Effect of yeast species and processing on intestinal microbiota of Atlantic salmon (Salmo salar) fed soybean meal-based diets in seawater ...

• Main Authors: Agboola, Jeleel O., Rocha, Sérgio D. C., Mensah, Dominic D., Hansen, Jon Ø., Øyås, Ove, Lapeña, David, Mydland, Liv T., Arntzen, Magnus Ø., Horn, Svein J., Øverland, Margareth
• Format: Article in Journal/Newspaper
• Language: unknown
• Published: figshare 2024
• Subjects: Biochemistry; Microbiology; FOS: Biological sciences; Environmental Sciences not elsewhere classified; Chemical Sciences not elsewhere classified; Ecology; Biological Sciences not elsewhere classified; Inorganic Chemistry; FOS: Chemical sciences; Computational Biology; Atlantic salmon; Salmo salar
• Online Access: https://dx.doi.org/10.6084/m9.figshare.c.6590314.v1; https://springernature.figshare.com/collections/Effect_of_yeast_species_and_processing_on_intestinal_microbiota_of_Atlantic_salmon_Salmo_salar_fed_soybean_meal-based_diets_in_seawater/6590314/1

Abstract Background Yeasts are gaining attention as alternative ingredients in aquafeeds. However, the impact of yeast inclusion on modulation of intestinal microbiota of fish fed plant-based ingredients is limited. Thus, the present study investigates the effects of yeast and processing on composition, diversity and predicted metabolic capacity of gut microbiota of Atlantic salmon smolt fed soybean meal (SBM)-based diet. Two yeasts, Cyberlindnera jadinii (CJ) and Wickerhamomyces anomalus (WA), were produced in-house and processed by direct heat-inactivation with spray-drying (ICJ and IWA) or autolyzed at 50 °C for 16 h, followed by spray-drying (ACJ and AWA). In a 42-day feeding experiment, fish were fed one of six diets: a fishmeal (FM)-based diet, a challenging diet with 30% SBM and four other diets containing 30% SBM and 10% of each of the four yeast products (i.e., ICJ, ACJ, IWA and AWA). Microbial profiling of digesta samples was conducted using 16S rRNA gene sequencing, and the predicted metabolic ...