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Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

by Horn, Svein Jarle , Laboratoire d'analyse et d'architecture des systèmes (LAAS) , Pontificia Universidad Católica de Valparaíso (PUCV) , Øverland, Margareth , Lagos, Leidy , Lallemand SAS , Équipe Ingénierie pour les sciences du vivant (LAAS-ELIA) , Mydland, Liv Torunn , Morales-Lange, Byron , Lapeña, David , Eijsink, Vincent, G H , Arntzen, Magnus Øverlie , François, Jean Marie , Mercado, Luis , Schiavone, Marion , Hansen, Jon Øvrum , Agboola, Jeleel Opeyemi

in 631/1647/2204/1262 / 631/1647/664/1257 / 631/1647/664/1467 / 631/250/127/1220 / 631/45/881 / 692/4020/1503/257/1389 / Animal Feed / Animals / Aquaculture - methods / Autolysis / Chickens / Digestive system / Enteritis / Enteritis - physiopathology / Fish feeds / Gastrointestinal tract / Humanities and Social Sciences / Hydrolysates / Inactivation / Intestinal Mucosa - physiology / Intestine / Lamina propria / Life Sciences / multidisciplinary / Salmo salar / Salmo salar - physiology / Salmon / Science / Science (multidisciplinary) / Yeast / Yeasts - chemistry

2021

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Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

2021

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2021

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Journal Article

Impact of down-stream processing on functional properties of yeasts and the implications on gut health of Atlantic salmon (Salmo salar)

Horn, Svein Jarle,

Laboratoire d'analyse et d'architecture des systèmes (LAAS),

Pontificia Universidad Católica de Valparaíso (PUCV),

Øverland, Margareth,

Lagos, Leidy,

Lallemand SAS,

Équipe Ingénierie pour les sciences du vivant (LAAS-ELIA),

Mydland, Liv Torunn,

Morales-Lange, Byron,

Lapeña, David,

Eijsink, Vincent, G H,

Arntzen, Magnus Øverlie,

François, Jean Marie,

Mercado, Luis,

Schiavone, Marion,

Hansen, Jon Øvrum,

Agboola, Jeleel Opeyemi

2021

Overview

Yeasts are becoming popular as novel ingredients in fish feeds because of their potential to support better growth and concomitantly ensure good fish health. Here, three species of yeasts ( Cyberlindnera jadinii , Blastobotrys adeninivorans and Wickerhamomyces anomalus ), grown on wood sugars and hydrolysates of chicken were subjected to two down-stream processes, either direct heat-inactivation or autolysis, and the feed potential of the resulting yeast preparations was assessed through a feeding trial with Atlantic salmon fry. Histological examination of distal intestine based on widening of lamina propria, showed that autolyzed W. anomalus was effective in alleviating mild intestinal enteritis, while only limited effects were observed for other yeasts. Our results showed that the functionality of yeast in counteracting intestinal enteritis in Atlantic salmon was dependent on both the type of yeast and the down-stream processing method, and demonstrated that C. jadinii and W. anomalus have promising effects on gut health of Atlantic salmon.

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Publisher

Nature Publishing Group,CCSD,Nature Publishing Group UK,Nature Portfolio

Subject

/ 692/4020/1503/257/1389

/ Animal Feed