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Simple Summary: This study evaluated the influence of four active dry yeasts (ADYs) on nutrient digestibility and rumen fermentation in lambs through in vitro and in vivo experiments. Notably, Vistacell (Vis) and Procreatin7 (Pro) showed enhanced total gas production and pH levels in vitro. Vis improved in vivo propionate molar proportion, NDF digestibility, and total VFA concentration, suggesting it is the most suitable for lamb growth. However, the study highlighted discrepancies between in vitro and in vivo outcomes, cautioning against directly translating batch culture results to live animal effects. This study assessed the impact of active dry yeast (ADY) on nutrient digestibility and rumen fermentation, using both in vitro and in vivo experiments with lambs. In vitro, ADYs were incubated with rumen fluid and a substrate mixture to assess gas production, pH, volatile fatty acid (VFA) profiles, and lactate concentration. In vivo, Hu lambs were randomly assigned to five dietary treatments: a control group and four groups receiving one of two dosages of either Vistacell or Procreatin7. Growth performance, nutrient digestibility, rumen fermentation parameters, and bacterial community composition were measured. Pro enhanced the propionate molar proportion while it decreased the n-butyrate molar proportion. Vis reduced the lactate concentration in vitro. In the in vivo experiment, Vis increased the propionate molar proportion and the Succinivibrionaceae_UCG-001 abundance while it decreased the n-butyrate molar proportion and the Lachnospiraceae_ND3007 abundance. Additionally, Vis showed a greater impact on improving the NDF digestibility and total VFA concentration in vivo compared to Pro. Overall, the effects of ADYs on rumen fermentation were found to vary depending on the specific ADY used, with Vis being the most suitable for lamb growth. It was observed that Vis promoted propionate fermentation and Succinivibrionaceae_UCG-001 abundance at the expense of reduced n-butyrate fermentation and Lachnospiraceae_ND3007 abundance. Importantly, differences were noted between the outcomes of the in vitro and in vivo experiments concerning the effects of ADYs on rumen fermentation, highlighting the need for caution when generalizing batch culture results to the in vivo effects of ADYs. [ABSTRACT FROM AUTHOR]

The bioprospection of indigenous microorganism strains with biotechnological potential represents a prominent trend. Metschnikowia yeasts exhibit diverse capabilities, such as ethanol reduction in winemaking, biocontrol potential, and lipid production. In this work, local Metschnikowia strains were isolated from different fruits by their ability to produce pulcherrimic acid, a molecule that has been linked to biocontrol activity and that binds iron giving colored colonies. Five strains were selected, each from one of five distinct sources. All of them were identified as M. pulcherrima. All five were able inhibit other yeasts and one M. pulcherrima, called M7, inhibited the growth of Aspergillus nidulans. The selected strains accumulated lipid bodies in stationary phase. Certain non-conventional yeasts like Hanseniaspora vineae are very sensitive to biomass drying, but cell extracts from M. pulcherrima added to the growth media as a source of antioxidant lipids increased their tolerance to drying. All strains isolated showed good stress tolerance (particularly to heat) and have nutrient requirements similar to a commercial M. pulcherrima strain. In addition, the M7 strain had a good growth in sugarcane and beet molasses and behaved like Saccharomyces cerevisiae in a growth medium derived from agricultural waste, a persimmon hydrolysate. Therefore, the isolation of local strains of Metschnikowia able to grow in a variety of substrates is a good source of biocontrol agents. [ABSTRACT FROM AUTHOR]

This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of Lachancea thermotolerans (LT), Metschnikowia pulcherrima (MP), and a Saccharomyces cerevisiae strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest. [ABSTRACT FROM AUTHOR]

This study evaluated the effects of active dry yeast (ADY) supplementation and supplementation strategies on ruminal fermentation, bacterial community, blood metabolites, and growth performance in young dairy goats. Sixty young female Guanzhong dairy goats of similar age (4.00 ± 0.50 months) and BW (19.65 ± 0.41 kg) were randomly divided into 3 groups (n = 20): (1) basal diet group (CON); (2) basal diet continuously supplemented with 3.0 g/goat per day commercial ADY (a proprietary strain of Saccharomyces cerevisiae with 5.0 × 109 cfu/g) group (CSY); (3) basal diet with intermittently supplemented ADY group (ISY; 5 d supplementation with ADY at 4.5 g/goat per day following 5 d of no supplementation). The experiment lasted 67 d with the first 7 d as an adaptive period. Rumen fluid and blood samples were collected bi-weekly. Data were analyzed using the MIXED procedure combined with the SLICE option in SAS. Specific orthogonal contrasts of ADY vs. CON and CSY vs. ISY were also analyzed. During the experimental period, ADY supplementation resulted in greater DMI (P = 0.03), ruminal acetate proportion (P

Objective The objective of this study was to investigate the effects of feeding active dry yeast (ADY) and yeast culture (YC) on fecal bacterial community in finishing bulls fed high-concentrate diets in the same experimental environment. Methods Forty-five healthy finishing cattle (Simmental×Chinese Luxi yellow bulls; 24 months; 505±29 kg) were randomly divided into three groups: i) CON group (control group, only fed basal diet), ii) ADY group (fed basal diet + active dry yeast), and iii) YC group (fed basal diet + yeast culture). At the end of the trial, nine rectum fecal samples were randomly selected from each group for bacterial DNA sequencing. Results There was no difference among groups about alpha diversity indices (all p>0.05), including ACE, Chao 1, Shannon, and Simpson indices. Principal component analysis and non-metric multidimensional scaling analysis showed a high similarity among three groups. Compared with CON group, ADY and YC groups had greater relative abundance of c_Clostridia, o_Oscillospirales, and f_Oscillospiraceae, but lesser relative abundance of g_Megasphaera, and s_Megasphaera_elsdenii (all p0.05). Besides, the relative abundance of c_Clostridia (r = 0.42), and f_Oscillospiraceae (r = 0.40) were positively correlated to average daily gain of finishing bulls (p

The aim of the study was to determine the fecal excretion of N (TN and NH4 +-N) in dairy cows receiving the feed supplement Biolife® (Eurovix S.p.A., Italy) containing active dry yeast Saccharomyces cerevisiae. Two groups of 14 Holstein cows (B – experimental; C – control) at tie-stalled breeding participated in the experiment. Group B received the feed supplement through the total mixed ration (TMR). Fresh feces samples from both groups were collected on d 7, 14, 21, 28, 35 from the start of supplementation. Mean values of fecal pH and excreted DM did not differ between groups. The concentration of NH4 +-N in the fecal samples of group B was reduced by 28.05%, average for the entire studied period (P<0.05). In the period d 21-35, this reduction was 35% (P=0.095). Excreted TN, averaged over the entire period, was reduced by 16.18% in group B, but the difference was not statistically significant. The reduction of TN content in feces from group B was more pronounced in the period d 21-35, when the reduction was 31.99% compared to group C (P=0.084). A period of at least 14 days is required for adaptation to the supplement and for an occur effect on N excretion. [ABSTRACT FROM AUTHOR]

Active dry yeast is the dry product of fresh yeast, which still maintains biological activity after drying and dehydrating. It has the advantages of good stability and low cost. The paper reviews the product characteristics and mechanism of active dry yeast, and the effect of active dry yeast on feed intake, growth performance, digestion and absorption, immune, antioxidant, anti-stress, muscle quality, rumen fermentation parameters, gastrointestinal flora and serum indexes of cattle, in order to provide reference for further research on the application of active dry yeast in cattle production. [ABSTRACT FROM AUTHOR]

In agriculture, the use of environmentally friendly materials both in place of and alongside chemical ones is continuously increasing. Two field experiments were conducted during the 2019 and 2020 seasons to investigate the effects of foliar application of three doses (5.0, 7.5, and 10 g L-1) of active dry yeast were sprayed on maize (Zea mays L. Cv. Tuano) at two intervals, the first 54 days after planting (DAP), and the second 15 days later. Plants were grown for silage purposes under alkaline soil conditions at the Experimental and Research Station of the Field Crops Dep., Van Yuzuncu Yıl University-(VYYU), Turkey. Measurements were taken three times at the vegetative stage 64, 74, and 84-DAP, and one times at the dough stage 117-123 DAP. Morphologically, the results showed that the foliar application of different doses of yeast increased the plant height (cm), stem, leaves, and cobs weight per plant and total plant weight (g), number of cobs plant-1 (piece), and green and dry herbage yield (ton da-1) at 117-123 DAP during the two seasons. In contrast, there was no significant increase in plant height (cm), chlorophyll as SPAD (The Soil Plant Analysis Development) value, and the number of leaves per plant at 64 DAP. Chemically, the spraying of the yeast improved the P, K, Ca, Mg, Fe, Cu, Se, and Zn concentrations at 117-123 DAP as well as chlorophyll content at 74 and 84 DAP compared to the control. From this study, it could be concluded that the highest values of the studied parameters were recorded when active dry yeast was used at a dose of 10 g L-1 on maize under high pH soil.

This work focuses on the establishment of analytical and sensory differences between young wines obtained from the same grape must fermented using different strategies. The main purpose is to provide winemakers with objective criteria to help them to choose the best fermentation method to obtain the desired wine characteristics. The effects of four strategies were tested: a spontaneous fermentation with wild yeasts (WYs) and the addition of starter cultures of Lachancea thermotolerans (LT), Metschnikowia pulcherrima (MP), and a Saccharomyces cerevisiae strain that is an overproducer of glutathione (SC) in different batches of the same must of the Pedro Ximénez white grape. The analytical results obtained show as the LT wine has the highest glutathione content, while the lowest ethanol concentrations. The use of chemometric tools applied to the volatile compounds allowed to differentiate the four wines by a principal component analysis (PCA) and the identification of 27 key compounds. The four wines did not show statistical differences in their smell or taste attributes and only the LT wine was visually differentiated from the rest.

This study investigated the effects of active dry yeast (ADY) and yeast culture (YC) supplementation on rumen bacteria and metabolites in finishing bulls fed high-concentrate diets using the full-length 16S rDNA gene sequencing and liquid chromatography-mass spectrometry. Supplementation with ADY improved the alpha diversity and relative abundance of rumen bacteria, while YC only affected relative abundance of rumen bacteria at the genus level. Sixty-three differential metabolites were identified in rumen fluid after ADY supplementation, and 17 after YC. PICRUSt2 functional prediction showed that ADY supplementation improved the capacity of amino acid metabolism, lipid metabolism, carbohydrate metabolism, metabolism of terpenoids and polyketides, and energy metabolism in rumen bacteria (all P < 0.05). Correlation analysis showed that the rumen differential metabolites following ADY supplementation were mainly related to Oligosphaera, Verruc, Mycoplasma, and Anaeroplasma. Supplementation with ADY was more effective than YC in remodeling the rumen bacterial flora structure and metabolite composition under high-concentrate diets. [ABSTRACT FROM AUTHOR]

The experiment was to study the effect of different levels of active dry yeast on growth performance, immunity and antioxidant function of calves. A total of 60 Holstein calves with similar weight, good physical condition and health were randomly divided into four groups, with five replicates in each group and three calves in each replicate. The calves in control group were fed with basic diet, and the calves in group 1, group 2 and group 3 were fed with the basic diet containing 1, 2, 4 g/(head·d) active dry yeast, respectively. The test period was 60 d. The results showed that compared with control group, the final weight and average daily gain of Holstein calves in group 2 and group 3 were significantly increased (P<0.05), and feed to gain ratio was significantly decreased (P<0.05). Compared with control group, the serum IgG content of Holstein calves in group 2 was significantly increased (P<0.05), the content of IgM and IFN-γ in serum of calves in group 2 and group 3 were significantly increased (P<0.05), and the content of TNF-α was significantly decreased (P<0.05), serum IL-2 content of calves in all groups was significantly increased (P<0.05). Compared with control group, the serum T-AOC and SOD activity of Holstein calves in group 2 were significantly increased (P<0.05). Serum MDA content of calves in group 2 and group 3 was significantly decreased (P<0.05). The experiment indicates that the use of 2, 4 g/(head·d) active dry yeast can effectively improve the growth performance of calves, enhance the immunity and antioxidant capacity of the body, and adding 2 g/(head·d) active dry yeast is appropriate. [ABSTRACT FROM AUTHOR]

The objective of this experiment was to investigate the potential benefits of active dry yeast (ADY) on the growth performance, rumen fermentation, nutrient digestibility, and serum parameters of weaned beef calves. Thirty Simmental crossbred male calves (body weight = 86.47 ± 4.41 kg and 70 ± 4 d of age) were randomly divided into 2 groups: control (CON) (fed basal ration) and ADY (fed basal ration and 5 g/d ADY per calf). The dietary concentrate-to-roughage ratio was 35:65. All the calves were regularly provided rations 3 times a day at 07:00, 13:00, and 19:00 and had free access to water. The experiment lasted for 60 d. The average daily gain of ADY group was higher (P = 0.007) than that of the CON group, and the ratio of feed intake to average daily gain in the ADY group was reduced (P = 0.022) as compared to the CON group. The concentration of ruminal ammonia-N was higher (P = 0.023) in the CON group than that in the ADY group, but an opposite trend of microbial protein was found between the 2 groups. Also, the ruminal concentrations of propionate and butyrate were higher (P

This study aimed to investigate the effects of active dry yeast (ADY) on growth performance, rumen microbial composition and carcass performance of beef cattle. Thirty-two finishing beef cattle (yak ♂ × cattle-yaks ♀), with an average body weight of 110 ± 12.85 kg, were randomly assigned to one of four treatments: the low plane of nutrition group (control), low plane of nutrition group + ADY 2 g/head daily (ADY2), low plane of nutrition group + ADY 4 g/head daily (ADY4) and the high plane of nutrition group (HPN). Supplementation of ADY increased average daily gain compared to the control group. The neutral detergent fiber and acid detergent fiber apparent digestibility in HPN group was greater than that in control group. The propionic acid concentration in the rumen in ADY2, ADY4, and HPN groups was greater than that in control group. The Simpson and Shannon indexes in control and HPN groups were higher than that in ADY4 group. At the phylum level, the relative abundance of Firmicutes in the HPN group was higher than that in ADY4 group. The relative abundance of Ruminococcaceae UCG-002 in ADY4 group was higher than that in control and HPN groups. In conclusion, supplementation ADY 4 g/head daily shift the rumen microbial composition of beef cattle fed low plane of nutrition to a more similar composition with cattle fed with HPN diet and produce the similar carcass weight with HPN diet. The ADY can improve the utilization of nitrogen and decrease the negative impact on the environment in beef cattle. Cattle fed low plane of nutrition diet supplemented with ADY 4 g/head daily increased growth performance. Supplementation ADY 4 g/head daily in low plane of nutrition diet might be produced comparable carcass weight to HPN diet. [ABSTRACT FROM AUTHOR]

Simple Summary: Subacute ruminal acidosis (SARA) is a most prevalent metabolic disorder of ruminants which poses a great threat to the health and wellbeing of animals. The purpose of this research was to induce SARA in in vitro conditions and to determine the potential of active dry yeast (ADT) and thiamine synergistically in mitigating the adverse effects of SARA. Both the supplements ADY and thiamine synergistically enhanced the ruminal pH, decreased the abundance of negative rumen bacteria and increased the abundance of useful rumen bacteria and protozoa. It was concluded that the combined use of ADY and thiamine as a supplement could mitigate SARA. SARA not only damages the health of the animals but also has detrimental effects on the economic conditions of the farmers. Therefore, this research could be beneficial for society. Ruminal acidosis is a type of metabolic disorder of high-yielding ruminants which is associated with the consumption of a high-grain diet. It not only harms the productive efficiency, health and wellbeing of the animals but also has detrimental effects on the economy of the farmers. Various strategies have been adapted to control ruminal acidosis. However, none of them have produced the desired results. This research was carried out to investigate the potential of active dry yeast (ADY) and thiamine in a synergistic mode to mitigate in vitro-induced ruminal acidosis. The purpose of this study was to determine how active dry yeast alone and in combination with thiamine affected the ruminal pH, lactate, volatile fatty acids, lipopolysaccharides (LPS) and microbial community in in vitro-induced ruminal acidosis. The experiment comprises three treatment groups, (1) SARA/control, (2) ADY and (3) ADYT (ADY + thiamine). In vitro batch fermentation was conducted for 24 h. The results indicated that ruminal induced successfully and both additives improved the final pH (p < 0.01) and decreased the LPS and lactate (p < 0.01) level as compared to the SARA group. However, the ADYT group decreased the level of lactate below 0.5 mmol/L. Concomitant to fermentation indicators, both the treatment groups decreased (p < 0.05) the abundance of lactate-producing bacteria while enhancing (p < 0.01) the abundance of lactate-utilizing bacteria. However, ADYT also increased (p < 0.05) the abundance of protozoa compared to the SARA and ADY group. Therefore, it can be concluded that ADY and thiamine in synergistic mode could be a better strategy in combating the adverse effects of subacute ruminal acidosis. [ABSTRACT FROM AUTHOR]

Alkaline soils have fertility issues due to poor physical qualities, which have a negative impact on crop growth and output. Solidago is used in flower arrangements, bouquet filler, and traditional medicine. The possible biological fertilizers' eco-friendly and cost-effective nature favours farmers because of the vital role in soil productivity and environmental sustainability. A field experiment was performed during two successive seasons to explore the effect of applying yeast extract (YE) at (0, 0.5, 1.0, and 1.5 g/L) and/or gibberellic acid (GA3) at (control, 100, 200, and 300 ppm) on the morpho-physiological parameters, macronutrients, and biochemical constituents of Solidago virgaurea. The results emphasize that YE (1.5 g/L) and/or GA3 (300 ppm) treatments show the highest significant increase in plant growth (i.e., plant height, no. of branches, fresh and dry weight of shoots); photosynthetic efficiency (i.e., chlorophyll (a), chlorophyll (b) and total carotenoids); macronutrient content (i.e., N, P, and K); and biochemical constituents (i.e., total soluble sugars, total phenolic, total flavonoids, and total glycosides). The study results recommend using YE and GA3 in combination at concentrations of 1.5 g/L and 300 ppm, respectively, to improve Solidago production sustainability under alkaline soil conditions. [ABSTRACT FROM AUTHOR]

The current article aimed to examine the effect of organic and biofertilizers on the growth and yield of lavender essential oil (Lavandula Officinalis L.). This experiment was conducted over two consecutive seasons in 2018/2019 and 2019/2020 at the net house of the Central Laboratory of the Agricultural Climate Research Center in Dokki, Giza Governorate, Egypt. To assess the effects of biofertilizers (Azospirillum spp., Azotobacter spp.) and active dry yeast on the vegetative development, chemical composition, yield, and essential oil concentration of lavender. The obtained results showed that, treated plants with compost + Azospirillum spp. + Azotobacter spp. was the superior treatment, which improved plant growth characters i.e., plant height, number of branches, fresh and dry weights/herb. Chlorophyll a, b and carotenoids concentrations, the phenolic compounds, flavonoid content, total carbohydrates content in dry matter of herb, Nitrogen, Phosphorus and Potassium, total free amino acids, the total antioxidants and the endogenous hormones in all cuts. Essential oil content carried out to evaluate the quality of oil. Also, significant increase was showed with active dry yeast. [ABSTRACT FROM AUTHOR]

In agriculture, the use of environmentally friendly materials both in place of and alongside chemical ones is continuously increasing. Two field experiments were conducted during the 2019 and 2020 seasons to investigate the effects of foliar application of three doses (5.0, 7.5, and 10 g L-1) of active dry yeast were sprayed on maize (Zea mays L. Cv. Tuano) at two intervals, the first 54 days after planting (DAP), and the second 15 days later. Plants were grown for silage purposes under alkaline soil conditions at the Experimental and Research Station of the Field Crops Dep., Van Yuzuncu Yıl University-(VYYU), Turkey. Measurements were taken three times at the vegetative stage 64, 74, and 84-DAP, and one times at the dough stage 117-123 DAP. Morphologically, the results showed that the foliar application of different doses of yeast increased the plant height (cm), stem, leaves, and cobs weight per plant and total plant weight (g), number of cobs plant-1 (piece), and green and dry herbage yield (ton da-1) at 117- 123 DAP during the two seasons. In contrast, there was no significant increase in plant height (cm), chlorophyll as SPAD (The Soil Plant Analysis Development) value, and the number of leaves per plant at 64 DAP. Chemically, the spraying of the yeast improved the P, K, Ca, Mg, Fe, Cu, Se, and Zn concentrations at 117- 123 DAP as well as chlorophyll content at 74 and 84 DAP compared to the control. From this study, it could be concluded that the highest values of the studied parameters were recorded when active dry yeast was used at a dose of 10 g L-1 on maize under high pH soil. [ABSTRACT FROM AUTHOR]

[Objectives] To explore the influence of emulsifier on the fermentation performance of wine active dry yeast. [ Methods] Angel active dry yeast RV002 was selected as the test strain, and the simulated grape juice was used as the fermentation medium to investigate the fermentation rate, the yeast cell number and morphology, and the physicochemical indexes of the produced wine. [ Results] It was found that the viable cell rate of the active dry yeast without the emulsifier was significantly reduced, and the fermentation rate was significantly slowed down. However, the emulsifier had no significant effect on the morphology of yeast cells, the fermentation cycle, the final number of viable cells, and the quality of the produced wine. [Conclusions] The active dry wine yeast without emulsifier can reduce the formation of grape juice foam and reduce the risk of grape juice spillover. [ABSTRACT FROM AUTHOR]

Biosynthetic abilities of yeast contribute to improving the composition of the aromatic complex of sparkling wines and its balance. Knowledge of the biosynthetic characteristics of certain races of yeast and careful selection of them make it possible to regulate physical and chemical indicators of a future product and produce wines of predicted and controlled quality. The aim of the research is technological evaluation and selection of highly effective preparations of active dry yeast for the production of white sparkling wines by the bottle champagne method, based on the study of their influence on the composition of substances of the aromatic complex. The objects of the research are sparkling wines obtained using active dry yeast (ADY) produced in France and recommended for the manufacture of champagne wines.The effect of new ADY races on the qualitative and quantitative content of aromatizing substances: esters, higher alcohols, fatty acids, acetaldehyde, acetone, and others has been studied.Different races of yeast differ in biosynthetic ability with respect to aromatizing compounds, therefore, choice of a yeast race can significantly influence the formation of a bouquet of sparkling wines and organoleptic qualities of the product can be predicted.

The experiment was carried out in the lath house of Horticulture and Landscape Gardening Department, College of Agriculture, University of Anbar, Iraq, during the 2020 growing season, on three-year-old nagami kumquat saplings to study the effect of foliar spraying with KT-30 at four concentrations (0 and 2, 4 and 8 mg.L-1), active dry yeast at three levels (0, 0.4 and 0.8%) and their interactions in some vegetative growth traits and chemical content. The results indicated that the two study factors showed a significant effect in all of the studied characteristics especially the foliar application treatment of KT-30 at a concentration of 8 mg.L-1 and the spraying with dry yeast at a level of 0.8% where achieved a significant superiority in the number and length of secondary shoots increment, leaves number increment, leaves area, percentage of nitrogen, phosphorus, potassium in leaves and their total chlorophyll content compared to the control treatment which achieved the lowest values. Bilateral interference treatments had a significant effect on all of the studied traits especially K3XY2 treatment. [ABSTRACT FROM AUTHOR]

This study was conducted during two successive seasons of 2018 and 2019 on Balady Mandarin trees, 20 years old budded on sour orange rootstock and planted at 5×5m apart. Grown at the productive farm located at Shandawel Island, Sohag governorate. This experiment aimed to study the effect of active dry yeast, ascorbic acid, vitamin B complex and their combination on yield components, alternate bearing and fruit quality of Balady Mandarin cultivar grown under Sohage conditions. The obtained results showed that using of active dry yeast at 10g/l (as soil application) as single application or in combination with ascorbic acid and vitamin B complex at 1g/l from each (foliar application) caused a pronounced increasing of fruit numbers, fruit weight (g) and yield (kg). The later also improved fruit quality in terms of TSS%, TSS/acid ratio as well as total sugars, vitamin C content and reducing total acidity of Balady Mandarin fruits. According to results of the current study it could be concluded that using active dry yeast at 10g/l (as soil application) as single treatment or in combination with spraying ascorbic acid (1g/l) plus vitamin B complex (1g/l) three times on the first week of May, July and September led to improve both yield and fruit quality of Balady Mandarin Cultivar under Sohage environmental conditions. [ABSTRACT FROM AUTHOR]

Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective. [ABSTRACT FROM AUTHOR]

The aim of the research is the technological assessment and selection of highly effective preparations of active dry yeast for the production of white sparkling wines, based on a study of their influence on the physical and chemical indicators that form typical properties of this group of wines. Active dry yeast (ADY) preparations recommended for the production of sparkling wines, produced in France have been selected as the objects of the research. The effect of new ADY races on the content of the substances of a high-molecular complex: lipids, proteins and phenolic compounds that act as surface-active substances responsible for the formation of sparkling and foamy properties have been studied. The amount of SAA and such physical and chemical indicators of typical properties of sparkling wines, such as the coefficient of resistance to carbon dioxide (K), foaming ability (F), and pressure of CO2 have been determined. Higher technological properties of one of the studied yeast races have been established, providing the best formation of sparkling and foaming properties of this group of wines.

The present work was carried out during the two successive seasons of 2015 and 2016 at the Experimental Farm of El-Quassassin Horticultural Research Station, Ismailia Governorate, Egypt, to study the effect of complete NPK fertilization rates (control, 50, 75 and 100% from the recommended dose), bio and organic fertilizers (control, EM1 applied as the rate of 100 ml/shrub and active dry yeast with the concentration of 4 g/las a rate of 2 liters/shrub) and the interaction treatments between them on the growth, (fruits and seeds yields), fixed oil content and its components in seeds of Jatropha (Jatropha curcas) shrubs.The results showed that, the best vegetative growth parameters (increasing percentage of shrub height, number of branches and canopy width/shrub), number and weight of fruits (kg)/shrub, number and weight of seeds (kg)/shrub, the yield of fruits and seeds (ton)/fed, fixed oil percentage, weight of fixed oil (g)/shrub and yield of fixed oil (kg)/fed were recorded from the interaction treatment of 75% complete NPK fertilization + EM1. The analysis of fixed oil of Jatropha shrub showed that, the treatment of 50% NPK gave the best palmitic acid percentage and the treatment of 50% NPK + EM1 recorded maximum percentages of stearic and oleic acids, while the treatment of 100% NPK + EM1 gave the highest percentage of linoleic acid.

Two field experiments were conducted to investigate the effect of plant compost (0, 2.5, 5.0 and 7.5 ton/fed) and six natural stimulants (green tea extract at 5 g/l, moringa leaves extract at 300 mg/l, garlic extract at 300 mg/l, licorice roots extract at 5 g/l, active dry yeast at 5 g/l and seaweeds extract at 3 cm3/l) on corms production and chemical constituents of Gladiolus grandiflorus cv. Peter Pears. The obtained results indicated that corm diameter, number of cormels/plant, dry weight of cormels, as well as, chemical constituents including chlorophyll a, b, carotenoids and percentages of N, P and K in the corms were gradually increased by increasing the level of compost. Significant differences were detected among the four used treatments. So, the high level of compost resulted the highest values. All six treatments of natural stimulants significantly increased corm and cormels production and their content of chemical constituents in comparison of the control plants. The highest values were obtained due to the treatments of seaweeds extract at 3 cm3/l. or active dry yeast at 5 g/l. The interaction between compost and natural stimulants was significant for all previous characters, except chlorophyll a in the first season.

Two field experiments were carried out during the two successive seasons of 2014/2015 and 2015/2016 at the Nursery and the Laboratory of Ornamental plants, Faculty of Agriculture, Minia University. The aim of this study was to figure out the effect of organic fertilization and natural stimulants, as well as, their interaction on vegetative growth, flowering aspects of Gladiolus grandiflorus cv. Peter Pears plants. Results showed that vegetative growth (leaf length, number of leaves/plant and dry weight of leaves/plant) and flowering aspects (length of spike, number of florets/spike and lower floret diameter) were gradually increased by increasing the level of compost fertilizer. All natural stimulant treatments significantly increased all vegetative growth characters and flowering parameters in comparison with the control. Seaweeds extract at 3 cm3/l or active dry yeast at 5 g/l seemed to be more effective than other treatments in this concern. The use of high level of compost (7.5 ton/fed) in combination with seaweeds extract at 3 cm3/l or active dry yeast at 5 g/l noticeably improved the different vegetative growth characters and flowering parameters of gladiolus.

Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective.

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Copyright of Yeast is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Growth retardation reduces the incomes of livestock farming. However, effective nutritional interventions to promote compensatory growth and the mechanisms involving digestive tract microbiomes and transcripts have yet to be elucidated. In this study, Qinghai plateau yaks, which frequently suffer from growth retardation due to malnutrition, were used as an experimental model. Young growth-retarded yaks were pastured (GRP), fed basal ration (GRB), fed basal ration addition cysteamine hydrochloride (CSH; GRBC) or active dry yeast (ADY; GRBY). Another group of growth normal yak was pastured as a positive control (GNP). After 60-day nutritional interventions, the results showed that the average daily gain (ADG) of GRB was similar to the level of GNP, and the growth rates of GRBC and GRBY were significantly higher than the level of GNP (P < 0.05). Basal rations addition of CSH or ADY either improved the serum biochemical indexes, decreased serum LPS concentration, facilitated ruminal epithelium development and volatile fatty acids (VFA) fermentation of growth-retarded yaks. Comparative transcriptome in rumen epithelium between growth-retarded and normal yaks identified the differentially expressed genes mainly enriched in immune system, digestive system, extracellular matrix and cell adhesion pathways. CSH addition and ADY addition in basal rations upregulated ruminal VFA absorption (SLC26A3, PAT1, MCT1) and cell junction (CLDN1, CDH1, OCLN) gene expression, and downregulated complement system (C2, C7) gene expression in the growth-retarded yaks. 16S rDNA results showed that CSH addition and ADY addition in basal rations increased the rumen beneficial bacterial populations (Prevotella_1, Butyrivibrio_2, Fibrobacter) of growth-retarded yaks. The correlation analysis identified that ruminal VFAs and beneficial bacteria abundance were significantly positively correlated with cell junction and VFA absorption gene expressions and negatively correlated with complement system gene expressions on the ruminal epithelium. Therefore, CSH addition and ADY addition in basal rations promoted rumen health and body growth of growth-retarded yaks, of which basal ration addition of ADY had the optimal growth-promoting effects. These results suggested that improving nutrition and probiotics addition is a more effective method to improve growth retardation caused by gastrointestinal function deficiencies.

An experiment was established under plastic house at the nursery of Hort. Res. Inst., ARC, Giza, Egypt during 2012 and 2013 seasons to find out the effect of foliar spraying with active dry yeast solution at 0, 1, 3 and 5 g/l, soil drenching with NPK mixture (2:2:1) at 2 g/pot and the interaction between each level of yeast and that of NPK mixture on growth and chemical composition of 3- months-old transplants of Peperomia obtusifolia (L.) A. Diter. grown in 14-cm-diameter plastic pots filled with about 1 kg of an equal mixture of washed sand, clay and peatmoss (1:1:1, by volume.) The obtained results indicated that various single and combined treatments improved all vegetative and root growth parameters with various significant differences compared to the control in both seasons. Active dry yeast alone at 3 g/l treatment gave better result than the other individual ones, whereas comparing between any level of dry yeast combined with NPK (2 g/pot) was more effective in improving vegetative and root growth of plants than all the individual treatments, the interaction between 3 g/l active dry yeast and 2 g/pot NPK recorded the best growth at all in both seasons. On the same line were those results of pigments content in the leaves reached maximum by 3 g/l dry yeast, but the opposite was right regarding the percentages of total soluble sugars, N, P and K content those reached the highest values by the level of 5 g/l dry yeast in most cases of both seasons. However, content of those constituents was doubled by connecting between active dry yeast at any level and NPK mixture 2 g/pot, with the prevalence of 3 g/l active dry yeast plus 2 g/pot NPK combination, that gave the highest content in the two seasons. Hence, it can be recommended to fertilize Peperomia obtusifolia cv. Variegata plants cultivated in 14-cm-diameter plastic pots with active dry yeast at 3 g/l (as a foliar spray) plus NPK mixture (2:2:1) at 2 g/pot (as a soil drench), 5 times with one month interval to obtain the best vegetative growth and high pot plant quality

Growth retardation reduces the incomes of livestock farming. However, effective nutritional interventions to promote compensatory growth and the mechanisms involving digestive tract microbiomes and transcripts have yet to be elucidated. In this study, Qinghai plateau yaks, which frequently suffer from growth retardation due to malnutrition, were used as an experimental model. Young growth-retarded yaks were pastured (GRP), fed basal ration (GRB), fed basal ration addition cysteamine hydrochloride (CSH; GRBC) or active dry yeast (ADY; GRBY). Another group of growth normal yak was pastured as a positive control (GNP). After 60-day nutritional interventions, the results showed that the average daily gain (ADG) of GRB was similar to the level of GNP, and the growth rates of GRBC and GRBY were significantly higher than the level of GNP (P < 0.05). Basal rations addition of CSH or ADY either improved the serum biochemical indexes, decreased serum LPS concentration, facilitated ruminal epithelium development and volatile fatty acids (VFA) fermentation of growth-retarded yaks. Comparative transcriptome in rumen epithelium between growth-retarded and normal yaks identified the differentially expressed genes mainly enriched in immune system, digestive system, extracellular matrix and cell adhesion pathways. CSH addition and ADY addition in basal rations upregulated ruminal VFA absorption (SLC26A3, PAT1, MCT1) and cell junction (CLDN1, CDH1, OCLN) gene expression, and downregulated complement system (C2, C7) gene expression in the growth-retarded yaks. 16S rDNA results showed that CSH addition and ADY addition in basal rations increased the rumen beneficial bacterial populations (Prevotella_1, Butyrivibrio_2, Fibrobacter) of growth-retarded yaks. The correlation analysis identified that ruminal VFAs and beneficial bacteria abundance were significantly positively correlated with cell junction and VFA absorption gene expressions and negatively correlated with complement system gene expressions on the ruminal epithelium. Therefore, CSH addition and ADY addition in basal rations promoted rumen health and body growth of growth-retarded yaks, of which basal ration addition of ADY had the optimal growth-promoting effects. These results suggested that improving nutrition and probiotics addition is a more effective method to improve growth retardation caused by gastrointestinal function deficiencies. [ABSTRACT FROM AUTHOR]

Yeast cryotolerance brings some advantages for wine fermentations, including the improved aromatic complexity of white wines. Naturally cold-tolerant strains are generally less adept at wine fermentation but fermentative fitness can potentially be improved through hybridization. Here we studied the potential of using hybrids involving Saccharomyces eubayanus and a S. cerevisiae wine strain for low-temperature winemaking. Through screening the performance in response to variable concentrations of sugar, nitrogen and temperature, we isolated one hybrid strain that exhibited the superior performance. This hybrid strain was propagated and dried in pilot scale and tested for the fermentation of Macabeu and Sauvignon blanc grape musts. We obtained highly viable active dry yeast, which was able to efficiently ferment the grape musts with superior production of aroma active volatiles, in particular, 2-phenylethanol. The genome sequences of the hybrid strains revealed variable chromosome inheritance among hybrids, particularly within the S. cerevisiae subgenome.With the present paper, we expand the knowledge on the potentialities of using S. eubayanus hybrids in industrial fermentation at beverages other than lager beer. [ABSTRACT FROM AUTHOR]

The objective of the current study was to employ a DNA-based sequencing technology to study the effect of active dry yeast (ADY) supplementation, diet type, and sample location within the rumen on rumen bacterial community diversity and composition, and to use an RNA-based method to study the effect of ADY supplementation on rumen microbial metabolism during high-grain feeding (HG). Our previous report demonstrated that the supplementation of lactating dairy cows with ADY attenuated the effect of subacute ruminal acidosis. Therefore, we used samples from that study, where 16 multiparous, rumen-cannulated lactating Holstein cows were randomly assigned to 1 of 2 dietary treatments: ADY (Saccharomyces cerevisiae strain Y1242, 80 billion cfu/animal per day) or control (carrier only). Cows received a high-forage diet (77:23, forage:concentrate), then were abruptly switched to HG (49:51, forage:concentrate). Rumen bacterial community diversity and structure were highly influenced by diet and sampling location (fluid, solids, epimural). The transition to HG reduced bacterial diversity, but epimural bacteria maintained a greater diversity than fluid and solids. Analysis of molecular variance indicated a significant separation due to diet x sampling location, but not due to treatment. Across all samples, the analysis yielded 6,254 nonsingleton operational taxonomic units (OTU), which were classified into several phyla: mainly Firmicutes, Bacteroidetes, Fibrobacteres, Tenericutes, and Proteobacteria. High forage and solids were dominated by OTU from Fibrobacter, whereas HG and fluid were dominated by OTU from Prevotella. Epimural samples, however, were dominated in part by Campylobacter. Active dry yeast had no effect on bacterial community diversity or structure. The phylum SR1 was more abundant in all ADY samples regardless of diet or sampling location. Furthermore, on HG, OTU2 and OTU3 (both classified into Fibrobacter succinogenes) were more abundant with ADY in fluid and solids than control samples. This increase with ADY was paralleled by a reduction in prominent Prevotella OTU. Metatranscriptomic profiling of rumen microbiome conducted on random samples from the HG phase showed that ADY increased the abundance of the cellulase endo-β-1,4-glucanase and had a tendency to increase the hemicellulase α-glucuronidase. In conclusion, the shift from high forage to HG and sampling location had a more significant influence on ruminal bacterial community abundance and structure compared with ADY. However, evidence suggested that ADY can increase the abundance of some dominant anaerobic OTU belonging to F. succinogenes and phylum SR1. Further, microbial mRNA-based evidence suggested that ADY can increase the abundance of a specific microbial fibrolytic enzymes. [ABSTRACT FROM AUTHOR]

Twenty early lactation dairy cows were used to evaluate the effects of the dietary addition of an active dried yeast product at two levels of concentrate on productive performance, nutrient digestibility, methane (CH4) emissions and energy and nitrogen utilisation. This study was a replicated 4 × 4 Latin square design with a two (concentrate level) × two (yeast supplement) factorial treatment arrangement, with four periods (6 week/period) and a 3-week interval between each period. Cows were offered grass silage-based diets consisting of two levels of concentrate (300 and 600 g/kg), with or without supplement of 0.5 g/day of an active dry yeast (Saccharomyces cerevisiae strain) with a specification of 2 × 1010 cfu/g. Feed dry matter intake, milk yield, milk composition, bodyweight and body condition score were similar between yeast treatments at both concentrate levels. Nutrient digestibility was not affected by yeast supplementation. Energy intake and faecal, urinary,CH4 and milk energy outputs were also not affected by yeast supplementation. Yeast supplementation had no effects on energy partitioning but tended to increase heat production and decreased energy retention. Yeast supplementation at two levels of concentrate had no effect on total CH4 emissions, but tended to increase CH4 per unit of feed intake and CH4 energy output per unit of gross energy intake. There were no effects of yeast supplementation on CH4 per unit of milk yield. Yeast supplementation had no effect on any variable of nitrogen intake, output or utilisation. Overall, the dietary addition of an active dried yeast product at two concentrate feeding levels had no effects on feed intake, milk production, milk composition, nutrient digestibility, or nitrogen utilisation efficiency and only tended to increase heat production,CH4 per unit of feed intake and CH4 energy output per unit of gross energy intake in lactating dairy cows. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Southern Agriculture is the property of Journal of Southern Agriculture and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The preparation of yeast starter culture ( Pied de Cuve) for producing sparkling wine with the traditional method is a key factor for manufacturing a good Prise de mousse. In this paper, the evolution of total yeast population, its viability during Pied de Cuve preparation, and the pressure profile during the 2nd fermentation in 2 different base wines made from Bombino bianco and Chardonnay grapes were investigated using 4 different commercial active dried yeasts. The study proves that despite the initial differences observed throughout the acclimatization phase, all the tested strains showed similar results on either the total population (from 8.2 × 107 cells/mL to 1.3 × 108 cells/mL) or cellular viability (from 70% to 84%). Independently from the base wine tested, the kinetic of sugar consumption was faster during the gradual acclimatization to the alcoholic medium (phase II) and slower during the preparation of starter culture in active growth phase (phase III). During both of these phases Saccharomyces cerevisiae bayanus Vitilevure DV10® (Station œnotechnique de Champagne) proved to have a higher sugar consumption rate than the other strains. During the Prise de mousse, S. cerevisiae bayanus Lalvin EC-1118® (Lallemand) reached the maximum pressure increase within time in both base wines. [ABSTRACT FROM AUTHOR]

The present investigation was carried out during two successive seasons of 2002 and 2003 on Canino Apricot trees budded on seedlings rootstock at a private orchard located at El-Khatatba district, Menofia Governorate Egypt. Trees were sprayed at full-bloom stage with boron, GA3 and active dry yeast at different concentration alone or in their combinations. Results showed that spraying Boron, GA3 and active dry yeast either singly or in combination caused a remarked promotion in leaf min-eral status, yield and fruit quality compared with control treatment Combined appli-cation solution of 400ppm Boric acid, 40ppm GA3 and 2% active dry yeast at full bloom stage gave the best results with regard to the yield and fruit quality of Canino Apricot.

The present study was designed to estimate the effect of mineral fertilizer NPK (19:19:19) at 0.0, 5.0, 10.0 and 15.0 g / plant, bio-fertilizer (active dry yeast) at levels 0.0, 2.0, 4.0, and 6.0 g/ l and their combination on growth, flowering and leaves chemical composition of Anthurium andreanum, L. plants. The experiment was carried out during 2010 and 2011 growing seasons in Alexandria university's nursery. The results indicated that planting Anthurium andreanum, L. under greenhouse conditions with applying 10 g / pot of mineral NPK monthly during the growing seasons, combined with active dry yeast at 6 g / l improved the vegetative growth and flowering parameters ( plant height, number of leaves, leaf area, leaf dry weight, number of flowers / plant, flower dry weight and leaf chemical composition parameters [ total chlorophyll and mineral content (N, P and K %)]. These results can be used for improving Anthurium fertilizing programs for economic production. [ABSTRACT FROM AUTHOR]

In this work, we exploit a general flow cytometry technique involved in the differentiation of live and dead yeast cells for two applications in winemaking. The discrimination of yeast populations is achieved using two fluorescent dyes that measure the metabolic activity and membrane integrity of the yeast. This analytical approach is first applied for quality control of active dry yeast. Results are discussed in comparison with the Codex Oenologique International (International Oenological Codex) of the International Organisation of Vine and Wine (OIV), demonstrating that analysis using flow cytometry is a valuable alternative, given the ease of execution and the high quality of results obtained in terms of reproducibility, repeatability, and confidence interval. In the second case, we apply flow cytometry as a technique for monitoring the production of sparkling wines using the 'Champenoise' method, and describe the evolution of yeast through the production process. In this case, results are directly compared with those obtained with the two methods (plate counts and direct microscopic count) listed in the OIV standards, in order to ensure a thorough understanding of the improvements related to the use of flow cytometry. [ABSTRACT FROM AUTHOR]

This investigation was carried out during three seasons i.e. 2010, 2011 and 2012 on Flame Seedless grapevines grown in sandy soil in El-Karnak vineyard for table grapes production, Luxor governorate, Egypt. Ten combined treatments of GA3 , urea and active dry yeast spraying at various stage of berry development were evaluated. The experimental vines were arranged in a complete randomized design with three replications per treatment, two vines each. From the results of this investigation it could be concluded that spraying with GA3 seven times, once at pre-bloom (5 ppm), thrice at full-bloom (2.5, 5 and 7.5 ppm) and other thrice when the berry at (6 mm) pea stage (30, 30 and 20 ppm). As well as, combined spraying GA3 four times once at pre-bloom and thrice at full-bloom plus 0.4% active dry yeast when the berry at pea stage to obtain heavy and less compact cluster and hasten the ripening with fairly good Flame Seedless berries quality. In addition, it could be used urea and yeast instead of GA3 in grape production to overcome the adverse GA3 effects especially for colored cultivars. [ABSTRACT FROM AUTHOR]

This work was carried out during two successive seasons of 2012 and 2013 at Agric. Research Station, Alex. Univ. Egypt, to investigate the effect of different rates of organic fertilizers (cattle manure(CM) ٠ , 40, 60 and 80 m3/fed.) and ,1) on the vegetative growth, oil yield/g st (ADY) 0.0, 2.0, 4.0 and 6.0،؛four concentrations of biofertilizer (active dry ye and the chemical composition of essential oil of Ocimum basilicum L. The experimental design was a split-plot in three replicates. Each replicate contained 16 treatments (4CM X 4Bio. Fer.), the main plot represented the organic fertilizer (CM) treatments while, the sub-plot was the biofertilizer concentration (ADY). The obtained results can be summarized as follows; using the different rates of organic manure separately or in combination with the different concentrations of biofertilizer (ADY) stimulated the vegetative growth and oil yield compared, to the control. The highest values of vegetative growth (plant height, number of branches, leaves numbers, leaf area and leaves dry weight), total chlorophyll content and oil percentage were obtained by adding CM at 80 m3/fed, combined with 6.0 g/1 biofertilizer (ADY). Moreover. The highest significant increases in the main chemical components of leaves essential oil (estragole, eucalyptol, linalool, and trans-4-methoxycinnamaldehyde) were obtained by using organic fertilizer (CM) at 60 m3 /fed. combined with 2.0 and/or 4.0 g/1 of biofertilizer (ADY). [ABSTRACT FROM AUTHOR]

The storage of microorganisms in liquid form is the main drawback of commercializing epiphytic coffee yeasts. This work aimed to evaluate the fermentative performance of microencapsulated yeasts by spray drying in a coffee peel and pulp media (CPM). The yeasts, Saccharomyces cerevisiae CCMA 0543, Torulaspora delbrueckii CCMA 0684, and Meyerozyma caribbica CCMA 1738, were microencapsulated using maltodextrin DE10 (MD), high maltose (MA), and whey powder (WP) as wall materials. A Central Composite Rotational Design (CCRD) was used to investigate the effect of operating parameters on the microcapsules' cell viability, drying yield, and water activity. Yeasts reached cell viability and drying yields above 90 and 50 %, respectively. WP maintained the cell viability of the three yeasts over 90 days of storage at room temperature (25 °C) and was selected as a wall material for the three yeasts. M. caribbica showed to be more sensitive to spray drying and less resistant to storage. Some differences were found in the fermentation of the CPM medium, but the microencapsulated yeasts maintained their biotechnological characteristics. Therefore, the microencapsulation of epiphytic coffee yeasts by spray drying was promising to be used in the coffee fermentation process. • The yeasts reached cell viability and drying yields above 90 and 50 %, respectively. • M. caribbica showed to be more sensitive to the spray drying process and storage. • Whey powder maintained the yeasts cell viability over 90 days of storage at 25 °C. • Microencapsulated yeasts maintained their biotechnological characteristics. [ABSTRACT FROM AUTHOR]