What are the precautions for using yeast hydrolysate?

When using yeast hydrolysate, there are many precautions to be taken in terms of storage conditions, dosage control, compatibility taboos, etc. The following is a detailed introduction:

In terms of storage conditions

Pay attention to moisture prevention: Yeast hydrolysate has a certain degree of moisture absorption, which can easily clump and spoil when exposed to moisture, thereby affecting its effectiveness. It should be stored in a dry and ventilated environment, with humidity generally controlled below 60%.

Temperature control: The suitable storage temperature is generally 5 ℃ -25 ℃. Excessive temperature may lead to the deactivation of active ingredients in yeast hydrolysates, such as a decrease in the activity of certain enzyme substances; If the temperature is too low, it may cause the product to freeze, affecting its physical properties and performance.

Avoid light exposure: Light exposure may trigger some chemical reactions, causing changes in certain components of yeast hydrolysate. Therefore, it should be stored in a dark container or warehouse, such as using a dark storage container or placing it in a dark corner.

Regarding dosage usage

Adjust according to animal species: Different animals have varying demands and tolerance levels for yeast hydrolysates. For example, in aquaculture, there may be differences in the appropriate amount of fish and shrimp added. Generally, the amount added to fish feed is 0.5% -2%, while the amount added to shrimp feed is 1% -3%.

Adjustment based on growth stage: Animals have different nutritional requirements at different growth stages. Taking piglets as an example, during the post weaning care stage, due to incomplete intestinal development, the demand for yeast hydrolysate is relatively high. Generally, the addition amount in feed can reach 2% -5%; During the fattening stage, the addition amount may be between 1% and 3%.

Combined with feed formula adjustment: If the feed already contains other additives with similar functions, such as probiotics, immune enhancers, etc., the amount of yeast hydrolysate added may need to be appropriately reduced to avoid excessive nutrient content or interactions.

Compatibility taboos

Avoid excessive mixing with antibiotics: In most cases, beneficial microorganisms and active ingredients in yeast hydrolysates may interact with antibiotics, leading to a decrease in the activity of yeast hydrolysates and affecting their efficacy. For example, when antibiotics are needed to treat animal diseases, the dosage of yeast hydrolysate should be appropriately reduced or suspended.

Pay attention to the combination with minerals: Some mineral ions may undergo chemical reactions with components in yeast hydrolysates, forming insoluble substances that affect absorption. For example, high levels of iron ions may bind to certain amino acids in yeast hydrolysates, reducing their utilization efficiency.

Prevent contact with strong acidic or alkaline substances: Yeast hydrolysates have good stability in neutral or near neutral environments, and mixing with strong acidic or alkaline substances may cause their components to decompose or denature. For example, yeast hydrolysate cannot be stored together or directly mixed with strong acidic and alkaline substances such as concentrated sulfuric acid and concentrated sodium hydroxide.

Quality control aspect

Pay attention to the quality of raw materials: The quality of yeast hydrolysate is closely related to the variety and source of its raw yeast. High quality, pollution-free, and mold free yeast raw materials should be selected to produce hydrolysates, ensuring the safety and effectiveness of the product.

Check the production process: The production process has a significant impact on the quality of yeast hydrolysate, and a good hydrolysis process can ensure that the ingredients of the product are uniform and the activity is high. For example, improper control of autolysis conditions such as temperature, pH value, time, etc. in yeast hydrolysates produced by autolysis method may lead to incomplete or excessive hydrolysis, affecting product quality.

Testing product indicators: Before use, the main indicators of yeast hydrolysate should be tested, such as protein content, amino acid composition, nucleotide content, moisture content, and miscellaneous bacterial content, to ensure that the product meets quality standards and usage requirements.