Chemical and microbiological characterization of Saccharomyces cerevisiae creams, obtained from different Cuban distilleries

Marlén Rodríguez, Grethel Milián, Ana Rondón, R. Bcourt, Lucía Sarduy, A. Beruvides

Abstract


PROBIOLEV® symbiotic additive includes yeast cream from distillery in its formulation. It is characterized by improving the productive performance and health of animals of zootechnical interest. The objective of this study was to characterize the chemical and microbiological composition of five creams of Saccharomyces cerevisiae, obtained from different Cuban distilleries with the purpose of elaborating PROBIOLEV®. For the chemical characterization of creams, descriptive statistics was carried out on dry matter, ashes, crude and true protein, as well as reducing sugars, total carbohydrates and pH. From the microbiological point of view, a count of
contaminating microorganisms was performed and organoleptic characteristics were analyzed.The bromatological evaluation showed values between 15-20 % of dry matter, 16-18 % of ash, 80-85 % of organic matter, 35-40 % of crude protein, 32-36 % of true protein, 4-6 % of total carbohydrates and 2-4% reducing sugars. Creams were found not to contain contaminating microorganisms such as coliforms, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella and Bacillus cereus. From these results, it is concluded that the different creams of S. cerevisiae, without considering their distillery of origin, have adequate chemical and microbiological characteristics for their use in the production of PROBIOLEV®.
Keywords: Cuban distilleries, Saccharomyces cerevisiae, symbiotic additive

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