P d t Diff ti ti Product Differentiation September 2011 1
Yeast Products Marketed Are they all the same? Summary of Dried Yeast Products Defined by AAFCO Minimum Contains Contains # Product Name AAFCO # Species of Yeast Requirement Live Cells Growth Media Contains Fermentation Metabolites Functional Value 1 Primary Dried Yeast 96.1 Saccharomyces 40% CP No No No Nutrient Content 2 Active Dry Yeast (ADY) 96.2 Saccharomyces 15 Billion CFU/g Yes No No Fementative action 3 Irradiated Dried Yeast 96.3 Saccharomyces N/A No No No Vitamin D2 4 Brewers Dried Yeast 96.4 Saccharomyces 35% CP No No No Nutrient Content 5 Grain Distillers Dried Yeast 96.5 Saccharomyces 40% CP No No No Nutrient Content 6 7 Torula Dried Yeast or Candida Dried Yeast Yeast Culture or S.c. Fermentation Product 96.7 Torulopsis or Candida 40% CP No No No Nutrient Content 96.8 or 36.11 Saccharomyces N/A Some Yes Yes Digestive Health 8 Yeast Extract 96.11 Saccharomyces 9% CP No No No Nutrient Content 9 Hydrolyzed Yeast 96.12 Saccharomyces 35% CP No No No Nutrient Content, Digestive Health 4
Active Dry Yeast (ADY) 100% ADY min 15 billion CFU/g Colony forming units (CFU) Serial Dilution Plate Dilution Colony Forming Unit 8
ADY Production Process Inoculum Aerobic Growth Bioreactors (5% solids) Cream Yeast (18% solids) Filter Press Dryer Production Phases: 1. Yeast propagation 2. Drying Compressed Yeast (30% solids) Active Dry Yeast (96% solids) 9
"Blended" ADY 10 x magnification 11
Live Yeast Do Not Digest Feed Starch Amylase Cellulase Fiber X X Yeast lack the necessary Sugars enzymes to digest complex carbohydrates Yeast can only use simple sugars Yeast Cell 12
Yeast Is A Transient Organism Preferred Environment Rumen Environment Aerobic (growth) Anaerobic (hostile) 4.5 ph (acidic) 6.2-6.8 ph 30ºC 38-39ºC 4 hr to reproduce 20 24 hr to reproduce Yeast wash out of rumen (~50% in 1 hr) 13
Yeast Viability in the Rumen of Lactating ti Dairy Cows 5.0E+05 Yeast count Yeast coun nt, cfu/g 4.0E+05 3.0E+05 2.0E+05 1.0E+05 00E+00 0.0E+00-57% -70% -86% -96% -98% 0 0.5 1 2 4 6 Time after dose, hour Bruns et al., 2011 14
ADY Product Stability Store in cool, dry place Temperature and moisture dependent Best stored Without t air Refrigerated Oxidation reduces viability Processing reduces viability Trace elements accelerate oxidation 15
Maintaining ADY Viability High Temperature (35 C) Room Temperature (21 C) Refrigerated (7 C) 1.8E+10 1.6E+10 1.4E+10 1.2E+10 1.0E+10 8.0E+09 6.0E+09 4.0E+09 2.0E+09 0.0E+00 77% loss 0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 Weeks 16
Pelleting Kills ADY Effect of pelleting on yeast viability in feeds Test Yeast Viability (cfu/g) Before After Pelleting Pelleting Loss A 78 7.8 x10 4 87 8.7 x10 1 99.9% 9% B 8.6 x10 4 3.6 x10 3 95.8% C 3.4 x10 5 6.7 x10 2 99.8% D 9.0 x10 5 1.2 x10 5 86.7% E 1.1 x10 6 3.8 x10 4 96.5% F 5.3 x10 6 5.1 x10 5 90.4% Conducted by Diamond V Mills 17
Diamond V Yeast Culture What makes it unique? 1. Production process 3. Product consistency 2. Product composition 4. Product stability 5. Product efficacy 26
Unique Fermentation Process Viable Yeast Production (Aerobic Yeast Propagation) Inoculum Aerobic Growth Bioreactors Cream Yeast Viable Yeast Yeast Culture Production (Proprietary Anaerobic Fermentation) Substrate Cereal Grains Production Phases: 1. Yeast propagation 2. Anaerobic Fermentation 3. Drying Wet Mash Mixing Solid Phase Fermentation Liquid Phase Fermentation Grinding Packaging Shipping Drying 27
What makes the difference? Fermentation Fermentation 28
Diamond V Yeast Culture vs. ADY Diamond V Products ADY Products 3-16-2000 2000 x magnification Fermented Product! Not a Fermented Product! 29
Diamond V Yeast Culture What makes it unique? 1. Production process 3. Product consistency 2. Product composition 4. Product stability 5. Product efficacy 30
A Unique Approach Yeast Fermentation Products Fermentation metabolites Residual yeast cells and yeast cell fragments Media utilized during fermentation Key bioactive components include Unique metabolites Proteins, Peptides, Antioxidants, Phytosterols, Organic acids and Nucleotides Plus beta-glucans and mannans. 31
Diamond V Yeast Culture What makes it unique? 1. Production process 3. Product consistency 2. Product composition 4. Product stability 5. Product efficacy 35
Product Consistency Original XP Lot 1 Lot 2 Lot 3 Lot 4 Lot 5 36
Product Consistency ADY Same product, different lots Lot 1 Lot 2 Lot 3 Lot 4 Lot 5 37
Diamond V Yeast Culture What makes it unique? 1. Production process 3. Product consistency 2. Product composition 4. Product stability 5. Product efficacy 38
Pelleting does not affect Diamond V Nutritional Metabolites Control Pelleted XP XP VFA co oncentrati ion, mm 70 60 50 40 30 20 10 0 61.2 b 61.8 b 51.4 a 22.9 a 27.9b 28.0 b 24.8 a 28.3b 28.4 b Acetate Propionate Total 39
Diamond V Yeast Culture What makes it unique? 1. Production process 3. Product consistency 2. Product composition 4. Product stability 5. Product efficacy 40
Original XP Stimulates VFA Production 80 Control Diamond V XP +37% P < 0.001 001 60 61.4 VFA, mm 40 +23% P < 0.001 +59% P < 0.001 44.8 20 21.5 26.4 18.5 29.4 0 Acetate Propionate Total VFA 41
VFA Production Diamond V XP produce more VFA than live yeast products (% improvement over respective live yeast product) Product Acetate Propionate Total VFA Alltech Yea-Sacc 1026 9 12 10 A-Max Yeast Culture Concentrate 8 46 22 Chr. Hansen Biomate Yeast Plus 17 22 20 FL F.L. Emmert tbgy28-1 35 13 Lallemand Levucell SC20 11 12 12 Saf Agri Procreatin-7 8 17 12 Diamond V Technical Center. 2003. 42
Summary Yeast products are NOT the same! Diamond V Yeast Culture Fully-fermented, does not rely on cell viability Product consistency is ensured through our proprietary anaerobic fermentation ti process and quality control procedures Product functionality has been proven by studies at independent scientific institutions Demonstrated efficacy for improving animal performance in peerreviewed research trials Manufactured and backed by Diamond V - Over 65 years of y experience in producing the highest quality products 44