enzymes influenced the degree of hydrolysis but the darkening and browning of the hydrolysates were mainly affected by Protamex™. Most of the hydrolyzed proteins presented a molecular weight (MW) of 35 kg mol-1, as confirmed after membrane separation and electrophoresis. The membrane fractionation step using 30 kg moL-1 membranes effectively produced peptide-enriched fractions of 30-35 kg moL-1. In addition, it was possible to correlate the degree of hydrolysis, solids release, color parameters L*, Browning Index and antioxidant properties by FRAP and DPPH in function of the hydrolysis conditions, showing the potential use of SBY protein hydrolysates as a source of peptides in value-added functional foods.

Oxidative Stress and Haematological Response in Rainbow Trout (Oncorhynchus Mykiss) Fed With Brewer Yeast (Saccharomyces Cerevisiae) as Nutritional Supplement

Production of freshwater fish evolved constantly over the past decades in parallel with increasing the amount of ingredients conventionally used to feed these fish. From the main ingredients, those protein based are the most expensive and increasingly difficult to obtain. Fishmeal demands valuable alternative ingredients to replace it and yeasts seem to offer new protein sources, but not only, acting as probiotics in fish feed. We tested productive and physiological benefits of brewer yeast (Saccharomyces cerevisiae) added 1.5% in standard rainbow trout (Oncorhynchus mykiss) nutrition with Coppens fodder (2 mm granulation) with 45% crude protein (CP) over a period of 45 days, starting at an average live weight of 56.86 gramsin a classical system of breeding. Production parameters as average daily gain (ADG), total live gain (TLG) and feed conversion rate (FCR) but also hematologic and biochemical blood parameters have been evaluated. Yeast fed batch presented higher productive indices but not statistically represented. Significant differences were observed in hematological parameters for hemoglobin, very significant response of yeast fed batch regarding gamma globulins (GGL) level and significant changes were also recorded for total proteins (TP). Significantly lower values for amylase were revealed, while enzymatic profile shown significant differences in alkaline phosphatase (PAL) and creatinine phosphokinase (CPK). Overall, 1.5% of dried brewer yeast added to standard fodder in rainbow trout das led to a better use of feed and a strengthening of immunity.

Oxidative Stress and Haematological Response in Rainbow Trout (Oncorhynchus Mykiss) Fed With Brewer Yeast (Saccharomyces Cerevisiae) as Nutritional Supplement

Production of freshwater fish evolved constantly over the past decades in parallel with increasing the amount of ingredients conventionally used to feed these fish. From the main ingredients, those protein based are the most expensive and increasingly difficult to obtain. Fishmeal demands valuable alternative ingredients to replace it and yeasts seem to offer new protein sources, but not only, acting as probiotics in fish feed. We tested productive and physiological benefits of brewer yeast (Saccharomyces cerevisiae) added 1.5% in standard rainbow trout (Oncorhynchus mykiss) nutrition with Coppens fodder (2 mm granulation) with 45% crude protein (CP) over a period of 45 days, starting at an average live weight of 56.86 gramsin a classical system of breeding. Production parameters as average daily gain (ADG), total live gain (TLG) and feed conversion rate (FCR) but also hematologic and biochemical blood parameters have been evaluated. Yeast fed batch presented higher productive indices but not statistically represented. Significant differences were observed in hematological parameters for hemoglobin, very significant response of yeast fed batch regarding gamma globulins (GGL) level and significant changes were also recorded for total proteins (TP). Significantly lower values for amylase were revealed, while enzymatic profile shown significant differences in alkaline phosphatase (PAL) and creatinine phosphokinase (CPK). Overall, 1.5% of dried brewer yeast added to standard fodder in rainbow trout das led to a better use of feed and a strengthening of immunity. Keywords: Oncorhynchus mykiss, Saccharomyces cerevisiae, hematology, serum biochemistry, oxidative stress

Dietary and metabolic factors in the pathogenesis of hidradenitis suppurativa: a systematic review.

Hidradenitis suppurativa (HS) is a systemic recalcitrant inflammatory condition characterized by debilitating lesions with high morbidity. Its known association with obesity and smoking indicate correlation with other environmental factors, such as diet, suggesting a larger role for lifestyle modifications in disease treatment. This study seeks to assess the contribution of weight loss and dietary intake in HS management. A primary literature search was conducted using PubMed, Web of Science, and CINAHL in November 2018 to include association and intervention studies on the influence of diet and weight on HS. Twenty-five articles were included. Meta-analysis of nine case-control studies across Asia, Europe, and the United States showed that HS patients are four times more likely to be obese compared to the general population; random effects pooled odds ratio 4.022 (2.667-6.065), P<0.001. Five articles assessed weight-loss interventions and revealed mixed findings. The remaining articles included three association studies on micronutrient levels, eight dietary intervention studies, and one article analyzing both micronutrient association and dietary intervention. Included articles in this systematic review reveal that low serum zinc and vitamin D levels are associated with increased lesion count in HS. Supplementation of zinc, vitamin D, vitamin B12, or exclusion of dairy or brewer's yeast can be effective in partial or complete lesion resolution. Reviewed data show that weight loss from bariatric surgery may lead to HS improvement but often results in more severe malnutrition that worsens or even leads to new onset HS post bariatric surgery. Future reporting is needed to conclusively determine the role of diet in HS.

Fermentation innovation through complex hybridization of wild and domesticated yeasts.

The most common fermented beverage, lager beer, is produced by interspecies hybrids of the brewing yeast Saccharomyces cerevisiae and its wild relative S. eubayanus. Lager-brewing yeasts are not the only example of hybrid vigour or heterosis in yeasts, but the full breadth of interspecies hybrids associated with human fermentations has received less attention. Here we present a comprehensive genomic analysis of 122 Saccharomyces hybrids and introgressed strains. These strains arose from hybridization events between two to four species. Hybrids with S. cerevisiae contributions originated from three lineages of domesticated S. cerevisiae, including the major wine-making lineage and two distinct brewing lineages. In contrast, the undomesticated parents of these interspecies hybrids were all from wild Holarctic or European lineages. Most hybrids have inherited a mitochondrial genome from a parent other than S. cerevisiae, which recent functional studies suggest could confer adaptation to colder temperatures. A subset of hybrids associated with crisp flavour profiles, including both lineages of lager-brewing yeasts, have inherited inactivated S. cerevisiae alleles of critical phenolic off-flavour genes and/or lost functional copies from the wild parent through multiple genetic mechanisms. These complex hybrids shed light on the convergent and divergent evolutionary trajectories of interspecies hybrids and their impact on innovation in lager brewing and other diverse fermentation industries.

PHYSICAL, CHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF LOW ALCOHOL BEVERAGES BASED ON SUGAR SORGHUM

The current market of low-alcohol beverages has been evaluated. The production of alcohol-free beverages is characterized by an extremely wide variety of raw materials. It is allowed to use juices, concentrates, infusions, and extracts of vegetable raw materials, flavours, emulsions, aromatic bases, food acids, vitamins, colourants, stabilizers, preservatives, clarifiers, opacifiers, sweeteners, and other raw materials that meet the requirements of regulations in effect and are authorized by the Ministry of Health. It has been established that the use of natural vegetable raw materials, which are a source of biologically active substances, will help increase the demand for these beverages. As such raw material, it has been suggested to use sugar sorghum, which is a promising agricultural crop and is characterized by a rich component composition. It has been suggested to obtain low-alcohol beverages by wort fermentationon on the basis of sugar sorghum juice, with the addition of apple and apple-cherry concentrates. The physicochemical parameters of the wort have been determined, and suggested the modes of its fermentation with dry yeast from the manufacturers Biowin (Brewgo-01) and Fermivin (Gervin GV1), related to brewing and wine yeast races, respectively. The influence of these yeasts on the accumulation of fermentation by-products and on the formation of organoleptic characteristics of beverages has been investigated. It has been found that in the samples studied, most of the fermentation by-products are in quantities close to the perception threshold, and, certainly, they affect the taste and aroma profile of the finished beverages. The profile charts of taste and aroma have been constructed, and the conclusion has been drawn about the prospects of using sugar sorghum juice in the low-alcohol beverages technology based on natural raw materials.

Regulation of hyperglycemia in diabetic mice by autolysates from β-mannanase-treated brewer's yeast.

Diabetes mellitus is a serious chronic disease, characterized by hyperglycemia. This study administered either β-mannanase-treated yeast cell autolysis supernatant (YCS) or yeast cell-wall residues after autolysis (YCR) to investigate their influence on the alleviation of diabetes in a diabetic mouse model. Application of either YCS or YCR led to body weight gain, blood glucose reduction, and an improvement in lipid composition in the diabetic mice. Administration of YCS was more effective in inhibiting oxidative stress than YCR. The expression of PPARα and CPT1α was enhanced, improving lipid biosynthesis, and Trx1 and HIF-1-α genes were downregulated due to the activation of thioredoxin following the interventions, indicating that the processes of lipid metabolism and oxidative stress were heavily involved in the reduction of diabetic characteristics following the interventions. The current study revealed that consumption of YCR also led to a reduction in hyperglycemia, this being associated with its richness in mineral elements, such as chromium and selenium. This study may highlight the potential of both YCS and YCR as functional ingredients in dietary formula for improving diabetic syndromes. © 2019 Society of Chemical Industry.

Evaluation of Ten Supplemental Diets to Enhance Some Honeybee (Apis mellifera L.) Activities during Winter Season in Egypt.

This work was carried out at the apiary of Bee Research Department, Quanter branch, Qaluobia governorate during the period from December 2016 to April 2017 to evaluate the effect of feeding honeybee colonies with ten diets as pollen substitutes on diets consumption rates, brood rearing, pollen and honey storage activities. Six Proteinaceous materials were used as follows; defatted soybean flour, chickpea flour, maize flour, pea flour, wheat germ and dried brewer's yeast, were mixed with sugar powder, bee honey and water in different proportions forming ten diets taking letters from A to J. The obtained results revealed that colonies were fed on Diet H (chickpea flour + wheat germ + dried brewer's yeast) produced the highest average of biological activities, which were 105.54 g, 363.75 inch², 134.83 inch² and 404.08 inch²/colony for diet consumption, sealed workers brood area, stored pollen area and stored honey area, respectively. On the contrary, the colonies fed on Diet C (pea flour + defatted soybean flour + dried brewer's yeast) produced the lowest average of biological activities, which were 77.0 g., 235.1 inch², 75.43 inch² and 258.39 inch²/colony for diet consumption, sealed workers brood area, stored pollen area and stored honey area, respectively. There were a direct relationship between diets consumption and each of brood rearing, pollen and honey storage activities during winter season compared with control colonies, which showed a noticeable decrease in all of these biological activities.

2551 A Case of Auto-Brewery Syndrome: Probably an Under-Diagnosed Medical Condition

INTRODUCTION: Auto-brewery syndrome (ABS), also known as gut fermentation syndrome, is a rarely diagnosed medical condition in which the ingestion of carbohydrates results in endogenous alcohol production. The patient in this case report had fungal yeast forms in the upper small bowel and cecum, which likely fermented carbohydrates to alcohol. Treatment with antifungal agents allowed subsequent ingestion of carbohydrates without symptoms. He had been exposed to a prolonged course of antibiotics before this occurred. We postulate that the antibiotic altered his gut microbiome, allowing fungal growth. CASE DESCRIPTION/METHODS: A healthy 46-year-old male who complained of memory loss, mental changes, and episodes of depression for over three years after antibiotic therapy (cephalexin) for a traumatic thumb injury. He was given a carbohydrate meal and blood alcohol level became elevated to 57 mg/dL without any exogenous alcohol while under observation. Saccharomyces cerevisiae (brewer's yeast) and Saccharomyces boulardii were detected in his stool. To investigate further, an upper and lower endoscopy were performed. Fungal cultures from cecal secretions grew Candida Albicans and Candida Parapsilosis. He was started on a carbohydrate free diet and intravenous micafungin therapy for six weeks after which secretions from a repeat endoscopy showed absence of fungal growth. He was also started on a probiotic to competitively inhibit fungal growth in his gut. A repeat carbohydrate challenge test was negative for endogenous alcohol production now. Approximately 2 years later, he remains asymptomatic and has resumed his previous lifestyle, including eating a normal diet. DISCUSSION: A large Middle Eastern study involving 1400 subjects who were teetotalers detected very small endogenously produced alcohol levels using gas chromatography and mass spectrometry. Saccharomyces cerevisiae which can convert carbohydrates to endogenous alcohol, was detected in our patient's stool. This fungus uses acetate for anaerobic alcohol fermentation. It should be noted that the earliest symptoms of ABS may be mood changes, delirium, and brain fog rather than the medical manifestation of alcohol inebriation. A multidisciplinary approach with early psychiatrist involvement is suggested. Any patient denying alcohol ingestion but who has elevated blood alcohol levels or positive breathalyzer results should be investigated for ABS. This could be a treatable condition with dietary modifications, appropriate antifungal therapy and probiotic use.

Influence of commercial yeast products in diets for beef cattle new to the feedlot environment

ABSTRACT Objective Bovine respiratory disease is of great concern for stocker producers in the southeastern United States. Thus, this research was conducted to test the effects of yeast products on health and performance of high-risk, newly received beef calves. Materials and Methods Male beef calves (n = 175; initial BW = 226 ± 24.5 kg) were delivered in 2 arrival blocks (arrival block 1: n = 85 with 54 bulls and 31 steers; arrival block 2: n = 90 with 62 bulls and 28 steers). Within arrival block, calves were blocked by initial BW, stratified by castrate status, and assigned randomly to pen (5 or 6 calves per pen; 15 pens per truckload). Pens within each weight block were allocated to 1 of 3 treatments: unsupplemented control or supplementation with either brewers yeast or yeast culture for 28 d. Each day, a mixture (0.14 kg/d for each calf) of 58% ground corn and 42% of the appropriate yeast product, or 100% ground corn (control) was added to the feed bunks immediately after basal diet delivery. Results and Discussion Average daily gain from d 0 to 28 was not different (P = 0.99) between treatments. Providing yeast product did not affect ADFI (P ≥ 0.92) or G:F (P ≥ 0.91). Percentage morbidity (P = 0.36), percentage of bovine respiratory disease relapses (P = 0.32), and days to first antibiotic treatment (P = 0.17) did not differ. Application In high-risk calves with over 50% morbidity by d 5, neither of the yeast products provided during this trial influenced health and growth performance.

Lager-brewing yeasts in the era of modern genetics.

ABSTRACTThe yeast Saccharomyces pastorianus is responsible for the annual worldwide production of almost 200 billion liters of lager-type beer. S. pastorianus is a hybrid of Saccharomyces cerevisiae and Saccharomyces eubayanus that has been studied for well over a century. Scientific interest in S. pastorianus intensified upon the discovery, in 2011, of its S. eubayanus ancestor. Moreover, advances in whole-genome sequencing and genome editing now enable deeper exploration of the complex hybrid and aneuploid genome architectures of S. pastorianus strains. These developments not only provide novel insights into the emergence and domestication of S. pastorianus but also generate new opportunities for its industrial application. This review paper combines historical, technical and socioeconomic perspectives to analyze the evolutionary origin and genetics of S. pastorianus. In addition, it provides an overview of available methods for industrial strain improvement and an outlook on future industrial application of lager-brewing yeasts. Particular attention is given to the ongoing debate on whether current S. pastorianus originates from a single or multiple hybridization events and to the potential role of genome editing in developing industrial brewing yeast strains.

A Hands-On Guide to Brewing and Analyzing Beer in the Laboratory.

Beer would not exist without microbes. During fermentation, yeast cells convert cereal‐derived sugars into ethanol and CO2. Yeast also produces a wide array of aroma compounds that influence beer taste and aroma. The complex interaction between all these aroma compounds results in each beer having its own distinctive palette. This article contains all protocols needed to brew beer in a standard lab environment and focuses on the use of yeast in beer brewing. More specifically, it provides protocols for yeast propagation, brewing calculations and, of course, beer brewing. At the end, we have also included protocols for analyses that can be performed on the resulting brew, with a focus on yeast‐derived aroma compounds. © 2019 The Authors.

Wine production from Hibiscus sabdariffa calyxes using probiotics starter cultures

Aqueous calyxes extract of Roselle, popularly known as Zobo drink in Nigeria is a non-alcoholic local beverage widely consumed by millions of people across different socio-economic classes. However, large-scale production of zobo is hindered by the rapid deterioration of the drink if not refrigerated. Thus the aim of this research was to extend the viability of the drink by fermentation into red wine using probiotic organism Lactobacillus fermentum and Saccharomyces cerevisiae. Both organisms produced wines of different physicochemical properties within 24hours fermentation and with pH 3.47 – 2.76, titratable acidity; 0.236%–0.252%; Vitamin C; 5.22 mg/100 – 2.44 mg/100 and total dissolvable solids; 11.95 Mg/L – 9.97 Mg/L for Lactobacillus fermentum and pH 3.48 – 2.8, titratable acidity; 0.2% – 0.225%, Vitamin C; 8.56mg/100 – 6.33mg/100 and total dissolvable solids; 13.32 Mg/L – 9.71 Mg/L for Saccharomyces cerevisiae. There was also a gradual alcohol increase during fermentation process and at the end, both wines showed alcohol content of 5.71% and 5.61% for Lactobacillus fermentum and Saccharomyces cerevisiae respectively. Except for the alcohol content, the results shows that the formulation with the brewers yeast produced a better wine at the 12 hour fermentation time. The sensory evaluation was also conducted using a 5 judge panel on a 7 point hedonic scale and the result shows that the wine produced from fermentation by Saccharomyces cerevisiae was moderately accepted (value 3) by the panel and the mean heterotrophic microbial load of 3±0.2 x 103 cfu/ml indicated that formulated red wine is safe for human consumption. The outcome of this study will boost the economy of this country if adopted for large scale production as it will generate revenue that would have been lost on importation of wine.