Abstract Yeast cell wall are a source of prebiotics in animal nutrition, able to improve microbial function in the large intestine. The purpose of this paper was to compare the fermentability of six Saccharomyces cerevisiae (SC) cell wall obtained from three production processes (alcoholic, brewers and bakers). For each production process the two aliquots characterised by the highest the lowest carbohydrate levels were selected. In order to perform the in vitro trial, each SC substrate was incubated at 39 °C under anaerobic condition for 72 h, using cat faecal inoculum. The results showed that the production processes did not affect organic matter disappearance, while significantly (p < .01) influenced cumulative volume of gas which appeared the lowest for alcoholic substrates. The alcoholic SC substrate showed significantly highest (p < .01) fermentation rate. All SCFA were affected by the production processes (p < .01). In particular, brewers substrates showed the highest acetate and butyrate production, while the fermentation of SC cell wall obtained by bakers showed the highest production of valerate, iso-butyrate and iso-valerate. Considering the high fermentability and acetate and butyrate production, the SC cell wall obtained by brewers seem more suitable to be used as prebiotic in cat diet. The bakers extract seems less advisable, due to its less fermentability at which corresponded the highest production of gas and iso-butyrate and iso-valerate, which are considered the less desirable end-products. The study underlines that it is necessary to evaluate the fermentation characteristics of these ingredients before their use in diet formulation as source of prebiotics. Highlights The production process affects the in vitro fermentation parameters differently from the carbohydrate’s concentration. The production processes significantly influenced cumulative volume of gas and all short chain fatty acids production. The SC cell walls obtained by brewers seem more suitable to be used as prebiotic in cat diet and the bakers extract seems the less advisable.

中文翻译：

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以猫粪便为接种物的不同酿酒酵母细胞壁的发酵特性

摘要 酵母细胞壁是动物营养中益生元的来源，能够改善大肠微生物的功能。本文的目的是比较从三种生产过程（酒精、酿酒和面包师）获得的六种酿酒酵母 (SC) 细胞壁的发酵能力。对于每个生产过程，选择以最高和最低碳水化合物水平为特征的两个等分试样。为了进行体外试验，使用猫粪便接种物，将每种 SC 底物在 39°C 厌氧条件下培养 72 小时。结果表明，生产过程不影响有机物的消失，而显着（p < .01）影响气体的累积体积，对于醇类基质似乎最低。酒精性 SC 底物显着最高（p < . 01) 发酵率。所有 SCFA 都受到生产过程的影响 (p < .01)。特别是，啤酒底物显示出最高的乙酸盐和丁酸盐产量，而面包师获得的 SC 细胞壁的发酵显示出最高的戊酸盐、异丁酸盐和异戊酸盐产量。考虑到高发酵性和醋酸盐和丁酸盐的产量，酿酒商获得的 SC 细胞壁似乎更适合用作猫粮中的益生元。面包提取物似乎不太可取，因为它的发酵性较低，相应的气体和异丁酸和异戊酸的产量最高，这被认为是不太理想的最终产品。该研究强调，在将这些成分用作益生元来源之前，有必要评估这些成分的发酵特性。亮点 生产过程对体外发酵参数的影响与碳水化合物的浓度不同。生产过程显着影响了气体的累积量和所有短链脂肪酸的生产。啤酒商获得的 SC 细胞壁似乎更适合用作猫食中的益生元，而面包师提取物似乎不太可取。