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Barcelona, Spain

Terre M.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Maynou G.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Bach A.,IRTA - Institute of Agricultural-Alimentary Research and Technology | Bach A.,Catalan Institution for Research and Advanced Studies | Gauthier M.,Lallemand Bio
Professional Animal Scientist | Year: 2015

A total of 120 Holstein male calves were randomly assigned to either an unsupplemented live yeast (CTR) or to a live yeast supplemented meal starter concentrate (LY) from 10 to 77 d of age. Calves were fed starter concentrate ad libitum and milk replacer (23% CP; 19.5% fat) until they consumed 0.9 kg of starter concentrate during 3 consecutive days. At weaning, they were moved from individual hutches to grouped pens of 5 to 6 calves, and they were followed 3 more weeks. Body weight was recorded weekly and intake daily. Rumen liquid from 25 calves per treatment was obtained 19 d after weaning, to measure rumen pH and to quantify Streptococcus bovis, Ruminococcus albus, and protozoa populations. During the preweaning period, ADG of LY calves at d 35 of study tended (P = 0.06) to be greater than that of CTR calves (0.68 vs. 0.55 ± 0.038 kg/d, respectively). During the postweaning period, intake was greater (P < 0.05) and ADG tended to be greater (P = 0.053) in LY compared with CTR calves (2.34 vs. 2.10 ± 0.057 kg of DMI/d, and 0.82 vs. 0.68 ± 0.047 kg/d, respectively). After weaning, LY calves had greater (P < 0.05) rumen pH than CTR calves (5.4 vs. 5.2 ± 0.06), and rumen population of R. albus was greater (P < 0.05) in LY than CTR treatment. In conclusion, supplementation of Saccharomyces cerevisiae in the starter concentrate for calves before and after weaning might help during the weaning period to solid feed. © 2015 American Registry of Professional Animal Scientists. Source


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Lallemand Bio and Lallemand S.A.S. | Date: 2006-01-31

Fertilizers, bacteria for use in food manufacture; chemicals for use in the manufacture of fermented beverages and for use in the food industry. Dietetic foods adapated for medical use; pharmaceutical preparations for the treatment of digestive system illnesses, intestinal disorders, atopic diseases, nutrient deficiencies, vaginal infections, cardio-vascular diseases, and for oral care. Yeast.


Masque M.C.,Institute Catala Of La Vinya I El Vi Incavi | Soler M.,Institute Catala Of La Vinya I El Vi Incavi | Zaplana B.,Institute Catala Of La Vinya I El Vi Incavi | Franquet R.,Institute Catala Of La Vinya I El Vi Incavi | And 9 more authors.
Annals of Microbiology | Year: 2011

Ethyl carbamate (EC) is a carcinogenic compound found in fermented food and beverages such as wine. Although its carcinogenic potential in animals is known, information regarding its effects in humans remains insufficient, thus there is increasing interest in its research. EC content is higher in products with high alcohol content and in aged products. The main precursor involved in EC production in wine is urea, which is produced by metabolism of arginine by yeast, but there is also evidence that EC levels can increase after malolactic fermentation (MLF). Some lactic acid bacteria (LAB) can degrade the arginine present in must and wine via the arginine deiminase pathway, producing citrulline and carbamyl phosphate. Both compounds can react with ethanol in acidic conditions and produce EC. Our research group is studying the influence of MLF induced at different points of wine-making on the quality of the resulting wine. Among other parameters, the content of toxic compounds such as EC was evaluated. Results so far indicate that EC levels at the end of MLF were quite low (less than 3 μg/l) in all cases, i.e. below the existing legal limit (e.g. 30 μg/l in Canada). In almost all wines, EC concentrations increased after 8 months of storage as has been described by other authors. In some of the wines in which MLF was carried out by selected LAB, the increase in EC concentration was lower. © 2010 Springer-Verlag and the University of Milan. Source

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