Porcine intestinal yeast species, Kazachstania slooffiae, a new potential protein source with favourable amino acid composition for animals

Abstract

There is little information about Kazachstania slooffiae which dominates among other yeasts in the pigs' intestine. Therefore, the aims of this study were to characterise the yeast cell contents and to investigate which nitrogen sources, organic acids and alcohols may be utilised or produced by this species. The results showed that, K. slooffiae could use urea, ammonium sulphate, peptides and single amino acids and produce thereby ethanol and formic acid. However, this yeast did not metabolise amino acids, lactic, butyric, propionic and acetic acids as sole carbon source. Using a global metabolite profiling approach employing gas chromatography and high-resolution liquid chromatography mass spectrometry, was found that the amount of peptides and dehydroascorbic acid considerably increased in the fermentation residues after yeast cultivation. It is noteworthy that the cells of K. slooffiae had higher contents of nitrogen and total amino acids (especially lysine) than the cells of nutritional yeast (Saccharomyces cerevisiae). This study indicates that due to potential production of peptides and formic acid in the intestinal tract, K. slooffiae might have an impact on the gut health. Moreover, from a nutritional standpoint, the cells of this yeast can be a good source of protein with useful amino acid composition for animal.

Temporal Dynamics of the Gut Bacteriome and Mycobiome in the Weanling Pig

“…Bacterial and fungal populations were distinct between GI organs (stomach, duodenum, jejunum, ileum, cecum, and colon) and our data suggested that some fungal species had positive and negative correlations with certain bacterial groups [13]. Kazachstania slooffiae is a commonly found fungus in pigs and is proposed to be a commensal [13][14][15][16] while other fungi, such as Aspergillus, have negative inferred interactions with beneficial bacteria like Prevotella [13]. However, this study only provided information on the mycobiome at a single time point (day 35) and the development of these important microbial populations remains poorly understood.…”

Gut eukaryotic communities in pigs: diversity, composition and host genetics contribution

“…A previous study with growing piglets, reported no significant effects on growth performance parameters upon oral supplementation with K. slooffiae [ 57 ]. However, a recent detailed metabolic study conducted by the same authors [ 58 ] under laboratory conditions with cultures of K. slooffiae , concluded that this yeast produces peptides and short chain fatty acids that might benefit the gut health, and provides an additional protein source that contains essential amino acids and other useful growth factors for the animal [ 58 ]. Consequently, it seems plausible that the observed relationships between Kazachstania and piglets body weight partially relies on the K. slooffiae positive effect on gut health through the production of essential amino acids and short fatty acids that are absorbed by the host or employed by others microbial members of the pig gut microbiome.…”

The piglet mycobiome during the weaning transition: a pilot study1

“…At the point of weaning, a single species of fungi became predominant in the gut: Kazachstania slooffiae, a member of the Saccharomycetaceae family ( Figure 5). While little is known about K. slooffiae, it has been documented in the guts of piglets following the switch to a grain-based diet (Urubschurov et al, 2008(Urubschurov et al, , 2011(Urubschurov et al, , 2017(Urubschurov et al, , 2018. Urubschurov et al suggest that this yeast species may be a potential protein source for piglets and an important member of the indigenous microbiota.…”