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Saccharomyces cerevisiae
Introduction
Out of the total global green house effects caused by the GH gases, 61% is accounted for by CO2, 19% by CH4 and 6% by N2O. Contribution of different countries to total GHGs. Country China (%) Total 17
United State
European union Indonesia India Russia Brazil
16
11 6 5 5 4
Kyoto protocol 2007
Population
226.1 96.9 59 124.9 18.5 0.9 0.9 Approx. <0.9
Above population accounts for 11.95% of the global livestock population. Producing 12.45% of the total enteric CH4 emissions
Kamra et al.,2010 Contribution of Indian livestock for methane production as reported by various workers
Reference Khan (1996) Singh (1998) Garg and Shukla (2003) Singhal et al (2005) Reported value (Tg/Year) 8.9 9.023 7.257 10.08
1.
Global warming
2.
Penetration of UV rays to the earths atmosphere Skin cancer Impaired immune system Retinal degeneration
IPCC 2007
IPCC 2007
INCCA 2010
Nutritional strategies
Carbohydrates Frequency of feeding Forage species and its maturity Processing of forage Silage feeding Complete feed block/TMR
1. Ionophores 2. Defaunation 3. Addition of fat & oils
4. DFM
Management strategies
Number and productivity of animals Genetic selection of animals
5. Propionate enhancers 6. Plant 20 compounds 7. Immunization 8. Use of chemicals 9. Reductive acetogenesis 10. Prebiotics 11. Electron acceptors 12. Rumen methane oxidation 13. Bacteriocins 14. Bacteriphages
L.acidophilus, L.plantarum, L.casei, L.gallinarium, L.salivarius, L.reuteri, L.bulgaricus S.bovis, S.faecium E.faecium, E.faecalis
Lactic acid utilizing bacteria
Prevotella
Bacillus
P.bryantii
B.subtilis, B.lichenifromis, B.coagulans A.oryzae, A.niger
Yeast
Fungi, Aspergillus
Unicellular Fungi Resistant- to antibiotics, anti-bacterial agents resistance is natural and genetical, and not susceptible to be modified or transmitted to other micro-organisms. Saccharomyces cerevisiae- Industrially important ability to convert sugars (i.e. glucose, maltose) into ethanol and carbon dioxide (baking, brewing, distillery, liquid fuel industries) It is having GRAS status (Generally Recognised As Safe) from the US Food and Drug Administration.
10 Auclair, 2001
11
Yeast supplementation
(Jouany, 2006)
O2 uptake
pH Stabilization Redox potential Total bacteria, cellulolytic bacteria Risk of acidosis Rate of OM digestion Feed intake Energy and amino acid supply
Health disorder
(Chaucheyras-Durand, 2008)
2. Promote acetogenesis
(Chaucheyras et al. 1995)
Effects of Twin-Strain 8417 and 1026 (YST) Saccharomyces cerevisiae live cells (5 x 109 live organisms /g) on in vitro fermentation (n=15)
Exp:1 In the absence of added substrate
Item 0 pH Ammonia-N, mg/dL Total VFA, mM mol/100 mol Acetate Propionate Acetate: Propionate Protozoa,x104 /mL Total gas , mL H2, mM CH4,mM 6h 24 h 68.9 15.6 4.42 2.3 1.47 ND 0.71 0.28 1.14 68.3 16.2 4.22 2.2 1.46 ND 0.71 0.27 1.15 66.7 17.0 3.91 2.4 1.52 ND 0.71 0.28 1.14 65.3 17.8 3.68 2.5 1.60 ND 0.72 0.26 1.17 64.9 17.9 3.63 2.7 1.77 ND 0.72 0.26 1.17 6.23 1.28 16.2 0.33 6.23 1.21 16.2 0.66 6.24 1.21 16.7 YST g/L 0.99 6.22 1.32 16.8 1.32 6.24 1.27 17.4
YST g/L
0.99 6.05 5.3 64.0 1.32 6.03 5.2 65.3
Lila et al.,2004
Exp:3 Fermentation of the soluble potato starch by the mixed ruminal microorganisms
Item
0 pH Ammonia-N, mg/dL Total VFA, mM mol/100 mol Acetate Propionate Acetate: Propionate Protozoa,x104 /mL Total gas , mL H2, mL/incubation CH4,mL/incubation 6h 24 h Total viable bacteria, x 108/mL at 24 hr L-lactate, mM at 24 hr 58.7 25.5 2.30 13.4 31.0 0.11 12.0 12.4 11.60 2.08 18.70 58.7 26.5 2.22 13.2 34.6 0.11 12.1 12.6 11.54 3.14 16.33 58.5 26.9 2.18 13.6 37.5 0.10 12.0 12.5 11.42 3.56 15.76 58.5 27.6 2.13 13.3 39.0 0.11 11.8 12.3 11.26 3.73 14.34 58.8 28.0 2.10 13.5 41.1 0.10 12.1 12.6 11.63 3.88 13.12 5.83 7.7 51.3 0.33 5.82 7.6 54.3 0.66 5.80 7.8 55.6
YST g/L
0.99 5.79 7.8 57.2 1.32 5.78 7.7 58.4
Lila et al.,2004
Exp:4 Fermentation of the hay plus concentrate by the mixed ruminal microorganisms
Item
0 pH Ammonia-N, mg/dL Total VFA, mM mol/100 mol Acetate Propionate Acetate: Propionate Protozoa,x104 /mL Total gas , mL H2, mL/incubation CH4,mL/incubation 6h 24 h IVDDM, % 24hr Total viable bacteria, x 108/mL at 24 hr Cellulolytic bact.,x106/mL L-lactate, mM at 24 hr 60.2 24.3 2.49 12.5 29.5 0.18 17.1 17.7 16.4 45.0 6.98 4.77 0.19 60.4 24.7 2.45 12.4 36.5 0.17 16.5 17.7 15.4 46.1 7.46 5.34 0.11 60.7 24.9 2.44 12.8 38.5 0.18 16.4 17.7 15.1 47.4 7.73 5.81 0.09 60.9 25.1 2.25 12.4 41.5 0.18 16.3 17.7 14.8 48.8 7.98 5.97 0.06 61.2 25.2 2.19 12.5 43.0 0.18 16.3 17.8 14.8 49.7 8.44 6.49 0.04 6.22 15.6 73.9 0.33 6.20 15.4 76.8 0.66 6.18 15.4 77.9
YST g/L
0.99 6.19 15.4 80.6 1.32 6.21 15.6 82.3
Lila et al.,2004
Effects of 2 active dried yeast strains on ruminal acidosis and methane production in nonlactating Holstein cows
Yeast added via rumen canula @1x1010 CFU/head/day, fed TMR for 35 days Treatment Parameter Control Strain 1 Strain 2 DMI kg/day Intial B.W (kg) Final B.W (kg) 14.1 785 822 13.9 825 852 27
Treatment Control 62.9 Strain 1 61.7 Strain 2 61.2
n=15
Change in BW(kg) 37
Parameter DM,%
OM,%
CP,% NDF,% ADF,% Digestible DMI, kg/day
63.8
63.6a 40.0 24.6 9.0
62.7
61.2b 38.3 24.1 8.5
62.1
62.4ab 37.7 23.4 9.0
Parameter Mean Ruminal pH Total Protozoa,x106 cells /mL Total VFA, mM Individual VFA, mol/100 mol Acetate Propionate
Treatment Control 6.24a 1.5 111 63.0ab 19.0b Strain 1 6.34a 1.8 116 63.3a 18.3b Strain 2 5.98b 1.8 120 61.4b 20.4a
Butyrate
A:P ratio Lactate,mM NH3-N,mM
13.3
3.3ab 0.24 8.4
13.5
3.5a 0.26 8.5
13.7
3.0b 0.22 7.5
Parameter
Methane total emission, g/d
Treatment
Control
268
Strain 1
261 15.1 17.5a 5.8a
Strain 2
263 16.7 15.7b 5.2b
DMI during CH4 collection,kg/d 16.1 Ratio, g of CH4/kg of DMI Percentage of gross energy intake 16.9ab 5.6ab
Control S.C 39 S.C 40 S.C 41 S.C 42 S.C 43 S.C 45 S.C 46 S.C 47 S.C 50 S.C 186 S.C 189 S.C 225
Effect of Dried Beer Yeast on the In vitro roughage degradability and methane production
Degradation characteristics of dried beer yeast Item Treatme nt Dry matter degradability (%) 3h 6h 12 h 24 h a (%) b (%) c (%)
Dried beer
32.6
33.1
56.8
80.3
11.5
88.6
6.2
Effect of dried beer yeast on the degradability of roughages Average No addition Yeast 17.0 16.6 17.0 19.5* 23.6 29.8* 28.0 38.9** 14.8 12.9 85.2 87.1 0.8 1.6**
Effect of dried beer yeast extract, DNA and Albumin on the degradability of roughages Average No addition Yeast 13.3 16.1 17.7 19.3* 25.4 28.8 35.0 40.7 10.6 11.5 89.4 88.5 1.2 1.6
Average
No addition
DNA No addition Albumin
10.8
14.8 10.8 15.6
15.3
21.8** 15.3 20.4**
22.8
29.1** 22.8 29.8
42.6
45.5* 42.6 45.6
3.0
9.1* 3.0 9.6**
97.0
91.0* 97.0 90.4**
2.2
2.2 2.2 2.2
Average
*p<0.05; **P<0.01
Yeast extract is equivalent to 0.2g of dried beer yeast DNA added was 0.006g which gives nucleic acid content equivalent to 0.2g dried beer yeast Albumin added was 0.0994 g which gives a CP content equivalent to 0.2g dried beer yeast
*p<0.05; **P<0.01
Ad libitum dry matter intake and ruminal fermentation variables for cattle fed on high forage diets with various yeast
Item Treatments
control
Ad libitum DMI, kg/d pH Total VFA, mM Acetate Propionate A:P Item Control DMI, kg/day CH4 g/ steer CH4 g/kg DMI CH4 % of GE intake CH4 % of DE intake 7.18 179.0 25.05 7.13 11.36 Levucell SC yeast (1 g/d) 6.71 171.9 26.43 7.53 11.81 8.84 6.92 73.6 67.9 18.9 3.63
Levucell SC yeast
8.89 6.97 72.4 67.1 19.3 3.52 Treatments % greater than control
Procreatin-7 yeast
9.14 6.99 69.1 67.1 19.4 3.50
5.61
6.93 10.77
2.89
In vitro effect of
Combination
Control
P<0.05
Concentrations of carbon sources component Glucose, mM Malate, mM Succinate, mM Lactate, mM Yeast culture 11.8 17.0 0.72 10.2 Live cells 12.8 10.6 1.0 19.6
0.35
pH CH4, mM Acetate, mM Propionate, mM A:P ratio pH CH4, mM Acetate, mM Propionate, mM A:P ratio pH CH4, mM Lactate, mM Acetate, mM Propionate, mM 6.46a 1.02a 10.6 2.2 4.97 6.49a 1.16a 14.2 2.6 5.65 5.89 11.5 0.10a 24.0a 11.5 6.46a 1.53b 11.0 2.2 5.19 6.46b 2.03b 16.0 3.1 5.27 5.95 11.8 0.14a 22.0ab 10.3
0.73
6.43b 2.36c 9.9 2.0 5.10 6.47b 2.56c 15.8 3.1 5.08 5.85 10.6 0.27b 22.9a 11.4
0.35
6.49c 1.16a 9.4 1.9 5.44 6.52c 2.01b 14.6 2.7 5.49 5.95 11.0 0.10a 19.0bc 9.8
0.73
6.47ac 1.75b 10.7 2.2 5.07 6.51ac 2.54c 16.5 3.1 5.42 5.92 11.8 0.02c 19.2c 9.8
In vitro effect of Diamond V Xp Yeast culture & PMX70SBK live cell yeast on mixed ruminal microorganisms
A:P ratio
2.22a
2.35a
2.12ab
2.06b
2.03b
P<0.05
Combination Control Yeast Culture, g/L 0.35 pH H2, mM CH4, mM Lactate, mM Acetate, mM Propionate, mM A:P ratio pH H2, mM 5.26 0.18a 7.1 20.9 18.2 7.7 2.47a 6.29a 0.03a 5.21 0.26b 6.9 21.4 17.3 7.6 2.40a 6.28b 0.05b 0.73 5.34 0.23ab 7.9 17.2 15.1 7.0 2.20b 6.27b 0.03a 0.35 5.25 0.16a 7.1 19.6 17.4 9.1 1.91c 6.32c 0.03a With Soluble Starch 24h 5.26 0.09c 6.2 19.1 17.2 9.3 1.87c 6.32c 0.03a Live Cells, g/L 0.75
CH4, mM
Acetate, mM Propionate, mM A:P ratio IVDMD, %
13.8a
43.8a 11.6 3.79 59.4a
13.9a
43.1a 11.3 3.80 56.9b
13.9a
37.4b 10.1 3.72 56.9b
11.0b
35.3b 9.2 3.81 53.8c
13.5a
32.2c 8.5 3.77 54.4c
Conclusion
Low cost alternative to improve animal production (fed /animal basis) No residual effect on the animal products Possible alternative for methane reduction Strain selection is required which can reduce methane output and ruminal acidosis and also to promote fermentation Additional research required to Identify & elaborate the routes & methods of dosage of yeast or its factors, in vivo
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