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

• Published in: Scientific Reports
• Main Authors: Jeleel Opeyemi Agboola, Marion Schiavone, Margareth Øverland, Byron Morales-Lange, Leidy Lagos, Magnus Øverlie Arntzen, David Lapeña, Vincent G. H. Eijsink, Svein Jarle Horn, Liv Torunn Mydland, Jean Marie François, Luis Mercado, Jon Øvrum Hansen
• Format: Article in Journal/Newspaper
• Language: English
• Published: Nature Portfolio 2021
• Subjects: Medicine; R; Science; Q; Atlantic salmon; Salmo salar
• Online Access: https://doi.org/10.1038/s41598-021-83764-2; https://doaj.org/article/9b59b8727733449b92910c22daa39634

Abstract 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.