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Effects and modes of action of live yeasts in the rumen

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Abstract

Live yeasts (Saccharomyces cerevisiae) are more and more widely used as feed additives for ruminants. They are considered as allochtonous microorganisms in the rumen environment, however, distributed daily to dairy cows or beef cattle they can survive in the digestive tract and interact with autochtonous microbial populations. The positive effects of yeast cells have been mainly demonstrated on growth and activity of fibre-degrading bacteria and fungi, on stabilisation of rumen pH and prevention of lactate accumulation, on ruminal microbial colonization and on the set up of fermentative processes during the pre-weaning period. Modes of action of yeast probiotics depend on their viability and stability in the rumen ecosystem. Up to now, the main modes of action identified are the supply of growth factors to rumen microorganisms, oxygen scavenging inducing more favourable conditions for the anaerobic communities, and nutritional competition with autochtonous ruminal species.

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Abbreviations

ADY:

active dry yeast

VFA:

volatile fatty acids

RFC:

readily fermentable carbohydrates

YC:

yeast culture

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Authors and Affiliations

  1. Laboratoire de Biologie des Protistes, Campus Universitaire des Cézeaux, F-63177, Aubière, France

    Gérard Fonty

  2. Lallemand Animal Nutrition, 19 rue des Briquetiers, BP 59, F-31702, Blagnac cedex, France

    Frédérique Chaucheyras-Durand

  3. INRA, Unité de Microbiologie, CR Clermont-Ferrand Theix, F-63122, Saint-Genès Champanelle, France

    Frédérique Chaucheyras-Durand

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  1. Gérard Fonty
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  2. Frédérique Chaucheyras-Durand
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Correspondence to Frédérique Chaucheyras-Durand.

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Fonty, G., Chaucheyras-Durand, F. Effects and modes of action of live yeasts in the rumen. Biologia 61, 741–750 (2006). https://doi.org/10.2478/s11756-006-0151-4

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