Open AccessBaker's Yeast as a Potential Substitute for Live Algae in Aquaculture Diets: Artemia as a Case Study
Author(s) -
Coutteau Peter,
Lavens Patrick,
Sorgeloos Patrick
Publication year - 1990
Publication title -
journal of the world aquaculture society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.655
H-Index - 60
eISSN - 1749-7345
pISSN - 0893-8849
DOI - 10.1111/j.1749-7345.1990.tb00947.x
Subject(s) - yeast , brine shrimp , biology , aquaculture , shrimp , food science , algae , botany , fishery , biochemistry , fish <actinopterygii>
In this study baker's yeast was evaluated as a substitute for live Dunuliella tertiolecta algae in the culture of the brine shrimp Artemia . Consumption of fresh baker's yeast resulted in poor growth and survival of brine shrimp. However, the nutritional value of the yeast sigaificantly improved after complete removal of the yeast cell wall by enzymatic treatment. Baker's yeast was also made digestible for Artemia by simple chemical treatment which did not reduce rigidity of the yeast cell. The external mannoprotein layer of the yeast cell wall is probably the major barrier to digestion by Artemia . Chemically treated baker's yeast offers promising possibilities as a substitute for algal feeds in aquaculture.