Innovative Probiotic Lactic Yeast for the pharmaceutical, nutritional and agricultural industries

Swine: TURVAL 16 SWINE

Bioregulator of the intestinal flora for swine with typified lactic yeast (Kluyveromyces B0399)

AN INNOVATIVE PRODUCT

Turval 16 Swine is a new, effective bioregulator of the intestinal bacterial flora for pigs and piglets. It is totally different from the usual brewer’s yeasts in that its active principle is TURVAL B0399, an exclusive balanced mix of selected lactic yeasts, a wide range of cellular metabolites, milk serum, and hydrolysed proteins.The benefits of active lactic yeasts in the biioregulation and modulation of the intestinal bacterial flora in swine, and in particular, piglets and sucking-pigs, have been known for some time. Unfortunately, up until now, its use has been limited due to the difficult problems involving production and conservation.Turval Laboratories have perfected, after years of research and experimentation, a process of biotechnological production (patented) and a balanced mixture that is able to:a) exhault considerably the probiotic properties of lactic yeasts.b) maintain and preserve unaltered the alimentary characteristics for more than two years.These yeasts can finally be available to breeders with the feed supplement Turval-16 Swine.

 

INTRODUCTION

THE ACTIVE INGREDIENT

Turval 16 swine contains the active ingredient TURVAL B0399 that is composed of an exclusive balanced mix of typified and selected lactic yeasts (Kluyveromyces B0399), supported by a wide range of cellular metabolites, fermenting products and hydrolyzed vegetable proteins.The lactic fermenting yeasts (or lactic yeasts) belong to the Kluyveromyces genus and have been used in the food and pharmaceutical industries for quite some time now, giving very interesting results.(Chart 1)

Chart 1. List of yeast sources of industrial enzymes (Larpent, 1991)

Microorganisms
Enzymes
Saccharomyces cerevisiae
Invertasi
Kluyveromyces lactis
Beta-glicosilasi
Saccharomyces alluvius
Amilasi
Saccharomyces diastaticus
Glicoamilasi
Kluyveromyces Fragilis (B0399)
Beta-galattosidasi
Candida cylindraceae
Lipasi
Pichia guillermondii
Alfa-galattosidasi
Cryptococcus albidus
Beta-1,4 xilanoidrolasi

Up until now, the practical use of these yeasts in the animal diet (K. Fragilis or marxianus, in particular) was limited due to the difficulty in stabilizing these microorganisms (and the relative final products) using the standard industrial processes.A lengthy process of research and experimentation resulted in the refinement of a particular biotechnological method to select and typify the lactic yeast and moreover to produce the yeast on the industrial scale which stabilizes the product and exalts the modulation activity of the intestinal flora. The result of this innovative and laborious procedure is the probiotic additive Turval B0399 with active typified lactic yeast Kluyveromyces marxianus/fragilis B0399 . 

FUNCTIONAL AND STRUCTURAL CHARACTERISTICS OF TYPIFIED LACTIC YEASTS

Kluyveromyces B0399The principal characteristics of Kluyveromyces fragilis B0399 (which sets it apart from brewer’s yeast, for example) are:· The capacity to grow and develop with extreme facility on a whey medium or other dairy by-products;· The ability to enzymatically degrade lactose (due to the presence of the enzyme beta-galactosidase or lactase in the citosol) in its constituents galactose and glucosesee (fig.1 and chart 2);In regards to the structural components of these active yeasts, it should be noted that the cellular wall contains a considerable quantity of polymers of mannose ( glucomannani, galactomannani e peptidomannani) and of N- acetil-glucosammina organized in complex structures (chitin), as well as the endocellular presence of the natural vitamins C, E and B complex (especially B1 and B2FUNCTIONAL AND STRUCTURAL CHARACTERISTICS OF TYPIFIED LACTIC YEASTS Kluyveromyces B0399The principal characteristics of Kluyveromyces fragilis B0399 (which sets it apart from brewer’s yeast, for example) are:· The capacity to grow and develop with extreme facility on a whey medium or other dairy by-products;· The ability to enzymatically degrade lactose (due to the presence of the enzyme beta-galactosidase or lactase in the citosol) in its constituents galactose and glucosesee (fig.1 and chart 2);In regards to the structural components of these active yeasts, it should be noted that the cellular wall contains a considerable quantity of polymers of mannose ( glucomannani, galactomannani e peptidomannani) and of N- acetil-glucosammina organized in complex structures (chitin), as well as the endocellular presence of the natural vitamins C, E and B complex (especially B1 and B2

 

Fig. 1: Mechanism of action of the enzyme beta-galactosidase

GAL - O - G      +     H2O     =          GAL                 +           G

lattosio   + H2O  =   galattosio + glucosio

 

Chart 2. Glicosidase identified in the yeasts (Bartnett 1981, Suomalainen and Oura 1971)
Enzima
Yeast
Substratum
Localization
Alfa –amilasi
Candida tropicalis
Amido, destrine
Extracellulare
Treleasi
Saccharomyces cerevisiae
Trealosio
Citosol, m.citoplasmatica
Glicoamilasi
Saccharomyces cerevisiae
Amido, destrine
Extracellulare
Inulinasi
Kluyveromyces fragilis (B0399)
Inulina
Extracellulare
Maltasi
Saccharomyces cerevisiae
Maltosio, saccarosio
Citosol
Isomaltasi
Saccharomyces cerevisiae
Isomaltosio
Citosol
Invertasi
Saccharomyces cerevisiae
Saccarosio, raffinosio
M. citoplasmatica
Beta-galattosidasi
(Lattasi)
Kluyveromyces fragili (B0399)
Lattosio
Citosol
Alfa-galattosidasi
Saccharomyces cerevisiae
Raffinosio
M. citoplasmatica

 

HIGH PRODUCTION OF LACTIC ACID

Within the ambit of the vast category of probiotic products, Turval 16 swine stands out for its unique characteristics, which sets it apart from common brewer’s yeasts and the major part of lactic yeasts.As the in vitro tests conducted at the University of Udine (Italy) have demonstrated, Turval 16 swine produces (from the fermentation of the organic substrata) lactic acid and acetic acid much more efficiently than many of the Saccharomyces cerevisiae (Brewer’s yeast) employed in zootechnical diets. (Chart 3)

Chart 3. Comparization of fermentation profil of Turval 16 swine vs Brewer’s yeast ( pH6,8, 39° C, 24 ore). (Univ. Udine 1999). 

 
TURVAL 16 SWINE
Brewer’s yeast
Lactic acid (mg/l)
2152
214
Lactic ac. + Acetic ac. (mg/l)
3483
330

 

ELEVATE STABILITY and ANTIBIOTIC RESISTENCE

Compared to other products with a lactobacilli basis, Turval16 swine stands out for its elevated stability at room temperature (at least 24 months) and for the possibility, thanks to its particular resistance, of combining it with antibiotics such as the Ampicillin, Erythromycin, Tetracyclines and Amoxicillin (to which the major part of lactic bacteria is sensitive) and others. (total antibiotic diagram available).

 

HOW IT WORKS

The action of Turval 16 Swine is considerably different from that of the usual brewer’s yeasts and lactic ferments in that its active principles:·

- effectively penetrate the gastric barrier due to the large content of chitina in their cellular wall·

- perform a distinct bioregulating and modulating action on the intestinal bacterial flora (probiotic effect) even at very low ph levels (3 - 3.5)·

- play an essential role in the intestine , in the processes that interest the digestion of lactose ( thanks to the activity of a specific enzyme beta-galattosidase). The biologically active presence of lactic yeast and the resulting production of lactic acid, at the intestinal level, permits new-borns and very young animals to strengthen their immune systems, thus creating favourable conditions for the implantation and development of lactic ferments.·

- For this reason, the administration of Turval 16 Swine is recommended from the first days after birth in that it improves and strengthens the “general state of health” of the young subject, giving it greater “vitality” (the lower mortality rate of treated animals is evident).·

- are antibiotic resistant, in particular they can be combined with tetracycline ad amoxicilline to which the most of lactic bacteria are sensitive.·

- metabolise sugars, especially lactose, with the production of lactic acid which lowers the intestinal pH level to the point of slowing down the development of enteric coliforms (direct action) and favouring that of lactic ferments and of all bacteric microflora considered “useful” (indirect action) thus performing a modulating action favouring a better microbic equilibrium.

 -The probiotic action allows the animal to reach and maintain an optimum state of health, which means better plastic yields and improved rates of conversion.

 

BENEFITS AND APPLICATIONS

Turval 16 Swine is a new complementary fodder, highly effective in the bioregulation and modulation of the intestinal bacterial flora of swines, and in particular, piglets ( in the weaning phase and in the first and second post-weaning phases).- It helps prevent and contrast pathologies due to stress, which give way to disturbances of bacteric flora in the intestinal apparatus.- In piglets, it favours the development of lactic ferments and is able to increase immunitary defences and therefore reduces considerably the possibility of infections, especially of the gastro - intestinal tract.- In general, in piglets and sows, it favours the perfect bioregulation of the intestinal bacterial flora.- Prevents or reduces all problems due to or tied to imbalance of intestinal flora (ex.- colics, aerophagies).- It effectively stimulates digestive metabolism.- It favours an easier demolition, with the production of energy, and assimilation of nutritional principles (auxinic effect):- It favours disintoxication of the liver.- It helps reach elevated weight increases (auxinic effect) and improved rates of conversion.- In piglets, improvement in weight gain can reach up to more than 7-8 % .

 

INGREDIENTS

Turval 16 Swine comprises a balanced mixture of natural products: 80% TURVAL B0399 (tipifyed active lactic yeast Kluyveromyces F. B0399, wheat bran pre-treated and sterilized, whey powder, lactose, hydrolysed casein ), 20% fine bran of wheat.

 

USE OF THE PRODUCT AND DOSAGE

- For piglets up to 30kg:- The numerous experimental trials done in Europe have shown that: if Turval 16 Swine is administered to piglets from birth (ex.- those in pre-weaning stage) they will rapidly reach an optimum state of health with all the benefits that go along (evident auxinic effect).

- Weaning phase ( up to 8 kg. ): 200gr. of Turval 16 Swine per ql.of fodder- First phase of post-weaning ( from 8 to 15 kg. ca ): 200gr. of Turval 16 Swine per q. of fodder.

- Second phase of post-weaning (from 15 to 30 kg.ca.): 200 g per q. of fodder.The dosage can be reduced to 150 gr. per q. if the piglets were treated since weaning or since the first phase of post-weaning.

- For fatten piglets: 50 - 150 gr. of Turval 16 Swine per q. of fodder for piglets which have been previously treated.

- To obtain best results Turval 16 Swine should be administered continually. Larger doses may be used only during periods of stress ( at birth, during weaning, during change of diet, during change of seasons, after transportation, etc).

 

RESISTANCE TO PELLETISATION

It has been shown that Turval 16 Swine, when mixed in the above mentioned proportions, even if triplicated, is suitable for pelletisation, as the cellular wall, rich in chitina, represents a useful protective barrier which makes the cell similar to a spore:A-cold (t°C<45°C): no mortality-B-warm (t°C<70°C): mortality less then 10 - 20%


PACKAGING

25 kg triple paper layers sacks.

DURATION AND PRESERVATION

9 months, provided the product is stored in cool (3-25°C) and dry place. Product is thermostabilized

 

 


Laboratori Turval Italia Srl – Head Office and Research Dpt: Scientific and Technological Park "L. Danieli"
via Jacopo Linussio, 51 – 33100 Udine (UD) – P. IVA 01883020305