Yeast Consortium Research Articles

IMPROVEMENT OF TRADITIONAL BALINESE "ONG" TEA-MAKING PROCESS TO EXTEND SHELF LIFE TO SUPPORT ECOTOURISM IN BANJAR LANTANGIDUNG, GIANYAR, BALI

“Ong” tea contains vitamins B1, B2, B6, B12, folic acid, and vitamin C, in addition to several essential amino acids, organic acids, minerals, vitamins, amino acids, and active polyphenol compounds, and various important enzymes that have many benefits for the body. “Ong” tea is a type of probiotic drink produced from the tea fermentation process. The bacteria contained in SCOBY (Symbiotic Consortium of Bacteria and Yeast) are Acetobacter xylinum bacteria. The purpose of implementing the activities proposed in the training to improve the process of making “Ong” tea through PKM activities is to ensure that the people of Br. Lantangidung, Batuan, Sukawati have the skills and insight to manage local natural resources and have an entrepreneurial spirit so that they can open up business opportunities related to the conditions of the Batuan Village area. Improving product quality, expanding marketing reach, and using more hygienic and modern packaging techniques are also important. Thus, it is hoped that Balinese “ong” tea can become a superior product that can improve the community's economy and support the development of ecotourism in Banjar Lantangidung

Influence of different stress factors during the elaboration of grape must's pieddecuve on the dynamics of yeast populations during alcoholic fermentation

The pieddecuve (PdC) technique involves using a portion of grape must to undergo spontaneous fermentation, which is then used to inoculate a larger volume of must. This allows for promoting autochthonous yeasts present in the must, which can respect the typicality of the resulting wine. However, the real impact of this practice on the yeast population has not been properly evaluated. In this study, we examined the effects of sulphur dioxide (SO2), temperature, ethanol supplementation, and time on the dynamics and selection of yeasts during spontaneous fermentation to be used as PdC. The experimentation was conducted in a synthetic medium and sterile must using a multi-species yeast consortium and in un-inoculated natural grape must. Saccharomyces cerevisiae dominated both the PdC and fermentations inoculated with commercial wine yeast, displaying similar population growth regardless of the tested conditions. However, using 40 mg/L of SO2 and 1% (v/v) ethanol during spontaneous fermentation of Muscat of Alexandria must allowed the non-Saccharomyces to be dominant during the first stages, regardless of the temperature tested. These findings suggest that it is possible to apply the studied parameters to modulate the yeast population during spontaneous fermentation while confirming the effectiveness of the PdC methodology in controlling alcoholic fermentation.

The use of native yeasts to improve the organoleptic characteristics and yield of artisanal mezcal

Objective: To assess the use of native yeasts on the yield and on the organoleptic characteristics of artisanal mezcal in Guerrero, Mexico. Design/Methodology/Approach: Native yeasts from fermentation vats containing Agave angustifolia and A. cupreata were subjected to molecular isolation and identification in three regions of the state of Guerrero. A consortium of yeasts was designed and used to produce artisanal mezcal, using A. cupreata as a substrate. The experimental mezcal (with yeasts) and the control (without yeasts, only producer lore) were compared. Finally, the physicochemical and sensory characteristics of the final product were assessed at the Concours Mondial de Bruxelles 2020. Results: S. cerevisiae A5GM, T. delbrueckii A6GM, S. cerevisiae A3GM, and K. marxianus A2GM were identified and used in a consortium that produced 46% more yield (8.3 kg L-1 compared to 10.5 kg L-1). The mezcal produced with this consortium obtained the Grand Gold medal based on its sensory characteristics. Study Limitations/Implications: To work with the producer in both systems with and without yeast. Findings/Conclusions: The consortium improved the production yield by 26%, along with the sensory characteristics; therefore, the use of native yeasts is feasible and recommended for the improvement of processes in the production of artisanal mezcal from Guerrero.

Honey-kombucha beverage with yerba maté infusion: Development, polyphenols profile, and sensory acceptance

Kombucha is a sweetened beverage made by fermenting a symbiotic consortium of bacteria (generally acetic acid bacteria) and yeasts (SCOBY) in black or green tea, with sucrose as source of carbohydrate. Other herbal infusions, such as yerba maté (Ilex paraguarienses), are used to produce kombucha-like beverages. Honey is a good source of sugar and biologically active components for kombucha-like development. The goal was to develop and characterize a fermented beverage from yerba maté infusion using a kombucha culture, with either sucrose or different types of honey from Apis bees and native Brazilian stingless bees. The fermentation process was studied for up to 20 days, monitoring pH, titratable acidity, reducing sugar and soluble protein, total phenolic compounds, chlorogenic acids, caffeine, and rutin. The sensory acceptance of the honey-kombucha-like beverage was also investigated. As fermentation progressed, the pH decreased, titratable acidity increased, and reducing sugars initially decreased due to SCOBY consumption, followed by an increase due to the conversion of non-reducing sugars to reducing sugars. The concentration of chlorogenic acids increased with fermentation, exceeding 300 μg/mL after 15 days. The aroma and flavor of the kombucha beverage received scores around 5–6 on a nine-point hedonic scale. These scores were linked to the high titratable acidity after the 10th day of fermentation and the “vinegar taste” reported by the subjects. To improve sensory acceptance, the fermentation length can be reduced to up to 10 days, resulting in a beverage with a pleasant fruity and sour aftertaste. However, this strategy may compromise the retention of high polyphenols, which is achieved through longer fermentations of around 15–20 days.

Programmable Biosynthesis of Plant-Derived 4'-Deoxyflavone Glycosides by an Unconventional Yeast Consortium.

Previous data established 4'-deoxyflavone glycosides (4'-DFGs) as important pharmaceutical components in the roots of rare medical plants like Scutellaria baicalensis Georgi. Extracting these compounds from plants involves land occupation and is environmentally unfriendly. Therefore, a modular ("plug-and-play") yeast-consortium platform is developed to synthesize diverse 4'-DFGs de novo. By codon-optimizing glycosyltransferase genes from different organisms for Pichia pastoris, six site-specific glycosylation chassis are generated to be capable of biosynthesizing 18 different 4'-DFGs. Cellular factories showed increased 4'-DFG production (up to 18.6-fold) due to strengthened synthesis of UDP-sugar precursors and blocked hydrolysis of endogenous glycosides. Co-culturing upstream flavone-synthesis-module cells with downstream glycoside-transformation-module cells alleviated the toxicity of 4'-deoxyflavones and enabled high-level de novo synthesis of 4'-DFGs. Baicalin is produced at the highest level (1290.0mgL-1) in a bioreactor by controlling the consortium through carbon-source shifting. These results provide a valuable reference for biosynthesizing plant-derived 4'-DFGs and other glycosides with potential therapeutic applications.

Compositional and temporal division of labor modulates mixed sugar fermentation by an engineered yeast consortium

Synthetic microbial communities have emerged as an attractive route for chemical bioprocessing. They are argued to be superior to single strains through microbial division of labor (DOL), but the exact mechanism by which DOL confers advantages remains unclear. Here, we utilize a synthetic Saccharomyces cerevisiae consortium along with mathematical modeling to achieve tunable mixed sugar fermentation to overcome the limitations of single-strain fermentation. The consortium involves two strains with each specializing in glucose or xylose utilization for ethanol production. By controlling initial community composition, DOL allows fine tuning of fermentation dynamics and product generation. By altering inoculation delay, DOL provides additional programmability to parallelly regulate fermentation characteristics and product yield. Mathematical models capture observed experimental findings and further offer guidance for subsequent fermentation optimization. This study demonstrates the functional potential of DOL in bioprocessing and provides insight into the rational design of engineered ecosystems for various applications.

Plant and yeast consortium for efficient remediation of dyes and effluents: a biochemical and toxicological study.

Textile effluent carries a range of dyes that may be recalcitrant and resistant to biodegradation. A unique consortium of the Fimbristylis dichotoma and Saccharomyces cerevisiae is exploited for the biodegradation of an azo dye Rubine GFL and actual textile effluent. This consortium enhances the rate of biodegradation of Rubine GFL and actual textile effluent with an excellent rate of biodegradation of 92% for Rubine GFL and 68% for actual textile effluent when compared to the individual one within 96 h. Speedy decolorization of Rubine GFL and actual textile effluent was observed due to the induction of oxido-reductive enzymes of the FD-SC consortium. Along with the significant reduction in the values of COD, BOD, ADMI, TSS, and TDS with 70, 64, 65, 41, and 52%, respectively, in experimental sets treated with FD-SC consortium. The biodegradation of Rubine GFL was confirmed with UV-Vis spectroscopy at the preliminary level, and then, metabolites formed after degradation were detected and identified by FTIR, HPLC, and GC-MS techniques. Also, decolorization of the dye was observed in the sections of the root cortex of Fimbristylis dichotoma. The toxicity of dye and metabolites formed after degradation was assessed by seed germination and bacterial count assay, where increased germination % and bacterial count from31×107CFUsto 92 × 107 CFUs reflect the nontoxic nature of metabolites. Furthermore, the nontoxic nature of metabolites was confirmed by fish toxicity on Cirrhinus mrigala showed normal structures of fish gills and liver in the groups treated with FD-SC consortium proving the better tactic for biodegradation of dyes and textile effluent.

Evaluation of the adsorption capacity of glyphosate in a microbial cellulose composite

The objective of this project was to develop a composite based on microbial cellulose (CM), chitosan (Qs) and citric acid (AC) as a crosslinker at two different concentrations (4 and 6% w/v). The CM was obtained from the fermentation of fruit residues with a SCOBY (symbiotic consortium of bacteria and yeast). The composites were morphologically characterized by SEM and spectroscopy techniques (FTIR-ATR) as well as UV-VIS spectrophotometry with ninhydrin were used to evaluate the composite as an adsorbent for glyphosate in water; in the spectra obtained by FTIR, the representative vibrational bands of the functional groups belonging to chitosan and microbial cellulose were observed; for cellulose and chitosan composites with 4% citric acid in 1579 cm-1 , 1386 cm-1 , 1046 cm-1 and 853 cm-1 ; and for the 6% cellulose-chitosan-citric acid composite at 1573 cm-1 , 1380 cm-1 , 1056 cm-1 and 503 cm-1 , thus attributing cross linkage between the biopolymers. Post- adsorption FTIR-ATR analysis revealed significant changes possibly attributable to the adsorption of glyphosate in the cellulose composites. Further research is still being conducted to better understand this interaction and the involved mechanism; the goal is to comprehend how microbial cellulose can effectively adsorb glyphosate, which could have practical and efficient applications in the remediation of environments contaminated with this herbicide.

Xylose and shikimate transporters facilitates microbial consortium as a chassis for benzylisoquinoline alkaloid production

Plant-sourced aromatic amino acid (AAA) derivatives are a vast group of compounds with broad applications. Here, we present the development of a yeast consortium for efficient production of (S)-norcoclaurine, the key precursor for benzylisoquinoline alkaloid biosynthesis. A xylose transporter enables the concurrent mixed-sugar utilization in Scheffersomyces stipitis, which plays a crucial role in enhancing the flux entering the highly regulated shikimate pathway located upstream of AAA biosynthesis. Two quinate permeases isolated from Aspergillus niger facilitates shikimate translocation to the co-cultured Saccharomyces cerevisiae that converts shikimate to (S)-norcoclaurine, resulting in the maximal titer (11.5 mg/L), nearly 110-fold higher than the titer reported for an S. cerevisiae monoculture. Our findings magnify the potential of microbial consortium platforms for the economical de novo synthesis of complex compounds, where pathway modularization and compartmentalization in distinct specialty strains enable effective fine-tuning of long biosynthetic pathways and diminish intermediate buildup, thereby leading to increases in production.

The spoilage of lager by draught beer microbiota

Why was the work done: To determine whether the susceptibility of lager to microbiological spoilage is determined by composition, microbiota or both. To assess beer spoilage by a consortium of yeasts and bacteria from draught beer rather than pure laboratory cultures. How was the work done: Four draught beer styles - cask ale and keg lager, ale, and stout – were sampled twice in five different public houses in four different locations. The beers were forced by static incubation at 30°C for four days. ‘Challenge testing’ with an inoculum of heterogeneous microorganisms from the forced samples was used to assess the spoilage of ten commercial lagers by the increase in turbidity at 660 nm. The same approach was used to evaluate the role of nutrients in beer spoilage by forcing with the addition of yeast extract or vitamins (thiamine and riboflavin). What are the main findings: The ten lagers varied in susceptibility to spoilage ranging three-fold from the least to most spoilable. Average spoilage of the beers was comparable for microorganisms from lager, keg ale and stout but ca. 50% greater with microorganisms from cask ale. The ranking of spoilage of the 10 lagers was similar for microbiota from cask ale, keg ale and stout but less so from lager. Spoilage was influenced by beer composition and was inversely related to beer pH and level of free amino nitrogen. The addition of yeast extract stimulated spoilage of the least spoilable lager but the addition of vitamins B1 and B2 had little or no effect. Spoilage was extensive at 30°C, measurable at 12°C but imperceptible at 2°C. Why is the work important: The oft-quoted statement that beer is ‘robust to microbiological spoilage’ is a fallacy. All ten lagers were spoilt by draught beer microorganisms, but some were more spoilable than others. It is suggested that spoilage may be reduced by lowering beer pH and curbing the availability of nutrients for microbial growth. Whilst (as would be expected) beer storage at 2°C suppresses microbial growth, storage at 12°C (as practiced in UK public house cellars) allows spoilage microorganisms to grow in beer. Although the threat of microbial spoilage in the brewing process is managed by good manufacturing practices, draught beer is vulnerable and requires more focus and commitment to hygienic practices to assure quality.

A spotlight on global collaboration in the Sc2.0 yeast consortium

The Synthetic Yeast Genome Project (Sc2.0) is an international collaboration that aims to create and optimize synthetic versions of each Saccharomyces cerevisiae chromosome, with the ultimate goal of assembling a yeast organism with a synthetic with design features facilitating applications in synthetic biology and engineering projects. The consortium research groups are global, and, here, we highlight the work of the China-based Sc2.0 researchers and their thoughts on the future of Sc2.0 and synthetic biology.

Antifungal activity of clove basil (Ocimum gratissimum L.) beverage fermented with kombucha culture

Fungi are associated with several diseases in humans, however these diseases have been neglected over the years. Fungal infections are estimated to cause more than 1.5 million deaths annually. In addition, recent studies have revealed the presence of pathogens resistant to antifungal drugs available for treatment. In view of this scenario, it is necessary to invest in research aimed at the discovery and development of new antifungal therapies. An important aspect to be considered is the antimicrobial activity attributed to fermented beverages, such as kombucha, which is obtained from the fermentation of an infusion of plant parts by a symbiotic consortium of bacteria and yeast known as SCOBY (Symbiotic Culture of Bacteria and Yeast). In this context, the aim of this work was to elaborate a fermented beverage based on clove basil (Ocimum gratissimum L.) (CBK) and to evaluate its antimicrobial activity against fungi Candida albicans, Candida auris, Candida glabrata, Candida tropicalis and Cryptococcus neoformans. CBK has presented pH values within the required legislation for kombucha, demonstrating quality and safety standards in the fermentation process. As for antimicrobial analysis, CBK fermented for 15 days showed antifungal effect on all tested strains, however, the fungicidal effect was only verified against C. albicans, C. auris e C. neoformans. Thus, this study contributes to the description of a new source of antifungal substances and opens perspectives for future research on the biotransformation processes of chemical compounds during fermentation procedures.

Consortium of selected yeasts to produce healthy soy fermented beverage: Evaluation of microbial evolution, analytical, sensorial, and functional features

Currently, an increasing number of intolerant and vegan consumers are driving the market towards plant-based milk alternatives. Here, selected probiotic yeasts, belonging to the Candida zeylanoides, Kluyveromyces lactis and Debaryomyces hansenii species, previously characterized for their aptitude to ferment animal milk, were tested in soy milk. Trials at different fermentation times with the developed yeast consortium (Yc) coinoculated with a lactic bacterium commercial strain were carried out.Yc showed good fermentation performance, conferring distinctive analytical and aromatic properties to the resulted soy fermented beverage, a product similar to an industrial kefir. Analytical determinations did not show significant variations between the end of fermentation and cold storage (4 weeks at 4 °C), indicating full stability. Phenol amounts and antioxidant activity were significantly increased in soy fermented beverage fermented by Yc. All yeasts remained viable until the end of storage with a final concentration of approximately 8 Log CFU/ml, a value suitable for a probiotic commercial claim. Overall, the results suggest that Yc is a promising multistarter candidate for functional soy products.

Development of yeast and microalgae consortium biofilm growth system for biofuel production

BackgroundThe current study aimed to develop a laboratory-scale biofilm photobioreactor system for biofuel production. Scope & ApproachDuring the investigation, Jute was discovered to be the best, cheap, hairy, open-pored supporting material for biofilm formation. Microalgae & yeast consortium was used in this study for biofilm formation. ConclusionThe study identified microalgae and yeast consortium as a promising choice and ideal partners for biofilm formation with the highest biomass yield (47.63 ± 0.93 g/m2), biomass productivity (4.39 ± 0.29 to 7.77 ± 0.05 g/m2/day) and lipid content (36%) over 28 days cultivation period, resulting in a more sustainable and environmentally benign fuel that could become a reality in the near future.

Pre-treatment, Physicochemical Properties and Production of Bioethanol from Rice Husk using Fungi Isolated from Waste Dumpsite in Kaduna, Nigeria

This research is based on the pre-treatment and physicochemical characterization of rice husk and production of Bioethanol from rice husk using fungal isolates obtained from waste dump sites in Kaduna Nigeria. Standard procedures were followed. The results revealed a reduction in lignin (from 21.40 to 12.08%), hemicellulose (22.04-18.92%), protein (14.56-8.56%) and ash (1.31-1.04%) contents which resulted to an increase in the cellulosic fraction (49.55-58.29%) of the rice husk.. A significant difference (p<0.05) was observed in the reducing sugar concentrations of the 50g substrate concentration using Aspergillus niger SIF2 (0.60±0.30mg/ml), Aspergillus flavus CMXY22565 (0.56±0.29mg/ml) and a consortium (1.17±0.82mg/ml) of both organisms after 120 hours of enzymatic hydrolysis. The results also revealed a significant yield (p<0.05) in bioethanol production using Pichia kudriavzevii IPBCC.y.161552 (4.91±2.51%), Saccharomyces cerevisiae FJI (5.39±2.87%) and a consortium (9.02±4.83%) of both organisms. There was an increase in temperature and titratable acidity and a decrease in pH and specific gravity. The FTIR revealed a high ethanol content of 68% from the bioethanol produced from the 50g substrate concentration hydrolysed and fermented using a consortium of molds and yeasts. The results therefore suggest that bioethanol can be produced from rice husk with maximum yields obtained using a consortium of Aspergillus niger SIF2 and Aspergillus flavus CMXY22565 for hydrolysis as well as a consortium of Saccharomyces cerevisiae FJI and Pichia kudriavzevii IPBCC.y.161552 for fermentation.

Decolorization of reactive azo dye using novel halotolerant yeast consortium HYC and proposed degradation pathway

The presence of high salinity levels in textile wastewater poses a significant obstacle to the process of decolorizing azo dyes. The present study involved the construction of a yeast consortium HYC, which is halotolerant and was recently isolated from wood-feeding termites. The consortium HYC was mainly comprised of Sterigmatomyces halophilus SSA-1575 and Meyerozyma guilliermondii SSA-1547. The developed consortium demonstrated a decolourization efficiency of 96.1% when exposed to a concentration of 50 mg/l of Reactive Black 5 (RB5). The HYC consortium significantly decolorized RB5 up to concentrations of 400 mg/l and in the presence of NaCl up to 50 g/l. The effects of physicochemical factors and the degradation pathway were systematically investigated. The optimal pH, salinity, temperature, and initial dye concentration were 7.0, 3%, 35 °C and 50 mg/l, respectively. The co-carbon source was found to be essential, and the addition of glucose resulted in a 93% decolorization of 50 mg/l RB5. The enzymatic activity of various oxido-reductases was assessed, revealing that NADH-DCIP reductase and azo reductase exhibited greater activity in comparison to other enzymes. UV-Visible (UV–vis) spectrophotometry, Fourier-transform infrared spectroscopy (FTIR), high-performance liquid chromatography (HPLC), and gas chromatography–mass spectrometry (GC-MS) were utilized to identify the metabolites generated during the degradation of RB5. Subsequently, a metabolic pathway was proposed. The confirmation of degradation was established through alterations in the functional groups and modifications in molecular weight. The findings indicate that this halotolerant yeast consortium exhibits promising potential of degrading dye compounds. The results of this study offer significant theoretical basis and crucial perspectives for the implementation of halotolerant yeast consortia in the bioremediation of textile and hypersaline wastewater. This approach is particularly noteworthy as it does not produce aromatic amines.

Kombucha Beverage: Comparative Study Based on Bioactive Properties and Antimicrobial Potentials of Different Plant Infusion

Kombucha, a fermented beverage, is popular for its prophylactic and therapeutic properties. Kombucha is a traditionally black tea infusion fermented with a symbiotic bacteria and yeast consortium (SCOBY) under aerobic conditions for 7-21 days. However, the beneficial properties of kombucha vary according to the substrate kind, fermentation conditions, and SCOBY consortium. The present study has screened the physicochemical, bioactive, antimicrobial, and sensory properties of beverages produced by fermenting black, green, rosehip, and licorice tea infusions with kombucha starter culture for 21 days. Tea infusions before and after fermentation; pH value, titratable acidity (TA), pellicle weight, color values (L*, a*, b*, ΔE), total phenolic content (TPC), antioxidant capacity against DPPH (2,2-diphenyl-1- picrylhydrazil) radicals, and antimicrobial activity was measured. Antimicrobial activity is applied to various foodborne pathogens such as Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), and C. albicans with based disc diffusion method and spectrophotometric technique. In this study, tea type statistically affected all parameters except pH in kombucha beverages (p<0.05). The highest TPC and antioxidant activity were determined in the green tea kombucha sample. All kombucha beverages, especially those prepared by fermentation of licorice and green tea infusions, showed the highest antimicrobial potential against E. coli and S. aureus, respectively. Consequently, it is vital to prefer kombucha fermented with SCOBY instead of consuming beverages prepared with various plants' infusions to increase many beneficial properties and provide additional benefits.

Biodegradation of low-density polyethylene plastic waste by a constructed tri-culture yeast consortium from wood-feeding termite: Degradation mechanism and pathway

Polyethylene (PE) is one of the most common synthetic polymers, and PE waste pollution has been an environmental and health concern for decades. Biodegradation is the most eco-friendly and effective approach for plastic waste management. Recently, an emphasis has been placed on novel symbiotic yeasts isolated from termite guts as promising microbiomes for multiple biotechnological applications. This study might be the first to explore the potential of a constructed tri-culture yeast consortium, designated as DYC, isolated from termites for the degradation of low-density polyethylene (LDPE). The yeast consortium DYC stands for the molecularly identified species Sterigmatomyces halophilus, Meyerozyma guilliermondii, and Meyerozyma caribbica. The LDPE-DYC consortium showed a high growth rate on UV-sterilized LDPE as a sole carbon source, resulting in a reduction in tensile strength (TS) of 63.4% and a net LDPE mass reduction of 33.2% compared to the individual yeasts. All yeasts, individually and in consortium, showed a high production rate for LDPE-degrading enzymes. The hypothetical LDPE biodegradation pathway that was proposed revealed the formation of several metabolites, including alkanes, aldehydes, ethanol, and fatty acids. This study emphasizes a novel concept for using LDPE-degrading yeasts from wood-feeding termites for plastic waste biodegradation.

Carbohydrate Sources Influence the Microbiota and Flavour Profile of a Lupine-Based Moromi Fermentation.

Lupine-based seasoning sauce is produced similarly to soy sauces and therefore generates a comparable microbiota and aroma profile. While the koji state is dominated by Aspergillus oryzae, the microbiome of the moromi differs to soy moromi, especially in yeast composition due to the absence of Zygosaccharomyces rouxii and Debaryomyces hansenii as the dominant yeast. In this study, we monitored the addition of a carbohydrate source on the microbiome and aroma profile of the resulting sauce. Compared to previous studies, the usage of a yeast starter culture resulted in a sparsely diverse microbiota that was dominated by D. hansenii and T. halophilus. This led to a pH below 5 even after four months of incubation and most of the measured aroma compounds were pyrazines and acids. The addition of wheat and buckwheat resulted in a temporary change in the yeast consortium with the appearance of Z. rouxii and additional bacterial genera. The aroma profile differs in the presence of pyrazines and esters. Since no significant differences in the taste and odour of wheat-added and buckwheat-added sauce was sensed, both substrates influence the lupine sauce in a similar way.

СҮТ САРЫСУ НЕГІЗІНДЕ ЖЕМДІК ҚОСПА АЛУДА АШЫТҚЫ КОНСОРЦИУМДАРЫН ҚҰРАСТЫРУ

Currently, the protein content in the feed used in animal husbandry is insufficient. Due to the lack of protein in feed, productivity and product quality are reduced, which leads to unjustified losses of feed. In this regard, it seems appropriate to obtain a feed additive based on the biomass of microorganisms. The use of yeast biomass and their consortiums makes it possible to reduce protein deficiency problems in accordance with modern requirements. The scientific article is devoted to the research work on the production of a feed additive by a yeast consortium on secondary substrates, including milk whey. Yeast strains isolated from lactic acid products - Kluyveromyces marxianus SS1, Candida kefyr KK1, Kluyveromyces marxianus KK2, collectible strains - Pichia fermentans TD1, Kluyveromyces marxianus TD7 were used as objects of research. Morphological-cultural, molecular-genetic, biocompatibility properties of yeast cultures were studied. Consortia of yeast cultures with high growth intensity in milk whey were compiled: 1) Candida kefyr KK1 - Pichia fermentans TD1; 2) Pichia fermentans TD1 - Kluyveromyces marxianus TD7. The property of collecting biomass in milk whey of mono-and mixed cultures of yeasts was studied. The study showed that the use of mixed cultures is more effective than the use of monoculture when obtaining feed additives.