Differentiation of probiotic and environmental Saccharomyces cerevisiae strains in animal feed

Comparison of rectum fecal bacterial community of finishing bulls fed high-concentrate diets with active dry yeast and yeast culture supplementation

OBJECTIVE

The objective of this study was to investigate the effects of feeding active dry yeast (ADY) and yeast culture (YC) on fecal bacterial community in finishing bulls fed high-concentrate diets in the same experimental environment.

METHODS

Forty-five healthy finishing cattle (Simmental×Chinese Luxi yellow bulls; 24 months; 505±29 kg) were randomly divided into three groups: i) CON group (control group, only fed basal diet), ii) ADY group (fed basal diet + active dry yeast), and iii) YC group (fed basal diet + yeast culture). At the end of the trial, nine rectum fecal samples were randomly selected from each group for bacterial DNA sequencing.

RESULTS

There was no difference among groups about alpha diversity indices (all p>0.05), including ACE, Chao 1, Shannon, and Simpson indices. Principal component analysis and non-metric multidimensional scaling analysis showed a high similarity among three groups. Compared with CON group, ADY and YC groups had greater relative abundance of c_Clostridia, o_Oscillospirales, and f_Oscillospiraceae, but lesser relative abundance of g_Megasphaera, and s_Megasphaera_elsdenii (all p<0.01). And, the relative abundances of p_Firmicutes (p = 0.03), s_Prevotella_sp (p = 0.03), o_Clostridiales (p<0.01), g_Clostridium (p<0.01), f_Caloramatoraceae (p<0.01), and f_Ruminococcaceae (p = 0.04) were increased in the ADY group. The PICRUSt2 prediction results showed that the metabolic pathways had no significant differences among groups (p>0.05). Besides, the relative abundance of c_Clostridia (r = 0.42), and f_Oscillospiraceae (r = 0.40) were positively correlated to average daily gain of finishing bulls (p<0.05).

CONCLUSION

Both of ADY and YC had no effect on diversity of fecal bacteria in finishing bulls, but the supplementation of ADY and YC can improve the large intestinal function in finishing bulls by increasing the abundance of cellulolytic bacteria and altering the abundance of lactic acid-utilizing bacteria.

Saccharomyces cerevisiae variety diastaticus friend or foe?-spoilage potential and brewing ability of different Saccharomyces cerevisiae variety diastaticus yeast isolates by genetic, phenotypic and physiological characterization

Saccharomyces cerevisiae variety diastaticus is generally considered to be an obligatory spoilage microorganism and spoilage yeast in beer and beer-mixed beverages. Their super-attenuating ability causes increased carbon dioxide concentrations, beer gushing and potential bottle explosion along with changes in flavor, sedimentation and increased turbidity. This research shows clear differences in the super-attenuating properties of S. cerevisiae var. diastaticus yeast strains and their potential for industrial brewing applications. Nineteen unknown spoilage yeast cultures were obtained as isolates and characterized using a broad spectrum of genetic and phenotypic methods. Results indicated that all isolates represent genetically different S. cerevisiae var. diastaticus strains except for strain TUM PI BA 124. Yeast strains were screened for their super-attenuating ability and sporulation. Even if the STA1 gene responsible for super-attenuation by encoding for the enzyme glucoamylase could be verified by real-time polymerase chain reaction, no correlation to the spoilage potential could be demonstrated. Seven strains were further characterized focusing on brewing and sensory properties according to the yeast characterization platform developed by Meier-Dörnberg. Yeast strain TUM 3-H-2 cannot metabolize dextrin and soluble starch and showed no spoilage potential or super-attenuating ability even when the strain belongs to the species S. cerevisiae var. diastaticus. Overall, the beer produced with S. cerevisiae var. diastaticus has a dry and winey body with noticeable phenolic off-flavors desirable in German wheat beers.

The health enhancer yeast Saccharomyces cerevisiae in two types of commercial products for animal nutrition

The health enhancer yeast Saccharomyces cerevisiae (SC) is widely used in diets for different animals. Two main types of SC-based products are commercially available, one containing live yeasts and one containing SC fermentation by-products, which are supposedly not dependent on live yeasts for their physiological effects in vivo. Culture-based techniques were applied to study yeasts in two types of commercial products: a product containing live SC (LSC) and a SC fermentation product (SCFP). Three temperatures (25, 30 and 39°C) and two pH levels (4 and 7) were tested. The product with LSC contained an average of 1·21 × 10⁹ colony-forming units (CFUs) of yeasts per g contents (min: 1 × 10⁸ , max: 3 × 10⁹ ). In contrast, the SCFP contained an average of 4·67 × 10³ (min: 3 × 10² , max: 1·9 × 10⁴ ) CFUs per g contents (c. 1 million times less than the concentration of yeasts in the product with LSC). Both temperature and pH level affected the number of CFUs but this effect differed between the two products. Biochemical tests identified the two yeasts as SC, which differed in their ability to ferment maltose (negative in the SCFP). This report encourages more research on commercial microbial strains for animal nutrition that can lead to a better understanding of their mode of action in vivo. SIGNIFICANCE AND IMPACT OF THE STUDY: Probiotics (or direct fed microbials) are increasingly popular in Animal Nutrition. Different products containing live micro-organisms or microbial-derived products are commercially available to enhance health and boost commercial traits. The characteristics of these products dictate their physiological effects and determine their potential to increase profitability from livestock. For the first time, this report presents data about the numbers and phenotype of the health enhancer Saccharomyces cerevisiae in two widely available commercial products in Animal Nutrition. These findings may be useful for scientists and producers around the globe and have the potential to open up novel venues for research.

Applications of Infrared and Raman Spectroscopies to Probiotic Investigation

In this review, we overview the most important contributions of vibrational spectroscopy based techniques in the study of probiotics and lactic acid bacteria. First, we briefly introduce the fundamentals of these techniques, together with the main multivariate analytical tools used for spectral interpretation. Then, four main groups of applications are reported: (a) bacterial taxonomy (Subsection 4.1); (b) bacterial preservation (Subsection 4.2); (c) monitoring processes involving lactic acid bacteria and probiotics (Subsection 4.3); (d) imaging-based applications (Subsection 4.4). A final conclusion, underlying the potentialities of these techniques, is presented.

Identification and differentiation of food-related bacteria: A comparison of FTIR spectroscopy and MALDI-TOF mass spectrometry

The food industry requires easy, accurate, and cost-effective techniques for microbial identification to ensure safe products and identify microbial contaminations. In this work, FTIR spectroscopy and MALDI-TOF mass spectrometry were assessed for their suitability and applicability for routine microbial diagnostics of food-related microorganisms by analyzing their robustness according to changes in incubation time and medium, identification accuracy and their ability to differentiate isolates down to the strain level. Changes in the protocol lead to a significantly impaired performance of FTIR spectroscopy, whereas they had only little effects on MALDI-TOF MS. Identification accuracy was tested using 174 food-related bacteria (93 species) from an in-house strain collection and 40 fresh isolates from routine food analyses. For MALDI-TOF MS, weaknesses in the identification of bacilli and pseudomonads were observed; FTIR spectroscopy had most difficulties in identifying pseudomonads and enterobacteria. In general, MALDI-TOF MS obtained better results (52-85% correct at species level), since the analysis of mainly ribosomal proteins is more robust and seems to be more reliable. FTIR spectroscopy suffers from the fact that it generates a whole-cell fingerprint and intraspecies diversity may lead to overlapping species borders which complicates identification. In the present study values between 56% and 67% correct species identification were obtained. On the opposite, this high sensitivity offers the opportunity of typing below the species level which was not possible using MALDI-TOF MS. Using fresh isolates from routine diagnostics, both techniques performed well with 88% (MALDI-TOF) and 75% (FTIR) correct identifications at species level, respectively.

Snow in the city as a spore bank of potentially pathogenic fungi

This study evaluates the role of snow as a specific ecological niche and a vector in fungal spreading with particular emphasis on potential pathogens in seasonally and daily changing conditions. The experimental material was fungi isolated from the atmospheric air, snow cover, and fragments of ice and soil from underneath the snow cover. The total count of microfungi in the air before snowfall, i.e. in the autumn, reached 1756.1 CFU/m(3) on average. After the first snowfalls, it dropped to 85.2 CFU/m(3). The analyzed samples of snow cover contained from 101.6 to 8500.0 CFU/m(3) of fungi. Furthermore, 26 species of yeast and yeast-like fungi were isolated from the experimental material. Amongst the analyzed species, 13 were potential anthropopathogens. Though another three species were isolated from organ ontocenoses, i.e. Candida intermedia, Saccharomyces bayanus and Zygosaccharomyces rouxii, their pathogenic potential has not yet been explicitly confirmed. The results of the presented study may be applied in predicting concentrations of fungal spores responsible for mycoses. The first snowfalls significantly reduced the number of colony-forming units of fungi in the air. Under conditions of temperate climate, snow becomes a temporary bank of yeast-like fungi spores and while it melts cells of deposited microfungi migrate to the atmosphere. Hence, individuals with impaired immunity or in the course of immunosuppression or recovery should avoid long walks during periods of snow melting. The count of fungi in urban bioaerosol during the melt may be reduced through systematic removal of snow cover, which is a significant reservoir of potential pathogens. In addition, it should be noted that even a typical psychrophilic strain, capable of surviving at a temperature of 37°C, may bear a significant pathogenic potential.

Identification of microorganisms by FTIR spectroscopy: perspectives and limitations of the method

Fourier transform infrared (FTIR) spectroscopy was introduced in 1991 as a technique to identify and classify microbes. Since then, it has gained growing interest and has undergone a remarkable evolution. Highly sophisticated spectrometers have been developed, enabling a high sample throughput. Today, the generation of high-quality data in a short time and the application of the technique for rapid and reliable identification of microbes to the species level are well documented. What makes FTIR spectroscopy even more attractive is the fact that spectral information can also be exploited for strain typing purposes, which is particularly important for epidemiological analyses and some technological applications. Accordingly, in recent years, FTIR spectroscopy has been increasingly used for typing and classifying microorganisms below the species level. The intention of this review is to give an overview over current knowledge and strategies of using FTIR spectroscopy for species identification and to describe different approaches for strain typing.