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Yeast hydrolysate has obvious advantages as a novel functional protein

- Jan 29, 2019 -

Yeast hydrolysate has obvious advantages as a novel functional protein

Fishmeal has always been an indispensable protein source in aquafeeds and groceries. However, at present, fishmeal is subject to many problems such as shortage of fishery resources, and it is imperative to find a suitable protein source to partially replace or completely replace the use of fishmeal. At the end of 2013, as yeast hydrolysate was classified as a single-cell proprotein in the feed ingredient list, yeast hydrolysate was attracting more and more scholars' attention.

1. The origin of yeast hydrolysate

In 1910, M. Delbrück of Germany first used the yeast sludge in beer production as a supplementary feed, and named it “feed yeast”. Its many nutrients and health functions in the field of animal nutrition were gradually discovered and began to be widely used.

In the first international single-cell protein conference held in the United States in 1967, all proteins produced by single-cell microorganisms were officially referred to as "Singel Cell Protein" (SCP), and the industrialized single-cell protein was almost They are all from yeast.

In 1995, Angel Yeast Co., Ltd. undertook the national “Ninth Five-Year” scientific and technological research project “Development and Development of Yeast Hydrolysate”, aiming at solving the problem of low digestion and utilization rate of feed yeast through targeted enzymatic hydrolysis technology, while fully releasing yeast content. Things to enhance their nutritional value.

In 2013, the Ministry of Agriculture of the People's Republic of China announced (No. 2038) that yeast feedstocks such as food yeast powder, Saccharomyces cerevisiae cell wall, Saccharomyces cerevisiae hydrolysate, and Saccharomyces cerevisiae extract were transferred from the feed additive list to the feed ingredient list. The definition of "yeast hydrolysate" is a product obtained by Saccharomyces cerevisiae as a strain, which is obtained by liquid fermentation, and then subjected to autolysis or exogenous enzyme catalyzed hydrolysis, followed by concentration or drying.

2 Nutritional characteristics of yeast hydrolysate

Yeast hydrolysate is a natural high-activity yeast strain, which is subjected to deep liquid fermentation, using endogenous enzymes (intracellular autolysing enzyme) and exogenous enzymes to direct hydrolysis, and then concentrated and dried to fully release yeast cells through a series of processes. Contains substances that maximize the efficacy of their functional substances. Yeast hydrolysate is rich in nucleotides, nutrient small peptides, digestive enzymes and rich B vitamins, and contains a certain amount of cell wall polysaccharides. It is a new functional protein raw material.

Feature 1: rich in nutrient small peptides

Generally, the content of small peptides of yeast hydrolysate from pure culture sources can reach about 27%, while the yeast hydrolysate derived from brewer's yeast is about 17%, while the source of alcohol yeast is only about 4%.

Feature 2: Rich in nucleic acids and nucleotides

As one of the widely industrialized microorganisms, yeast has a nucleic acid content of 2.7% to 15% and can be used as a source of nucleotides in research and aquaculture production.

3 Advantages of yeast hydrolysate as a new functional protein material

Industrial production advantages. The development of yeast industry has experienced more than 200 years of history. At present, the global total production capacity is about 3.5 million tons. On this basis, yeast hydrolysate has the advantages of rapid production and relatively loose production resources.

No biological safety hazards. As a source of microbial fermentation, yeast hydrolysate does not have homologous protein hidden dangers due to different species. Secondly, by controlling the fermentation raw materials and strictly controlling the bacteria in the production process, the safety of the raw materials can be completely ensured.

Sustainable technology upgrades. With the continuous expansion of the yeast industry and the continuous improvement of the production technology level, it will bring about the continuous technological upgrading and development of yeast-derived biological feed. In the future, high value-added products such as high glutathione, high nucleic acid and rich can be developed. Selenium, strontium-rich, zinc-rich yeast, etc.; and can optimize the existing process parameters to improve product quality for different nutrient or attracting needs of farmed animals; also can be properly matched with other raw materials, appropriate nutritional ratio, perfect yeast The nutritional value of protein-like raw materials, etc.

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