Fermentation of Antarctic Red Yeast AN5 and Its Effect on Sea Cucumber Body Composition

Authors:Terrance Pennington

Abstract


Red yeast is a common type of marine yeast and is often used as a probiotic in aquaculture. In this experiment, the red yeast AN5 isolated from sea ice was studied in the 22nd Antarctic survey, and the fermentation growth conditions of yeast were optimized. The optimal fermentation conditions for AN5 were as follows: 2% molasses, 0.5% yeast powder, 50 mL medium in 250 mL flask, initial pH=3.0, temperature 20°C, and cultivation for 4 days. Under optimized conditions, the number of yeast cells can reach 5.81×107 cells· ml1. Component analysis of AN5 showed that the contents of water, crude protein, total sugar, and crude fat were 69.15%, 42.00%, 32.08%, and 0.39%, respectively. Juvenile sea cucumbers were fed a diet containing 0.3 g polar yeast per cubic meter water volume. After two months of culture, compared with the control, the water and fat content of the juveniles did not change substantially, while the protein and polysaccharide content increased significantly. Therefore, the polar red yeast can be fermented in large quantities and used as a microecological preparation in the cultivation of sea cucumber.


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