Characterization and Identification of Yeast Peptides Released during Model Wine Fermentation and Lees Contact.

Aging wine on lees results in the release of different yeast components, including peptides, whose role in wine is unclear. In this study, peptides released in a synthetic must, fermented with an oenological yeast strain, and aged on lees for 180 days were quantified (RP-HPLC) and identified (LC-MS/MS) at different time points. A rapid increase in peptide concentration was observed in the first two months, with over 2600 sequences identified.

Substituting imported soybean meal with locally produced novel yeast protein in concentrates for Norwegian Red dairy cows: implications for rumen microbiota and fatty acid composition.

This research paper addresses the hypothesis that substituting soybean meal with locally produced yeast protein from in barley-based concentrates for Norwegian Red (NR) dairy cows does not have adverse effects on milk fatty acid (FA) composition, rumen microbiota and sensory quality of milk. As soybeans also represent valuable protein sources for human consumption, alternative protein sources need to be investigated for animal feed. A total of 48 NR dairy cows were allocated into three feeding treatments, with the same basal diet of grass silage, but different concentrates.

Fluctuations in somatic cell count and their impact on individual goat milk quality throughout lactation.

Somatic cell count is used by the dairy industry as an indicator of milk quality and udder health. However, in goats, its reliability is significantly masked by noninfectious variables such as the milk secretion process and physiological lactation changes. Additionally, notable individual variability between goats might exist.

An in vitro evaluation of the effect of antimicrobial treatment on bovine mammary microbiota.

Antimicrobial-resistant bacteria have been an increasing problem in human medicine and animal husbandry since the introduction of antimicrobials on the market in the 1940s. Over the last decades, efforts to reduce antimicrobial usage in animal husbandry have been shown to limit the development of resistant bacteria. Despite this, antimicrobial-resistant bacteria are still commonly detected and isolated worldwide.