The assay aimed to evaluate the cell viability of commercial yeast strains for bakery purpose in comparison to a selected strain (Yea-Sacc®1026, Alltech®) indicated as a probiotic to be added to animal feed, promising yield gains. The objective of this first study was to check the number of viable cells, once the indicated product to be classified as probiotic needs to provide live cells. We tested the viability of one commercial probiotic strain (Yea-Sacc®1026) in comparison to four bakery commercial yeast. Our results showed a low viability of the probiotic Saccharomyces cerevisiae, which was 7.7 % and the bakery yeasts around 35 % of viable cells. The sustainability calls for alternative sources for animal feeding and the use of microorganisms is very welcome in the livestock chain, provided that the product presented has the characteristics inherent to it.
Ana Paula Mendes Souza (Fri,) studied this question.