ARTICLE 74 FEED & ADDITIVE MAGAZINE July 2024 Yeast is one of the most used microorganisms in the food industry due to its exceptional fermentative capacity. But not all yeasts are equal. There are thousands of different yeast strains in nature, each with its own genetic and metabolic characteristics. These characteristics will impact the properties and activity of the end-product. Hence, each strain used for a specific application in animal feed is carefully selected for its desired outcome, registered, and preciously maintained in a cell culture collection. Moreover, each yeast strain has its specific optimal growth requirements and the production process is adjusted accordingly. Strict quality control is implemented at every stage from the cell bank that is used to start production to the logistics platform. This ensures the quality, safety and consistency of the products for all customers and end-users. YEAST FERMENTATION The overall process is depicted in Figure 1. Most yeast produced at Lallemand Animal Nutrition belong to the Saccharomyces cerevisiae species. They are both anaerobic and aerobic. For industrial biomass If the commercial production of baker’s yeast goes back as far as the end of the 19th Century, the production of carefully selected yeast strains, as used for animal nutrition purposes is much more recent and based on technological and industrial advances. Optimal yeast production could be compared to the optimal production of livestock animals. Natural and genetic selection, fine-tuned nutrition and growing environment all play critical roles in order to get the organism that is intended. From a single vial of a pure culture to a packaged feed additive, here is the story of live yeast production inside one of Lallemand’s yeast plant. Inside a yeast plant: PRODUCING QUALITY LIVE YEAST FOR ANIMAL NUTRITION Jean François Hupé Director R&D Lallemand Animal Nutrition Catherine Desautels Global Quality Manager Lallemand Animal Nutrition
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