Agave syrup as a substrate for inulinase production by Kluyveromyces marxianus NRRL Y-7571 / Xarope de agave como substrato para produção de inulinase por Kluyveromyces marxianus NRRL Y-7571

The factorial planning was used to plan and optimize inulinase production by the yeast Kluyveromyces marxianus NRRL Y-7571. The experiments were conducted using a Central Composite Design (CCD) 22, at different concentrations of agave syrup (3.6 to 6.4%) and yeast extract (2.2 to 3.0%). After 96 hours of fermentation, the best condition for the inulinase production was 5% agave syrup and 2.5% yeast extract, which yielded an average of 129.21 U mL-1 of inulinase. Partial characterization of the crude enzyme showed that the optimal pH and temperature were 4.0 and 60°C, respectively. The enzyme showed thermal stability at 55°C for 4 hours.

O planejamento fatorial foi utilizado para planejar e otimizar a produção de inulinase pela levedura Kluyveromyces marxianus NRRL Y-7571. Os experimentos foram conduzidos por meio de Delineamento Composto Central Rotacional (DCCR) 22 em diferentes concentrações de xarope de agave (3,6 a 6,4%) e extrato de levedura (2,2 a 3,0%). Depois de 96 horas de fermentação, a melhor condição para produção de inulinase foi xarope de agave 5% e extrato de levedura 2,5%, com uma produção média de 129,21 U mL-1. A caracterização parcial do extrato enzimático bruto mostrou que a enzima apresenta pH e temperatura ótimos de 4,0 e 60oC, respectivamente. A enzima mostrou estabilidade térmica a 55oC durante 4 horas.

La irrigación con levaduras incrementa el contenido nutricional del forraje verde hidropónico de maíz / Yeast irrigation enhances the nutritional content in hydroponic green maize fodder

El objetivo del presente estudio fue evaluar el efecto de la irrigación con las levaduras Debaryomyces hansenii var. Fabry, Yarowia lipolytica YIBCS002, Yarowia lipolytica var. BCS y Candida pseudointermedia sobre el contenido nutricional final del forraje verde hidropónico de maíz (Zea mays L. ), al ser efectuada en diferentes etapas de crecimiento de aquel (fase semilla-plántula o fase plántula-planta 20 cm), o bien durante todo el cultivo. Todas las levaduras incrementaron el contenido de proteína cruda, lípidos, cenizas, humedad y energía bruta, independientemente de la etapa de crecimiento del forraje en las que fueron aplicadas. El porcentaje de electrólitos (Na, K, Cl, sulfatos, Ca y Mg) varió en función de la levadura aplicada; D. hansenii incrementó todos los electrólitos, excepto el P. Se concluye que la adición de levaduras del género Debaryomyces, Candida y Yarowia en la solución de riego de sistemas hidropónicos mejora el contenido de nutrientes del forraje verde. Esta práctica puede contribuir a la generación de cultivos de valor comercial en espacios limitados

The objective of this study was to evaluate the effect of irrigation with yeasts (Debaryomyces hansenii var. Fabry, Yarowia lipolytica YIBCS002, Yarowia lipolytica var. BCS and Candida pseudointermedia) on the final nutritional content of hydroponic green maize fodder (Zea Zea mays L.), applied at different fodder growth stages (1. seed-seedling stage, 2. seedling-plant 20 cm, 3. during all the culture). Irrespective of the fodder growth stages at which they were applied, all yeasts tested enhanced the content of raw protein, lipids, ash, moisture and energy. The percentage of electrolytes (Na, K, Cl, sulphates, Ca and Mg) showed different responses depending on the kind of yeast applied; D. hansenii exhibited the highest increment in all electrolytes, except for phosphorous. We conclude that the addition of yeasts belonging to the genera Debaryomyces, Candida and Yarowia to the irrigation solution of hydroponic systems enhances the nutrient content of green fodder. This kind of irrigation can be applied to generate high commercial value cultures in limited spaces.

Levedura seca integral na alimentação de vacas lactantes / Dry yeast for lactating dairy cows

Os efeitos da inclusão de levedura seca de cana-de-açúcar (Saccharomyces cerevisiae) na dieta de vacas lactantes foram avaliados com base no fornecimento de quatro dietas constituídas de diferentes níveis de substituição do farelo de soja pela levedura de cana-de-açúcar (0,00; 0,33; 0,67 e 1,00kg/kg de MS). O delineamento utilizado foi o quadrado latino 4 × 4. Não houve efeito dos tratamentos sobre o consumo de MS, MO, EE, FDNi e NDT, porém ocorreu redução linear no consumo de PB e FDNcp e aumento do consumo de CNF. Diferenças estatísticas não foram verificadas para os coeficientes de digestibilidade aparente da MS, MO, PB, CNF e NDT; no entanto os coeficientes do FDNcp e do EE decresceram linearmente. Não foi observado efeito sobre a produção e eficiência de síntese microbiana, utilização dos componentes nitrogenados e produção e composição do leite. Conclui-se que a levedura seca pode substituir 100% o farelo de soja na alimentação de vacas lactantes.

The effects of the inclusion of sugar cane dry yeast (Saccharomyces cerevisiae) in dairy cows feeding were evaluated based on the provision of four different diets with increasing proportions of sugar cane dry yeast (0.00; 0.33; 0.67 and 1.00kg/kg of DM). The design adopted for this research was the latin square, 4 × 4. It was observed that the levels of yeast inclusion did not affect the intake of DM, OM, EE, NDFi and TDN. However, the CP and NDFcp intake decreased linearly, whereas the NFC intake increased linearly with the increasing levels of yeast. No effect on the digestibility coefficient of DM, OM, CP, NDFcp and NCF was observed. Nevertheless, the EE digestibility coefficient linearly decreased with the yeast inclusion in the experimental diets. There was no treatment effect on the production and efficiency of microbial synthesis, usage of nitrogenous components, as well as milk production and composition. It was concluded that the dried yeast can fully replace the soybean meal in diets of dairy cows.

Effect of freeze drying process on some properties of Streptococcus thermophilus isolated from dairy products

The present investigation represents the effect of freeze drying on some properties as acid and bile tolerance of Streptococcus thermophilus MTCC 1938 culture isolated from dairy products. The cell paste obtained from milk based medium was freeze dried with a pressure of 50-100 mtorr for 24h at -40ºC. Acid and bile tolerance test exhibited 3.8-4.9 and 3.2-3.8 log counts reduction after freeze drying respectively.

Utilización de Candida guilliermondii aislada del corozo chiquito (Bactris guineensis) en la producción de xilitol / Utilization of Candida guilliermondii isolated of corozo chiquito (Bactris guineensis) in the production of xylitol

La levadura Candida guilliermondii es objeto de estudio debido a su capacidad de producir xilitol aprovechando compuestos hemicelulósicos ricos en xilosa, dado esto, la cepa Candida guilliermondii aislada del fruto del corozo chiquito (Bactris guineensis) fue usada en este estudio con el fin de evaluar su capacidad para producir xilitol sobre un sustrato hidrolizado de cascarilla de arroz. El objetivo de este trabajo fue determinar los parámetros fermentativos como producción de xilitol, productividad volumétrica (Qp) y rendimiento de sustrato en producto (Yp/s) durante la fermentación con la cepa nativa Candida guilliermondii. Se emplearon 200 ml de medio de cultivo hidrolizado de cascarilla de arroz, el cual contenía una concentración de xilosa de 27,5 g/L. La fermentación se llevó a cabo bajo las siguientes condiciones: temperatura 30 ºC, pH del medio 5,8, agitación 120 rpm e inóculo adaptado de 3 g/L. Los resultados mostraron que después de 120 horas de fermentación se obtuvieron 2,6 g/L de xilitol con productividad volumétrica (Qp) de 0,02 g/L-h y rendimiento de sustrato en producto (Yp/s) de 0,13 g/g. De esta manera, la cepa nativa Candida guilliermondii, aislada del fruto de Corozo chiquito (Bactris guineensis), produjo xilitol bajo condiciones específicas de fermentación.

The yeast Candida guilliermondii has been studied due to its ability to produce xylitol in xylose-rich hemicellulosic compounds, Candida guilliermondii strain isolated from the fruit of Corozo chiquito (Bactris guineensis) was used in this study to assess their ability to xylitol production on these substrates. The aim of this study was to determine the fermentation parameters such as xylitol production, volumetric productivity (Qp) and yield of xylitol production (Yp/s) during fermentation with the native strain Candida guilliermondii. Was used 200 ml of culture medium rice husk hydrolysate, which contained a xylose concentration of 27.5 g/L. The fermentation was carried out under the following conditions: temperature 30 ºC, pH of 5.8, agitation 120 rpm and adapted inoculum of 3 g/L. The results showed that after 120 hours of fermentation 2.6 g / L of xylitol was achieved with volumetric productivity (Qp) 0.02 g/L-h and 0.13 g/g yield of xylitol production (Yp/s). The native strain Candida guilliermondii, isolated from the fruit of Corozo chiquito (Bactris guineensis) produced xylitol fermentation under specific conditions.

Evaluación del efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) y clarificantes sobre los atributos sensoriales del vino de naranja criolla (Citrus sinensis) / Evaluation of effect of various strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) and clearer on the sensory attributes orange wine (Citrus sinensis)

En este trabajo se evaluó el efecto de diferentes cepas de levadura (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE ®) sobre los atributos sensoriales del vino de naranja. Estos atributos fueron medidos utilizando la escala modificada de UC Davis. En una prueba de ordenamiento para determinar el mejor tratamiento de clarificación se determinó que la gelatina por sí sola no causa efecto sobre el atributo apariencia general, la combinación de la gelatina y la microfiltración tienen un efecto positivo sobre la apariencia del vino de naranja. Los cinco vinos tratados con diferentes levaduras presentaron diferencias significativas sobre la puntuación total, acidez total, sabor y calidad en general. En términos del efecto de las levaduras, la evaluación sensorial realizada a los vinos mostró que el de naranja con la levadura K1-V1116 fue el que sobresalió en términos de puntuación en los promedios de casi todos los atributos analizados por el panel sensorial.

In this Wort was evaluated the effect of different types of strains of yeast (Montrachet, K1-V1116, EC-1118, 71B-1122 y IVC-GRE) over the sensorial attributes of orange wines were also studied. These attributes were measured in a modified scale of UC Davis. By using an order test in order to know the best cleared treatment, it was determined that gelatin by itself does not cause any effect over the general quality attribute, but the combination of gelatin and microfiltration, cause a positive effect over the orange wine appearance. The five wines treated with different yeasts presented significant differences on individual scores, total acidy, flavor and general quality of the UC Davis scale. The sensorial evaluation of wines showed that the yeast K1-V1116 produced the best rated orange wine. This wine was significantly different over many attributes when compared with the other wines evaluated by the sensorial panel.

Efecto del probiótico Saccharomyces boulardii en la prevención de la diarrea asociada con antibióticos en adultos ambulatorios en tratamiento con amoxicilina / Effect of probiotic Saccharomyces boulardii on prevention of antibiotic-associated diarrhea in adult outpatients with amoxicillin treatment

Background: Antibiotic-associated diarrhea is one of the most common adverse effects of antimicrobials. Any antimicrobial can potentially produce diarrhea but beta-lactamics have a higher risk. Among these, amoxicillin is widely indicated in ambulatory practice. One ofthe alternatives suggested to prevent antibiotic-associated diarrhea, is the use of the probiotic Saccharomyces boulardii. Aim: To evalúate whether the concomitant use of Saccharomyces boulardii and amoxicillin can prevent antibiotic associated diarrhea in ambulatory adults with acute infections diseases, without provoking other adverse effects. Material and Methods: Eighty six adults (aged 15 to 81 years) with acute infectious diseases, excluding those arising in the gastrointestinal tract, that received a prescription of oral amoxicillin for 5 to 10 days, were included. In a controlled randomized, double blind trial, 41 patients were assigned to receive lyophilized Saccharomyces boulardii (500 mg/day) duríng 12 days, and 45 patients were assigned to placebo for the same period. Results: Ten percent of patients (9/86) reported acute diarrhea, 9,8 percent (4/41) in the experimental group and 11.196 (5/45) in the control group (p = 100). No adverse effects were associated to the use of the probiotic. Conclusions: Saccharomyces boulardii (500 mg/day) did not prevent diarrhea related to amoxicillin.

Effect of Geranti Bio-Ge Yeast, a Dried Yeast Containing Biogermanium, on the Production of Antibodies by B Cells

BACKGROUND: Germanium compounds are increased to use in nutrient foods and medicines in terms of antibiotics to microbes, anticancer, modulation of immune system and neutralizing heavy metal toxins. Geranti Bio-Ge Yeast, containing stable organic germanium and bound to the yeast protein was developed by Geranti Pharm. LTD. and the modulation effect in the immune system was examined in vivo and in vitro. METHODS: The compound, Geranti Bio-Ge Yeast, was fed to female Balb/c mice (each group has 10 mice) for 4 weeks and the yeast powder and steamed red ginseng powder were used as control during the same feeding time points. During 4 weeks there was no symptom to be considered, and after 4 weeks feeding all mice were sacrificed to check the changes of related immune cells and subsidiary responses (i.e. cell counting, FACS, MTT, LDH, PFC assay). RESULTS: In pre-post comparison, B cell population was increased in the group of Geranti Bio-Ge Yeast in a dose dependent manner (100 to 800 mg/kg). However, the population of T cell, dendritic cell and macrophage was not comparably changed in all doses. The ability of cytokine production and proliferation was almost same level as shown in control group. In contrast, PFC assay informed that the compound increase the antibody production ability when fed over 200 mg/kg implying that the increase of PFC number might be due to the increase of B cells. CONCLUSION: Over the entire study, we concluded that the compound, Geranti Bio-Ge Yeast has better potential in immune response in terms of B cell proliferation than that of positive control, red ginseng, and the compound can be one of the future candidates for a new supplementary source improving immune system activity.

Optimización de un medio de cultivo para la producción de la levadura Pichia onychis (Lv027) / Optimising culture medium for producing the yeast Pichia onychis (Lv027)

La optimización de la producción masiva de la levadura Pichia onychis fue investigada usando varios sustratos y evaluando diferentes condiciones físico-químicas de fermentación líquida. Inicialmente se realizó un screening aplicando el diseño estadístico Plackett-Burman para evaluar tres fuentes de carbono y ocho fuentes de nitrógeno (tanto orgánicas como inorgánicas) con el fin de seleccionar los factores nutricionales más influyentes sobre el crecimiento de la levadura. Posteriormente, se evaluaron cuatro fuentes nutricionales y dos variables físico-químicas utilizando un diseño factorial fraccionado como punto de partida, para llevar a cabo después un proceso de optimización aplicando un diseño estadístico Central Compuesto Rotacional. Un modelo de regresión polinomial se desarrolló usando los datos experimentales; los resultados muestran que la producción de biomasa fue afectada significativamente por condiciones tanto nutricionales como físico-químicas del medio de cultivo; el máximo rendimiento obtenido fue de 8,95 XlO9 células/mL equivalentes a una biomasa seca de 6,30 g/L, el cual se logró con las siguientes condiciones: 43,42 g/L de fuente de carbono, 0,261 g/L de fuente de nitrógeno orgánica, agitación de 110 rpm, pH = 6,0 con un tiempo de fermentación de 48 horas.

Optimising Pichia onychis yeast biomass production was evaluated using different substrates and different physicochemical conditions for liquid fermentation. The Plackett-Burman statistical design was initially applied for screening the most important nutritional variables (three carbon sources and eight nitrogen sources) affecting yeast biomass production. Four nutritional sources and two physicochemical variables were subsequently evaluated using a factorial fractionated design as the starting point for optimising the process by applying a central composite rotational design. The results obtained from employing a polynomial regression model using the experimental data showed that biomass production was strongly affected bynutritional and physicochemical conditions. The highest yield was obtained in the following conditions: 43,42 g/L carbon source, 0,261 g/L nitrogen organic source, shaking at 110 rpm, 6,0 pH, 48 h total fermentation time during which 8,95 XlO9 cells/mL were obtained, equivalent to 6,30 g/L dry biomass.

Fresh ripened soft cheese

Domiati cheese was made from buffaloe's milk and ripened for three month [control cheese]. Yeast extract [cheese powder with high content of total and free amino acids] at levels 0.0%, 0.5%, 1%, 1.5%, 2%, 2.5% was added to the concentrated milk [UF] to the manufacture of fresh white soft cheese. The fresh experimental cheese with 1% yeast extract had the highest score flavour, consistency and texture, similar to the three months ripened traditional cheese. The content of free amino acids in case of the experimental cheese was higher compared to traditional cheese

Killer toxin of Saccharomyces cerevisae Y500-4L active against fleischmann and Itaiquara commercial brands of yeast

The strain Saccharomyces cerevisae Y500-4L, previously selected from the must of alcohol producing plants and showing high fermentative and killer capacities, was characterized according to the interactions between the yeasts and examined for curing and detection of dsRNA plasmids, which code for the killer character. The killer yeast S. cerevisae Y500-4L showed considerable killer activity against the Fleischmann and Itaiquara commercial brands of yeast and also against the standard killer yeast K2 (S. diastaticus NCYC 713), K4 (Candida glabrata NCYC 388) and K11(Torulopsis glabrata ATCC 15126). However S. cerevisae Y500-4L showed sensitivity to the killer toxin produced by the standard killer yeasts K8 (Hansenula anomala NCYC 435), K9(Hansenula mrakii NCYC500), K10(Kluyveromyces drosophilarum NCYC575) and K11(Torulopsis glabrata ATCC 15126). No M-dsRNA plasmid was detected in the S. cerevisae Y500-4L strain and these results suggest that the genetic basis for toxin production is encoded by chromosoma DNA. The strain S.cerevisae Y500-4L was more resistant to the loss of the phenotype killer with cycloheximide and incubation at elevated temperatures (40§C) than the standard killer yeast S. cerevisae K1.

Development of improved media for axenic cultivation of Acanthamoeba culbertsoni, Singh and Das 1970.

Several varieties of peptone supported growth of A. culbertsoni to different extents reaching a maximum cell density of 1-2 X 10(6)/ml. Proteose peptone and tryptone also yielded good growth when combined with thiamine and vitamin B12. A combination of proteose peptone with glucose, yeast extract and salts promoted excellent growth of A. culbertsoni with cell density reaching 1-2 X 10(7) cells/ml; tryptone and one of the indigenous peptones also yielded comparable growth when substituted for proteose peptone in this medium. Casamino acids also supported good growth of amoebae and requirement of yeast extract could be met by a combination of thiamine, vitamin B12 and biotin. Bacto peptone did not support good growth of this amoeba but supplementation of peptone with casamino acids or amino acid mixture improved the growth supporting capacity of the medium. Development of several media with or without glucose will aid in cultivation of A. culbertsoni, studies on its metabolism as well as screening of potential drugs.

Estudio del crecimiento de saccharomyces cerevisiae y su mutante antibiótico-resistente en diferentes fuentes de carbono / Gorwth study of sarcharomyces cervisiae and its antibiotic-resistant mutant in different carbon sources

Se estudia el crecimiento de la levadura Saccharomyces cerevisiae y su mutante antibiótico-resistente en las siguientes fuentes de carbono: glucosa al 0.1, 2, 6 y 10%, a dos pH diferentes y a temperatura ambiente; además se analiza el comportamiento de las mismas levaduras frente al glicerol y al etanol, a dos pH diferentes y a temperatura ambiente

Saccharomyces cerevisiae Hansen CBS 5926 en pacientes pediatricos multitratados con diarrea aguda / Saccharomyces cerevisiae Hansen CBS 5926 in pediatric multitreated patients with acute diarrhea

Cuarenta y cuatro niños con diarrea aguda fueron tratados con Saccharomyces Cerevisiae Hansen CBS 5926. Según la evolución de cuadro diarreico se juzgó la puntuación previamente establecida en el protocolo y en relación con los síntomas o signos (fiebre, náuseas, vómitos y cólico abdominal); el número de evacuaciones, su consistencia, color de las heces y efectos colaterales. la dosis dependió de la edad y peso, sin riesgos por ser atóxica. Todos los pacientes correspondieron a un nivel socio económico bajo en donde el índice de deserción fue de 33% y existió duda sobre la continuidad del tratamiento. Los resultados fueron en 50% muy eficaz, poco eficaz en 15% e ineficaz en 25%. Es necesario señalar que 30% de los niños tratados habian recibido previamente tratamiento con anticolinérgicos, astringentes y antibióticos

Evaluación de distintos procederes terapéuticos para elevar el colesterol de las HDL / Validation of different therapeutical procedures to raise HDL cholesterol

Se distribuyen en forma aleatoria, en 3 grupos, un total de 80 pacientes diabéticos que presentan una macroangiopatía en miembros inferiores; 27 de ellos recibieron ácido ascórbico en dosis de 1 gramo diario, 28 levadura de cerveza (por su contenido en cromo) a dosis de 7 tabletas diarias y 25 pacientes fueron asignados a un grupo placebo. Una vez practicada uniformidad a los grupos mediante tratamiento dietético, se les impone el tratamiento indicado previo examen de colesterol total, triglicéridos y medición de las lipoproteínas de alta densidad (HDL) 6 semanas antes y después del tratamiento. El grupo tratado con ácido ascórbido elevó el índice de protección contra el desarrollo de enfermedad aterogénica para una P<0,05, no así el grupo que ingirió levadura de cerveza, en el cual no fue significativo. Este último, sin embargo, elevó el índice de valores de colesterol total para una p<0,01. Se hace una hipótesis fisiopatológica del mecanismo, y se anuncia que el ácido ascórbico produce hidroxilacia del colesterol en ácidos biliares del hígado. Para el análisis estadístico se utilizaron: la prueba de los signos para encontrar el aumento significativo en el riesgo aterosclerótico (RAC) con vitamina C. Para el análisis de la comparación de los cambios entre los distintos tratamientos, se tomaron las diferencias entre antes y después del tratamiento para cada individuo; se comparan las diferencias de las medias de cada grupo mediante una prueba U de Mann-Whitney