Mixture Of Yeast Research Articles

32 Biotics: Are there differences?

Abstract In companion animals, the search for dietary ingredients and supplements that may promote health and longevity continues. Because stool quality issues and gastrointestinal diseases are common, substances addressing gastrointestinal health are of interest and some of the most heavily studied. Given the importance that microbiota have on host health and disease, many strategies function by directly or indirectly influencing the microbial species that inhabit the gut. Dietary fibers may impact gut health by maintaining stool quality, providing laxation, reducing fecal odor, and modulating fermentative end-products. A variety of biotic substances may also be used to promote gastrointestinal health. Four primary biotic substances exist, namely probiotics, prebiotics, synbiotics, and postbiotics. Over the past decade, the International Scientific Association for Probiotics and Prebiotics (ISAPP) has sponsored expert consensus panels to update the biotic definitions, offer criteria for qualification, outline guiding principles for research and development, and provide implications for a variety of stakeholders (scientists; media; regulators; industry). In 2014, Hill et al. defined probiotics as “live microorganisms that when administered in adequate amounts confer a health benefit”. Gibson et al. (2017) defined prebiotics as “substrates that are selectively utilized by host microorganisms conferring a health benefit.” Probiotics and prebiotics have been widely used in pet products over the past few decades. Swanson et al. (2020) updated the synbiotic definition to be a “mixture comprising live microorganisms and substrate(s) selectively utilized by host microorganisms that confer a health benefit”. Synbiotics may contain components that operate independently (complementary synbiotic) or in together (synergistic synbiotic) to promote host health. In 2021, Salminen et al. defined postbiotics as “preparations of inanimate microorganisms and/or their components that confer a health benefit.” Yeast and bacteria-based mixtures falling under this definition have become more popular in pet nutrition as of late, but the postbiotic definition is often misused. This presentation will discuss each biotic substance category in regard to their use in dogs and cats. Mechanisms of action, potential benefits of consumption, evidence of successful use in companion animals, and ideas for the future of biotics will be presented.

Bioplastic Compounds of Succinic Acid from Agriculture Waste; Date Palm Syrup And Date Palm Fronds

Excessive use of petrochemical-based plastics lead to severe plastic pollution by accumulation in soil, drainage system blockage, also each year trillions of plastic residues released into the ocean. In some cases, burning plastic waste releases toxic gases and may cause acid rain. Bioplastics, biodegradable, are eco-friendly alternatives to petroleum-based plastics, reduce environmental impacts and utilize non-edible waste products for decomposition by microorganisms, making them a significant topic in the twenty-first century. Succinic acid has wide medical and industrial application, in addition to being a solution to the problem of plastic pollution for use in the manufacture of bioplastics. One of the most important biomass wastes in the Iraqi environment that are candidates for biorefinery is palm waste due to its environmental friendliness and high sugar content. In this study, succinic acid was investigated in the fermentation product of poor-quality date palms Zahid and palm fronds. The residues of Zahid dates with palm fronds and the addition of soybean were used for the production of succinic through the process of batch fermentation and solid-state fermentation using a mixture of yeasts Saccharomyces cerevisiae and P. stipitis ATCC 58785 and fungi Trichoderma reesei and Aspergillus niger after pretreatment. The succinic acid was estimated using GC mass, and the quantities of acid produced from date juice from Zuhdi dates syrup were 20.6g/L, while the optimal ratio of acid produced from palm fronds with soybeans was estimated at 2.28g/L and production improved to 3.51 g/L by fed batch fermentation. Biotonic acid, oxalic acid malic acid were detected in significant amount as 10.82,23.68 and 70.40 g/L respectively from date syrup. This research opens the horizons for the use of the biomass of the dates palm in the production of bioplastics. Consolidated bioprocessing of lignocellulose to succinic acid through a microbial cocultivation system consolidated bioprocessing.

Maximizing Wine Antioxidants: Yeast's Contribution to Melatonin Formation.

Melatonin is commonly found in various fruits, juices, and some fermented beverages. Its concentration in wine is influenced by soil properties, climatic factors, and yeast activity. Even if it is found in fermented beverages in relatively low proportions, melatonin still holds significant nutritional value, giving anti-aging properties, anti-inflammatory actions, and antidepressant effects. In this context, this article focuses on evaluating the impact of different Saccharomyces and non-Saccharomyces yeast species on the formation of melatonin and its contribution to wines' total antioxidant capacity. Considering that the antioxidant activity of wine is usually related to the content of phenolic compounds, ten such compounds were analyzed. The evaluation of bioactive compounds was performed using high-performance liquid chromatography (HPLC) coupled with mass spectrometry. The total antioxidant capacity of wine samples was evaluated by the ABTS+ method. The administration of bâtonnage products increased the efficiency of non-Saccharomyces yeasts. The mixtures of Saccharomyces and non-Saccharomyces yeasts generated higher values for melatonin. The results confirm a significant impact from the grape variety and the specific yeast strains on the melatonin concentration. Also, a strong dependence between antioxidant activity and melatonin levels was observed. Given the limited existing studies on the presence of melatonin in wines, new perspectives are needed for future exploration and understanding.

Yeast mixture supplementation modulates faecal microbiota and ileum morphology of weaning pigs

Different yeast strains benefit postweaning piglets by promoting intestinal health. The objective of this study was to investigate the effect of a yeast mixture containing Kluyveromyces marxianus fragilis, Pichia guilliermondii, and Saccharomyces cerevisiae (Vetoquinol italia s.r.l., Italy) on gut health parameters and growth performance traits of weaned piglets. Forty-eight postweaning castrated male piglets (27 ± 1.7 days, 7.19 ± 0.54 kg) were randomly allocated to two homogeneous experimental groups and involved in a 28-day trial. Both the groups received a basal diet with (yeast mixture, YM) or without (control, CTR) the inclusion of 0.8% yeast mixture during weeks 1 and 2, and 0.6% during weeks 3 and 4. Individual BW and box feed intake were determined on days 0, 14, and 28, and average daily gain and Gain:Feed ratio were subsequently calculated for each administration period (0–14, 14–28). Individual faecal samples were collected for microbiota analysis on days 4, 14, 21, and 28, and faecal score was evaluated on the same days. At the end of the trial, 12 piglets for each group were sacrificed, and ileal tissue was sampled for morphological analysis and the evaluation of mucins profile, using Alcian-Blue/Periodic Acid-Shiff (PAS) staining. On ileum samples, dividing and differentiated epithelial cells were also identified using proliferating cell nuclear antigen and alkaline phosphatase expression, respectively. Differences in the means between the experimental groups were determined by ANOVA, while the metataxonomics analyses were performed by sequencing for V3 and V4 hypervariable regions of the 16S rRNA gene. Growth performance traits were not different among the two experimental groups when considering the whole trial period, while treated animals showed increased faecal consistency on weeks 1 and 4 (P = 0.036 and 0.021, respectively). Yeast mixture administration increased the abundance of Bifidobacterium (P = 0.006) and Coprococcus 2 (P = 0.015), and decreased Clostridium Sensu Stricto 1 (P = 0.019) at all the considered timepoints. Ileum villous height, villous width, and crypt depth were significantly increased by yeast mixture supplementation (P = 0.019; P = 0.013; P = 0.036, respectively), while no differences were observed for the villous:crypt ratio among the groups. The mucin profile showed no differences among experimental groups for acid and neutral glycoconjugates. However, a higher presence of PAS-positive mucins was highlighted in the villi of YM piglets (P < 0.001) compared to CTR. Overall, the administration of a yeast mixture to postweaning piglets showed positive effects on gut health when compared to piglets not receiving the tested product, improving beneficial genera and intestinal morphology.

Exploring Metschnikowia pulcherrima as a Co-Fermenter with Saccharomyces cerevisiae: Influence on Wine Aroma during Fermentation and Ageing

Non-Saccharomyces yeasts, particularly Metschnikowia pulcherrima, are considered alternatives to SO2 in winemaking, combating specific microorganisms. The sensory profile of the wine is contingent upon the type of yeast, the fermentation conditions, and the concentration and mode of application with Saccharomyces cerevisiae strains (whether pure or used in mixed/sequential co-fermentation). This study assessed the aroma in red wines produced with S. cerevisiae (Sc) and M. pulcherrima (Mp, non-Sc), incorporating variations in the method of addition and the inclusion or exclusion of SO2. The enological parameters of the wines were slightly affected. Volatile compounds were analysed in the wines through gas chromatography–mass spectrometry (GC-MS) at three moments: at the end of malolactic fermentation (MLF) and after 6 and 9 months of bottle ageing. Sequential fermentation of Sc and Mp reduced the concentration of most identified alcohols and acids, which is favourable, as these compounds can yield undesirable aromas at high concentrations. Regardless of the yeast mixture and Mp dose, a majority of the acetate esters and ethyl esters were quantified at concentrations above their perception thresholds, thus enhancing the sensory quality of the wines. Sensory analysis of wines showed generally positive evaluations. Using non-Saccharomyces as an alternative to SO2 improves the aromatic profile of wines.

Evaluation of immunomodulatory potential of probiotic conditioned medium on murine macrophages

Probiotics are a mixture of beneficial live bacteria and/or yeasts that naturally exist in our bodies. Recently, numerous studies have focused on the immunostimulatory effects of single-species or killed multi-species probiotic conditioned mediums on macrophages. This study investigates the immunostimulatory effect of commercially available active, multi-species probiotic conditioned medium (CM) on RAW264.7 murine macrophages. The probiotic CM was prepared by culturing the commercially available probiotic in a cell-culture medium overnight at 37 °C, followed by centrifugation and filter-sterilization to be tested on macrophages. The immunostimulatory effect of different dilution percentages (50%, 75%, 100%) of CM was examined using the MTT assay, proinflammatory cytokine (tumor necrosis factor TNF-alpha) production in macrophages, migration, and phagocytosis assays. For all the examined CM ratios, the percentages of cell viability were > 80%. Regarding the migration scratch, TNF-alpha and phagocytosis assays, CM demonstrated a concentration-dependent immunostimulatory effect. However, the undiluted CM (100%) showed a significant (p-value < 0.05) stimulatory effect compared to the positive and negative controls. The findings suggest that the secretions and products of probiotics, as measured in the CM, may be closely associated with their immune-boosting effects. Understanding this relationship between probiotic secretions and immune function is crucial for further exploring the potential benefits of probiotics in enhancing overall health and well-being.

Isolation, screening, and application of aroma-producing yeast for red dragon fruit wine

Nineteen yeast strains were screened from the soil, dead branches, and fruit peels of a dragon fruit orchard. The yeast strain Z03M was obtained through preliminary screening, rescreening, and sensory flavor evaluation. This strain has certain alcohol-producing characteristics and good aroma-producing performance. Based on morphological and molecular identification, it was identified as Pichia kudriavzevii. The differences in flavor in dragon fruit wine from natural fermentation, inoculation with strain Z03M, commercial yeast, and mixed fermentation were comprehensive analyzed and compared via high-performance liquid chromatography, gas chromatography-mass spectrometry and gas chromatography-ion mobility spectroscopy. During the fermentation process of dragon fruit wine, We found that strain Z03M preferentially utilizes glucose. Malic acid and lactic acid are the main organic acids found in dragon fruit wine. The relative contents of volatile flavor compounds such as alcohols, aldehydes, terpenes, and heterocyclics of dragon fruit wine fermented with strain Z03M were 71.11%, 4.34%, 0.32%, and 1.78%, respectively, which were significantly higher than those of the other fermented samples. Among them, the content of 3-methyl-1-butanol was high, providing a banana aroma to the dragon fruit wine. Additionally, the wine fermented by a mixture of strain Z03M and commercial yeast had a high content of ester compounds, indicating that mixed fermentation can improve the flavor quality of dragon fruit wine. The results of this study have the potential value for the production of dragon fruit wine and for the research and development of dragon fruit products.

Evaluation of Larval Sea Lamprey Petromyzon marinus Growth in the Laboratory: Influence of Temperature and Diet

Conservation aquaculture provides a means for promoting environmental stewardship, useful both in the context of restoring native species and limiting the production of invasive species. Aquaculture of lampreys is a relatively recent endeavor aimed primarily at producing animals to support the restoration of declining native populations. However, in the Laurentian Great Lakes, where sea lamprey Petromyzon marinus are invasive, the ability to acquire a reliable source of certain life stages would be a significant benefit to those controlling their populations and studying the species. Here, we apply methodologies developed for Pacific lamprey Entosphenus tridentatus restoration to investigate the feasibility of rearing larval sea lamprey under laboratory conditions. In two experiments lasting 3 and 9 months, we tested the effects of different dietary sources and water temperature (ambient and controlled) on the survival and growth of wild-caught larvae. Rearing conditions had no effect on mortality, as larval survival was 100% in both experiments. Growth was significantly affected by water temperature, with the highest average daily growth rates observed at 22 and 15°C (0.14 mm day−1) and lowest at 8°C (0.06 mm day−1). Diets of yeast alone (0.19 and 0.21 g L−1) performed better than those comprising a mixture of yeast and other material when fed 3 times weekly (rice flour, wheat flour, fish meal; 0.19 and 0.32 g L−1). Averaged across the three constant temperatures (8, 15, and 22°C), larvae fed on yeast grew 0.13 mm day−1 and 0.01 g day−1, whereas on yeast + fish meal, they grew 0.09 mm day−1 and 0.01 g day−1. At ambient temperature (4–20°C), larvae fed on yeast grew 0.15 mm day−1 and 0.01 g day−1, whereas those fed on yeast + wheat flour grew 0.13 mm day−1 and 0.008 g day−1 and those fed on yeast + rice flour grew 0.12 mm day−1 and 0.009 g day−1. An experimental duration of 90 days was sufficient to detect significant changes to larval sea lamprey growth stemming from temperature variation. Overall, rearing of sea lamprey in captivity appears feasible at low density (31–32 g m−2 and 17–25 larvae m−2), but uncertainties remain regarding the most appropriate means of providing adequate feed for these fish in high-density conditions.

Impact of cooperative or competitive dynamics between the yeast Saccharomyces cerevisiae and lactobacilli on the immune response of the host.

Fungi and bacteria can be found coexisting in a wide variety of environments. The combination of their physical and molecular interactions can result in a broad range of outcomes for each partner, from competition to cooperative relationships. Most of these interactions can also be found in the human gastrointestinal tract. The gut microbiota is essential for humans, helping the assimilation of food components as well as the prevention of pathogen invasions through host immune system modulation and the production of beneficial metabolites such as short-chain fatty acids (SCFAs). Several factors, including changes in diet habits due to the progressive Westernization of the lifestyle, are linked to the onset of dysbiosis statuses that impair the correct balance of the gut environment. It is therefore crucial to explore the interactions between commensal and diet-derived microorganisms and their influence on host health. Investigating these interactions through co-cultures between human- and fermented food-derived lactobacilli and yeasts led us to understand how the strains' growth yield and their metabolic products rely on the nature and concentration of the species involved, producing either cooperative or competitive dynamics. Moreover, single cultures of yeasts and lactobacilli proved to be ideal candidates for developing immune-enhancing products, given their ability to induce trained immunity in blood-derived human monocytes in vitro. Conversely, co-cultures as well as mixtures of yeasts and lactobacilli have been shown to induce an anti-inflammatory response on the same immune cells in terms of cytokine profiles and activation surface markers, opening new possibilities in the design of probiotic and dietary therapies.

Antigen density and applied force control enrichment of nanobody-expressing yeast cells in microfluidics.

In vitro display technologies such as yeast display have been instrumental in developing the selection of new antibodies, antibody fragments or nanobodies that bind to a specific target, with affinity towards the target being the main factor that influences selection outcome. However, the roles of mechanical forces are being increasingly recognized as a crucial factor in the regulation and activation of effector cell function. It would thus be of interest to isolate binders behaving optimally under the influence of mechanical forces. We developed a microfluidic assay allowing the selection of yeast displaying nanobodies through antigen-specific immobilization on a surface under controlled hydrodynamic flow. This approach enabled enrichment of model yeast mixtures using tunable antigen density and applied force. This new force-based selection method opens the possibility of selecting binders by relying on both their affinity and force resistance, with implications for the design of more efficient immunotherapeutics.

The Application of Various Fermented Malang Apple Water As A Source of Natural Yeast for Sourdough Bread Processing

The sourdough fermentation method is identified as a complex microbial ecosystem stimulant by the spontaneous natural water starters process. At the fermentation time, lactic acid bacteria and yeast confer the resulting characteristic bread features such as staling of bread, and palatability. With the scope of highlighting fermentation, the investigation of starter culture is relevant in order to determine starch fractions of flour. The present article employed water from apple local varieties of Malang as a mixture of natural yeast. The research was conducted in two stages. The first stage was to get the best apple variety to produce the optimum quality of sourdough starter. The second was applying the best sourdough starter at various concentrations in bread formulation. Parameters observed included yeast, and lactic acid bacteria counts, pH, Total Titratable Acidity (TTA), lactic acid content, hardness, loaf volume, specific volume, and sensory properties of sourdough bread. There was an influence on the treatment of making a sourdough starter with different types of apple fruit and showed the best treatment if sourdough starter of fermented manalagi apple water with a pH value of 4.5, TTA value of 2.71 mL, the number of lactic acid bacteria of 5.6 × 1010 CFU/mL, and the number of yeast of 2.62 × 1011 CFU/mL.

The combined effect of herbal leaves and yeast in feed as a growth promoter and bio-control of pathogenic bacteria in the intestines of native chickens

The combination of herbal leaves with probiotics in feed causes the jejunal pH value of chickens to be within normal values, so that nutrient absorption can be maximized. Phytochemical compounds and probiotics, both of which have the ability to bio-control pathogenic bacteria. This study aims to examine the effect of adding a mixture of Moringa leaf flour and Yeast (80% Moringa-20% Yeast; g/g) in the diet on the growth and population of pathogenic bacteria in the intestines of native chickens. A total of two hundred and forty chickens aged 2 weeks were randomly divided into 4 treatment groups, namely: the group of native chickens fed a diet supplemented with 2% Moringa-Yeast (M1); 4% Moringa-Yeast (M2); and 6 Moringa-Yeast (M3). The control group of chickens was fed without Moringa-Yeast (M0). Each treatment with 6 repetitions with 40 birds per repetition. The results showed that the birds in the Moringa-Yeast group had the highest growth, body weight gain, and feed efficiency (P&lt;0.05) compared to the control group (M0). Moringa-Yeast supplementation in the diet had a significant (P&lt;0.05) effect on Coliform and E.coli bacteria in the intestine of birds. It can be concluded that supplementation of 2-6% Moringa-Yeast in feed for native chickens from 2-10 weeks of age, can increase growth and feed efficiency, and conversely reduce the population of pathogenic bacteria in the intestines of birds.

Effect of Kefir Extract against Sodium Hydroxide Induced Corrosive Esophageal Injury in Adult Male Albino Rats

Abstract Background Ingestion of corrosive substances and its long-term effect on the gastrointestinal system especially the esophagus is considered as an important public health issue in spite of the multiple efforts to educate the public. Mucosal injury begins within minutes of caustic ingestion. Kefir extract is fermented milk, produced from grains that comprise a specific and complex mixture of bacteria and yeasts that live in a symbiotic association, this symbiotic culture of bacteria and yeast forms “grains” that resemble cauliflower. The grains are soft, gelatinous white biological mass, compromised of proteins, lipids and soluble polysaccharide that surround bacteria and yeast. It is prepared by inoculating cow, goat, or sheep milk with kefir grains for about 24 hours at room temperature. Aim of the Work The aim of the present work was to investigate the possible curative role of kefir on the structure of esophageal mucosa when injured after corrosive agent. Material and Methods Thirty adult male albino rats were used in this study. The rats were randomized into four groups: The control group was further subdivided into two subgroups (I a served as a negative control, I b received one ml of kefir once daily orally), the corrosive esophagitis group (rats received one ml of 5% NaOH orally and sacrificed on the same day), spontaneous healing group (rats received one ml of 5% NaOH orally and left for seven days) and the kefir treated group (rats received one ml of 5% NaOH orally and then received one ml of kefir once daily orally for seven days). At the end of experiment, rats were euthanized, and esophageal specimens were processed into paraffin blocks for light microscopic examination and other specimens were processed into scanning electron microscopic examination. Results The general cellular morphology of the esophageal mucosa after NAOH administration was greatly affected. Erosions of the epithelial covering with shedding of the epithelial cells in the lumen, loss of keratin layer, and massive lymphocyte infiltration were noticed in the lamina propria. Kefir treated group for seven days showed histopathological findings mostly normalized compared with corrosive esophagitis group; normal appearance of the surface mucosa was detected with restoration of keratin layer and reduced inflammatory cell infiltrate and vascular congestion were observed. Conclusion NAOH is capable of producing injury to esophageal mucosa. The present study showed a novel and favorable effect of kefir on the structure and function of the esophageal mucosa.

Effects of litter quality on foraging behaviour and demographic parameters in Folsomia candida (Collembola).

Litter quality has long been associated with demographic parameters of Collembola populations. However, little is known about the capacity of Collembola to perceive and seek better litter quality. To address this gap, three complementary laboratory experiments were carried out with the Collembola Folsomia candida. First, populations were fed on three different types of leaf litters (Quercus pubescens, Acer opalus and Prunus avium) and a control (agar-agar-brewer's yeast mixture) for 6 weeks to assess their impacts on demography (reproduction rate and population size). Second, the body length of individuals differentially fed with the same four types of resources was measured to assess a functional trait that can potentially affect movement parameters such as prospected area or foraging speed. Third, F. candida single individuals were exposed to the same litter quality gradient and placed at an increasing distance from the litter (from 1 to 5 cm). For 10 min, their foraging behaviour was recorded which included prospected area, foraging speed, perception distance and success in reaching the litter (foraging success). As expected, low-quality litter (i.e. Q. pubescens) contributed to low population growth compared to the control treatment and the high-quality litters (P. avium and A. opalus). In the third experiment, the probability of finding the resource was negatively correlated to the distance, but was unrelated to the litter quality and the Collembola body length. When resource was perceived, F. candida was able to switch from non-directional to directional movements, with a large variability in the perception distance from a few millimetres to several centimetres. Taken together, our results indicate that litter quality plays a relevant role in Collembola demographic parameters once the population settles on litter patch, but not on foraging behaviour to select high-quality resources.

The Immunostimulatory Effect of Probiotic Conditioned Medium on RAW264.7 Murine Macrophages

Background: Probiotics are a mixture of good live bacteria and/or yeasts that naturally survive in our bodies. Recently, loads of studies have focused on their role in the immune system and digestive tract. Accordingly, there are many commercially available probiotic products in the market. This study examines the immunostimulatory effect of commercially available-probiotic conditioned medium (PCM) on RAW264.7 murine macrophages.&#x0D; Methods: Probiotic conditioned medium has been prepared by culturing the commercially available probiotic in a cell culture medium overnight at 37°C, followed by centrifugation and filter-sterilization to be tested on RAW264.7 murine macrophages. The immunostimulatory effect of different ratios (50, 75, 100) of PCM was examined using MTT assay, pro-inflammatory cytokine (tumor necrosis factor TNF-alpha) production in macrophages., migration, and Phagocytosis assays.&#x0D; Results: At all the examined PCM ratios, the percentages of cell viability were &gt;80%. Regarding the migration scratch, TNF-alpha and phagocytosis assays, PCM demonstrated a concentration-dependent pattern in the immunostimulatory effect. However, the ratio of 100 PCM illustrated a significant (p-value&lt;0.05) stimulatory effect compared to the positive and negative control.&#x0D; Conclusion: The findings of this study confirm the stimulatory activity of probiotic conditioned medium, which may contribute directly to the immune-boosting effect of the probiotic supplements.

First attempt to develop a rearing method for the native green lacewing Chrysoperla lucasina in Tunisia

Green lacewing (Chrysoperla lucasina) is well known for its polyphagous predator larvae which are commonly used in pest’s biological control worldwide. In Tunisia, this auxiliary occurs in the nature in association with several pests but it has never been mass reared and released in biological control programs. Hence, the chrysopid species C. lucasina was chosen for an attempt of rearing in order to strengthen its natural populations. The study was carried out in the insectarium of the company ControlMed specialized in Trichogramma parasitoid production. All equipment used for green lacewing larvae and adult rearing was newly designed for this study. Two diets were given to larvae and adults to assess their biological performances. The first diet was based on pollen for adults and eggs of Ephestia kuehniella for larvae. The second diet consisting of a pasty mixture of honey, yeast and eggs of E. kuehniella, was supplied to adults and larvae. The laboratory rearing conditions were kept constant with 26 ± 2°C, 65 ± 5% RH and a photoperiod of 16L: 8D. The diets based on pollen and E. kuehniella eggs gave the best biological parameters for both adults and larvae. This study which allowed to design a simple technique to rear green lacewing based on affordable material, is a first step for developing a mass rearing of chrysopids in Tunisia. However, further improvements are required for adult and larvae diets to increase reproductive and developmental performance, as well as an economic feasibility study.

Effects of adult-diet modifications on sexual maturation rate, body weight, and quantity of sperm transfer by male Mexican fruit fly (Diptera: Tephritidae).

Mass-reared sterile Mexican fruit flies (Anastrepha ludens [Loew]) are released along the US-Mexico border to control fruit fly damage and spread. It is more cost effective for the mass rearing program if males mature at a younger age because they can be held for a shorter time at the facility before release. In this study, adult male Mexican fruit fly diets were tested to determine if the current diet used at the mass rearing facility promotes younger mating and optimal sperm transfer compared to other diet formulations. Hydrolyzed yeast presentation methods were examined: an agar-free dry mixture of yeast and sugar (Y+S), yeast embedded in the diet during the agar boiling process (current method used) and sifted dry on the ager gel surface. Methoprene, a juvenile hormone analog was also tested as a supplement to agar gel diets with and without yeast. A greater proportion of males fed Y+S mated 1 day earlier than males fed other diets. Male mating age and diet did not significantly affect the quantity of sperm transferred; however, a non-significantly higher percentage of males fed diets with embedded yeast transferred enough sperm to fill all 3 spermathecae. The results suggest that the current diet used is optimal for mass-rearing the flies and that yeast presentation method has a significant effect on A. ludens male mating age but not on the quantity of sperm transferred to females.

Organoleptic Test of Kombucha Made from Various Tea Sources and Fermentation Time

Background: This research aims to find the best mixture of kombucha that can accept by the community in BTN Pa’jukukang, Bantaeng district. Kombucha is a fermented beverage made from tea and sugar mixed with the kombucha culture. A kombucha culture is a mixture of bacteria and yeast designated as SCOBY in this work. Methods: In this research, kombucha was made from 4 various teas, i.e., black tea, green tea, oolong tea, and white tea. Each tea was fermented for 7 and 14 days. The kombucha tea samples were subjected to an organoleptic test based on the consumer's acceptance level. The organoleptic test data were analyzed using the hedonic and score test. Results: The test result showed that respondents preferred to choose the color, the smell, and the taste of the black kombucha tea which was fermented for 7 days. Conclusions: Furthermore, the observation of the physical characteristics of the tea showed that the longer the fermentation time, the more acidic the kombucha. This acidic kombucha resulted from the decreasing sugar level during the fermentation process due to the activity of bacteria and khamir in the SCOBY.

PENGARUH PENGGUNAAN RAGI ROTI DAN IKAN RUCAH SEBAGAI PENGGANTI (NANOCHLOROPSIS SP.) DALAM KULTUR ROTIFER DI BPBL LOMBOK

Rotifers are the main feed during the hatchery process in fisheries. However, rotifers rely heavily on Nannochloropsis as their natural feed. This research was conducted to find out alternative feeds for rotifers. This study used bread yeast, and trash fish as an alternative feed for eight days. The results showed that the growth of control treatment (Nannochloropsis) of 1,125 x 106 individuals.mL-1 with peak growth occurred on day V, bread yeast treatment by 1,215 x 106 individuals.mL-1 with peak growth occurred on day III, Trash Fish treatment by 0.885 x 106 individuals.mL-1 with peak growth occurred on day IV and a mixture of bread yeast and trash fish of 1,095 x 106 individuals.mL-1 with peak growth occurred on day IV

Improving the Energetic Efficiency of Biogas Plants Using Enzymatic Additives to Anaerobic Digestion

This study was carried out to estimate the relevance of biological supplementation in improving the economic efficiency of anaerobic digestion (AD). Three kinds of silages—maize, grass, and igniscum—were initially inoculated with digestate and then supplemented with one of four vaccines containing different bacteria species (APD®, PPT®, JENOR®) or a yeast and mold mixture (HAP®). In addition, each plant silage was fermented without any additives (control A—maize silage, B—grass silage, and C—igniscum silage). The biodegradability process was performed in batch tests at a mesophilic temperature (38 °C). To compare the energetic efficiency of AD, the process kinetics, biogas, and methane production were analyzed. We found that the applied supplementation measures improved biogas production in the case of maize and igniscum (7–62% higher than controls), but decreased the yield of AD when grass silage was fermented (2–34% lower than controls). The greatest increase in methane production (by 79%) was observed when maize silage was digested with the PPT® pretreatment, with 427 Nm3∙Mg−1 VS (volatile solids).