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stability”",{"container_padding":611,"has_sidebar":270},{"rm-padding-top":81,"rm-padding-bottom":81},{"name":613,"data":614},"header-article",{"header_article_context":602,"header_article_reading_minutes":615,"header_article_title":609,"header_article_image":616,"header_hide_featured_image":77},7,{"format":617,"title":630,"alt":212,"caption":212,"description":212},{"medium":618,"large":622,"x-small":623,"small":627,"x-large":628,"orig":629},[619,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Katarzyna-Szkop-people-in-prod-1-3.gif",750,421,[619,620,621,81],[624,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Katarzyna-Szkop-people-in-prod-1-3-600x337.gif",600,337,[619,620,621,81],[619,620,621,81],[619,620,621,81],"Katarzyna-Szkop-people-in-prod",[632],{"name":633,"data":634},"classic",{"content":635},"\u003Cp style=\"text-align: center;\">\u003Cspan style=\"color: #4d858d;\">\u003Cstrong>The people behind the products: meet Katarzyna Szkop-Kozdrak, Production Manager – Fermentation, Jozefow Yeast Production Plant, Poland.\u003C/strong>\u003C/span>\u003C/p>\n\u003Cp>Katarzyna is in charge of the whole fermentation process for live yeast LEVUCELL SB and LEVUCELL SC and other wine yeast strains.\u003C/p>\n\u003Cp> \u003C/p>\n\u003Ch2>Can you introduce yourself and your role in the plant?opi\u003C/h2>\n\u003Cp>*iok\u003C/p>\n\u003Cblockquote>\u003Cp>My name is Katarzyna Szkop-Kozdrak, and I’ve been working for Lallemand since 2014.\u003C/p>\n\u003Cp>My alma mater is Warsaw University of Life Sciences, where I received my master’s and engineering degree in food technology. I specialized in food microbiology and biotechnology.\u003C/p>\n\u003Cp>I started my journey with Lallemand right after graduation. I am responsible for the whole fermentation area. Although, yeast propagation is the most fascinating process. I also focus on the other downstream parts of the yeast production process.\u003C/p>\n\u003Cp>I am an active participant in the drying and packaging step and quality control, which helps ensure optimal quality of the yeast products for our customers.\u003C/p>\n\u003Cp> \u003C/p>\u003C/blockquote>\n\u003Ch2>How did you come to work in yeast production?\u003C/h2>\n\u003Cblockquote>\u003Cp>My fascination with yeast started when I was studying. Humans benefit from centuries of experience with a wide range of its applications and working in a yeast factory seemed to me as an exciting prospect.\u003C/p>\n\u003Cp>During my third year at university, we had meetings with CEOs from local companies including Lallemand Poland. I introduced myself and announced that I wanted to be part of the Lallemand family! Then I focused the rest of my study on yeast and yeast production. The last two years of my studies were totally devoted to this microorganism! I started at Lallemand with a one-month internship before getting a full-time job.\u003C/p>\u003C/blockquote>\n\u003Cp> \u003C/p>\n\u003Ch2>So, why did you want to work with Lallemand? Was it yeast, the company, the people?\u003C/h2>\n\u003Cblockquote>\u003Cp>I would say that it’s a combination of all these things! In Poland, there are only two yeast companies and Lallemand was very close to my home. I also knew that Lallemand is a family-owned company, and this is something unique. From the very beginning, I felt like part of the family! I would say I had a gut feeling that this company was special and also unique in the way they treat people.\u003C/p>\u003C/blockquote>\n\u003Cp>\u003Ca href=\"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Katarzyna-Szkop-Production-Manager-Fermentation-Jozefow-Yeast-Production-Plant-Poland-2.jpg\">\u003Cimg loading=\"lazy\" decoding=\"async\" class=\"wp-image-53237 size-medium alignright\" src=\"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Katarzyna-Szkop-Production-Manager-Fermentation-Jozefow-Yeast-Production-Plant-Poland-2.jpg\" alt=\"Katarzyna Szkop, Production Manager - Fermentation, Jozefow Yeast Production Plant, Poland\" width=\"300\" height=\"200\" />\u003C/a>\u003C/p>\n\u003Ch2>What do you like about your job today?\u003C/h2>\n\u003Cblockquote>\u003Cp>Everything! Working in a yeast factory is like writing an endless book – every day is a new chapter. I like the dynamics of all the production processes taking place at the same time in different departments. The factory is a very complex organism that can exist only when all components work together. All of the processes must take place at a certain time, with a certain efficiency and expected quality. It brings challenges, and, on the other hand, the potential for improvement and optimization. When you take it that way, daily work can be very exciting and satisfying!\u003C/p>\n\u003Cp>Several stages of yeast fermentation — drying, microencapsulation, and packaging — are the main technological processes when talking about yeast production. There are also many other downstream steps including water treatment, steam production, and nutrient preparation. One of the most interesting raw materials that we use in our plant is molasses. Quite a big part of the yeast technology is devoted to the proper preparation of molasses, which basically consists of dilution, clarification, and sterilization.\u003C/p>\n\u003Cp>Molasses are the main sugar source and are rich in many other valuable nutrients for yeast, including minerals and vitamins. Apart from desirable constituents, there are also components that can influence yeast growth in a negative way and cause fluctuation in fermentation efficiency. Therefore, it is crucial for yeast growth to optimize and constantly observe fermentation performance to implement actions to minimize negative and enhance positive effects of molasses properties.\u003C/p>\n\u003Cp>Each of the production steps has its own, well-established parameters that have to be controlled tightly to ensure the good quality of the end-product. Temperature, pH, and aeration of cultivation media, nutrient concentration, and many other important factors are to follow online – all these numerical properties are defined based on a given strain predisposition and desired properties.\u003C/p>\n\u003Cp>Day by day, we conduct so many analyses, creating a lot of numbers to be collected, but we have to be aware that \u003Cem>“not everything that counts can be counted, and not everything that can be counted counts\u003C/em>” as Einstein once said. And this is so true for yeast!\u003C/p>\n\u003Cp>Sometimes, even if processes run correctly according to all important criteria, the final properties of the end-product can be unexpected. That is why quality control is so important in yeast production. To minimize these unexpected effects, it is good to stay open-minded, vigilant, and be a patient processes observer. It is worth paying attention to immeasurable production criteria to understand yeast physiology and to find the cause of a particular phenomenon. All of this helps obtain the desired quality and efficiency.\u003C/p>\n\u003Cp>What I enjoy at work are, of course, people! \u003Cstrong>Apart from kilometers of pipes, bioreactors, packaging machines, sensors, and other devices, there are people behind the processes\u003C/strong>! Especially those who are on the front line — like process operators. It is amazing how the awareness of the process and yeast application can increase their creativity and initiative!\u003C/p>\n\u003Cp>An important part of our job is to let the people feel that they are part of the process. It’s a big project, and this is what I am trying to do. What’s important for me is that I learned a lot from the experience of others, and I try to transfer my own experience. When I finished my studies, I was so ambitious, and my head was bursting with knowledge. Then I started in the plant and there was a gap between my knowledge and the practice. Now I know that it is called lack of experience! I was lucky, and I appreciate that I had people around me with practical experience who helped fill the gap between knowing and doing.\u003C/p>\n\u003Cp>I think that most of the students are struggling with this at first, and it can be really frustrating. Now when we hire young people, I try to help them to get on board. That’s a key to a good start.\u003C/p>\n\u003Cp> \u003C/p>\u003C/blockquote>\n\u003Ch2>In your opinion, what are the most important criteria to produce quality yeast for our customers?\u003C/h2>\n\u003Cblockquote>\u003Cp>When producing live yeast as feed additive, the most important parameters determining its effectiveness are viability and cell stability.\u003C/p>\n\u003Cp>The positive effects of our probiotic strains on animals’ digestive systems are the result of the biological activity of the live yeast.\u003C/p>\n\u003Cp>Yeast survivability in the digestive tract of the animals; resistance to digestive enzymes and acids; and its modes of action can be guaranteed thanks to its resistance and appropriate numbers of living cells.\u003C/p>\n\u003Cp>The ability to survive these stress factors starts during early fermentation steps, where we try to maximize biomass growth while preparing yeast cells to counter and survive harmful conditions.\u003C/p>\n\u003Cp>To achieve this, we target and steer the metabolism of yeast toward the production of specific biochemical substances, which will later be used for protection from stresses like high temperatures and pressure.\u003C/p>\n\u003Cp>Further steps of biomass processing are also optimized to sustain desirable product characteristics while meeting all other high technological criteria. It also includes employing appropriate packaging materials for modified atmosphere packaging. Through all this work, we are able to guarantee the bioavailability of yeast cell activity during storage and distribution.\u003C/p>\u003C/blockquote>\n",{"published":637,"updated":638,"tags":639,"related_content":642},"2021-11-04","2023-05-30",[640,641],"The People Behind the Products","Yeast",[643,1334,1367],{"term_name":644,"term_slug":644,"term_page_link":394,"term_items":645},"all",[646,676,696,706,725,744,763,782,798,814,830,846,871,887,903,919,935,951,967,983,999,1015,1031,1047,1063,1079,1100,1116,1131,1147,1163,1179,1195,1211,1227,1246,1262,1278,1294,1316],{"resource_title":647,"resource_date":648,"resource_excerpt":649,"resource_image":650,"resource_url":674,"resource_icon":77,"resource_action":675,"resource_type":602},"Strength in Structure: A New Perspective on Pathogen Binding","2025-10-14 08:19:41","In modern animal production, maintaining intestinal health is an everyday challenge. Bacteria such as E. coli and Salmonella are not just health risks, but they undermine performance, feed efficiency, and animal welfare. Their ability to attach to the gut epithelium […]",{"format":651,"title":672,"alt":673,"caption":212,"description":212},{"medium":652,"large":656,"x-small":660,"small":663,"x-large":667,"orig":671},[653,654,655,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/10/Pathogen-Binding-Featured-Image-1000x522.png",1000,522,[657,658,659,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/10/Pathogen-Binding-Featured-Image-1200x626.png",1200,626,[661,625,662,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/10/Pathogen-Binding-Featured-Image-600x313.png",313,[664,665,666,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/10/Pathogen-Binding-Featured-Image-800x417.png",800,417,[668,669,670,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/10/Pathogen-Binding-Featured-Image.png",1300,678,[668,669,670,81],"Pathogen Binding Featured Image","Discover how Optiwall’s unique yeast cell wall structure delivers strong, consistent pathogen binding to support gut health, immunity, and animal performance.","https://www.lallemandanimalnutrition.com/en/europe/stories/strength-in-structure-a-new-perspective-on-pathogen-binding/","Read",{"resource_title":677,"resource_date":678,"resource_excerpt":679,"resource_image":680,"resource_url":695,"resource_icon":77,"resource_action":675,"resource_type":602},"Feeding The Gut, Feeding The Piglet: How A Specific Postbiotic Yeast Can Help Piglets Cope With Physiological Challenges Around Weaning","2025-02-21 17:03:05","In the ever-evolving field of animal nutrition, addressing the physiological changes faced by piglets during weaning is crucial. YELA PROSECURE, a specific postbiotic yeast, is designed to meet the modern challenges of piglet nutrition, offering a synergy of highly functional […]",{"format":681,"title":693,"alt":694,"caption":212,"description":212},{"medium":682,"large":684,"x-small":686,"small":688,"x-large":690,"orig":692},[683,654,655,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/02/Piglets_yela_prosecure-1000x522.png",[685,658,659,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/02/Piglets_yela_prosecure-1200x626.png",[687,625,662,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/02/Piglets_yela_prosecure-600x313.png",[689,665,666,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/02/Piglets_yela_prosecure-800x417.png",[691,669,670,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2025/02/Piglets_yela_prosecure.png",[691,669,670,81],"Piglets_yela_prosecure","Discover how postbiotic yeast YELA PROSECURE meets modern piglet nutrition challenges, supports gut health, and enhances feed intake and growth.","https://www.lallemandanimalnutrition.com/en/europe/stories/how-a-specific-postbiotic-yeast-can-help-piglets-cope-with-physiological-challenges-around-weaning/",{"resource_title":697,"resource_date":698,"resource_excerpt":699,"resource_image":700,"resource_url":705,"resource_icon":77,"resource_action":675,"resource_type":602},"Expert interview: Monika Leukert on oxidative stress","2024-11-25 14:34:31","Monika Leukert is the Product Manager for Antioxidative Solutions and Yeast Derivatives at Lallemand Animal Nutrition Tell us more about oxidative stress Oxidative stress is the result of an imbalance between reactive oxygen species (ROS) and the body’s ability to […]",{"format":701,"title":702,"alt":212,"caption":703,"description":704},{"medium":81,"large":81,"x-small":81,"small":81,"x-large":81,"orig":81},"Katarzyna Szkop-Kozdrak, Production Manager - Fermentation, Jozefow Yeast Production Plant, Poland: \"When producing live yeast as feed additive, the most important parameters determining its effectiveness are viability and cell stability\"","The people behind the products: meet Katarzyna Szkop, Production Manager - Fermentation, Jozefow Yeast Production Plant, Poland.","\u003Cp style=\"text-align: center;\">\u003Cspan style=\"color: #4d858d;\">\u003Cstrong>The people behind the products: meet Katarzyna Szkop-Kozdrak, Production Manager - Fermentation, Jozefow Yeast Production Plant, Poland.\u003C/strong>\u003C/span>\u003C/p>\nKatarzyna is in charge of the whole fermentation process for live yeast LEVUCELL SB and LEVUCELL SC and other wine yeast strains.\n\n \n\u003Ch2>Can you introduce yourself and your role in the plant?opi\u003C/h2>\n*iok\n\u003Cblockquote>My name is Katarzyna Szkop-Kozdrak, and I've been working for Lallemand since 2014.\n\nMy alma mater is Warsaw University of Life Sciences, where I received my master’s and engineering degree in food technology. I specialized in food microbiology and biotechnology.\n\nI started my journey with Lallemand right after graduation. I am responsible for the whole fermentation area. Although, yeast propagation is the most fascinating process. I also focus on the other downstream parts of the yeast production process.\n\nI am an active participant in the drying and packaging step and quality control, which helps ensure optimal quality of the yeast products for our customers.\n\n \u003C/blockquote>\n\u003Ch2>How did you come to work in yeast production?\u003C/h2>\n\u003Cblockquote>My fascination with yeast started when I was studying. Humans benefit from centuries of experience with a wide range of its applications and working in a yeast factory seemed to me as an exciting prospect.\n\nDuring my third year at university, we had meetings with CEOs from local companies including Lallemand Poland. I introduced myself and announced that I wanted to be part of the Lallemand family! Then I focused the rest of my study on yeast and yeast production. The last two years of my studies were totally devoted to this microorganism! I started at Lallemand with a one-month internship before getting a full-time job.\u003C/blockquote>\n \n\u003Ch2>So, why did you want to work with Lallemand? Was it yeast, the company, the people?\u003C/h2>\n\u003Cblockquote>I would say that it's a combination of all these things! In Poland, there are only two yeast companies and Lallemand was very close to my home. I also knew that Lallemand is a family-owned company, and this is something unique. From the very beginning, I felt like part of the family! I would say I had a gut feeling that this company was special and also unique in the way they treat people.\u003C/blockquote>\n\u003Ca href=\"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Katarzyna-Szkop-Production-Manager-Fermentation-Jozefow-Yeast-Production-Plant-Poland-2.jpg\">\u003Cimg class=\"wp-image-53237 size-medium alignright\" src=\"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Katarzyna-Szkop-Production-Manager-Fermentation-Jozefow-Yeast-Production-Plant-Poland-2.jpg\" alt=\"Katarzyna Szkop, Production Manager - Fermentation, Jozefow Yeast Production Plant, Poland\" width=\"300\" height=\"200\" />\u003C/a>\n\u003Ch2>What do you like about your job today?\u003C/h2>\n\u003Cblockquote>Everything! Working in a yeast factory is like writing an endless book – every day is a new chapter. I like the dynamics of all the production processes taking place at the same time in different departments. The factory is a very complex organism that can exist only when all components work together. All of the processes must take place at a certain time, with a certain efficiency and expected quality. It brings challenges, and, on the other hand, the potential for improvement and optimization. When you take it that way, daily work can be very exciting and satisfying!\n\nSeveral stages of yeast fermentation — drying, microencapsulation, and packaging — are the main technological processes when talking about yeast production. There are also many other downstream steps including water treatment, steam production, and nutrient preparation. One of the most interesting raw materials that we use in our plant is molasses. Quite a big part of the yeast technology is devoted to the proper preparation of molasses, which basically consists of dilution, clarification, and sterilization.\n\nMolasses are the main sugar source and are rich in many other valuable nutrients for yeast, including minerals and vitamins. Apart from desirable constituents, there are also components that can influence yeast growth in a negative way and cause fluctuation in fermentation efficiency. Therefore, it is crucial for yeast growth to optimize and constantly observe fermentation performance to implement actions to minimize negative and enhance positive effects of molasses properties.\n\nEach of the production steps has its own, well-established parameters that have to be controlled tightly to ensure the good quality of the end-product. Temperature, pH, and aeration of cultivation media, nutrient concentration, and many other important factors are to follow online – all these numerical properties are defined based on a given strain predisposition and desired properties.\n\nDay by day, we conduct so many analyses, creating a lot of numbers to be collected, but we have to be aware that \u003Cem>“not everything that counts can be counted, and not everything that can be counted counts\u003C/em>” as Einstein once said. And this is so true for yeast!\n\nSometimes, even if processes run correctly according to all important criteria, the final properties of the end-product can be unexpected. That is why quality control is so important in yeast production. To minimize these unexpected effects, it is good to stay open-minded, vigilant, and be a patient processes observer. It is worth paying attention to immeasurable production criteria to understand yeast physiology and to find the cause of a particular phenomenon. All of this helps obtain the desired quality and efficiency.\n\nWhat I enjoy at work are, of course, people! \u003Cstrong>Apart from kilometers of pipes, bioreactors, packaging machines, sensors, and other devices, there are people behind the processes\u003C/strong>! Especially those who are on the front line — like process operators. It is amazing how the awareness of the process and yeast application can increase their creativity and initiative!\n\nAn important part of our job is to let the people feel that they are part of the process. It’s a big project, and this is what I am trying to do. What’s important for me is that I learned a lot from the experience of others, and I try to transfer my own experience. When I finished my studies, I was so ambitious, and my head was bursting with knowledge. Then I started in the plant and there was a gap between my knowledge and the practice. Now I know that it is called lack of experience! I was lucky, and I appreciate that I had people around me with practical experience who helped fill the gap between knowing and doing.\n\nI think that most of the students are struggling with this at first, and it can be really frustrating. Now when we hire young people, I try to help them to get on board. That’s a key to a good start.\n\n \u003C/blockquote>\n\u003Ch2>In your opinion, what are the most important criteria to produce quality yeast for our customers?\u003C/h2>\n\u003Cblockquote>When producing live yeast as feed additive, the most important parameters determining its effectiveness are viability and cell stability.\n\nThe positive effects of our probiotic strains on animals’ digestive systems are the result of the biological activity of the live yeast.\n\nYeast survivability in the digestive tract of the animals; resistance to digestive enzymes and acids; and its modes of action can be guaranteed thanks to its resistance and appropriate numbers of living cells.\n\nThe ability to survive these stress factors starts during early fermentation steps, where we try to maximize biomass growth while preparing yeast cells to counter and survive harmful conditions.\n\nTo achieve this, we target and steer the metabolism of yeast toward the production of specific biochemical substances, which will later be used for protection from stresses like high temperatures and pressure.\n\nFurther steps of biomass processing are also optimized to sustain desirable product characteristics while meeting all other high technological criteria. It also includes employing appropriate packaging materials for modified atmosphere packaging. Through all this work, we are able to guarantee the bioavailability of yeast cell activity during storage and distribution.\u003C/blockquote>","https://www.lallemandanimalnutrition.com/en/europe/stories/expert-interview-monika-leukert-on-oxidative-stress/",{"resource_title":707,"resource_date":708,"resource_excerpt":709,"resource_image":710,"resource_url":724,"resource_icon":77,"resource_action":675,"resource_type":602},"Boosting Feedlot Lamb Growth and Profitability Through Rumen Optimization","2024-11-07 15:28:04","Effective rumen management in cattle and sheep is essential for achieving optimal growth rates. Multiple studies have shown that a well-developed and healthy rumen is linked to higher average daily weight gains, making it a crucial focus for livestock management. […]",{"format":711,"title":723,"alt":212,"caption":212,"description":212},{"medium":712,"large":714,"x-small":716,"small":718,"x-large":720,"orig":722},[713,654,655,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2024/11/rumen-wall-lamb-1000x522.jpg",[715,658,659,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2024/11/rumen-wall-lamb-1200x626.jpg",[717,625,662,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2024/11/rumen-wall-lamb-600x313.jpg",[719,665,666,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2024/11/rumen-wall-lamb-800x417.jpg",[721,669,670,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2024/11/rumen-wall-lamb.jpg",[721,669,670,81],"rumen-wall-lamb","https://www.lallemandanimalnutrition.com/en/europe/stories/boosting-feedlot-lamb-growth-and-profitability-through-rumen-optimization/",{"resource_title":726,"resource_date":727,"resource_excerpt":728,"resource_image":729,"resource_url":743,"resource_icon":77,"resource_action":675,"resource_type":602},"Not all yeasts are equal: what makes \u003Cem>Saccharomyces cerevisiae\u003C/em> var. \u003Cem>boulardii\u003C/em> so unique?","2023-10-02 12:06:25","Discovered just a century ago by Dr. Henri Boulard in Vietnam, the yeast Saccharomyces cerevisiae var. boulardii is today the most documented and widely used probiotic in human medicine and animal nutrition. Its benefits on gut health and feed digestibility […]",{"format":730,"title":742,"alt":212,"caption":212,"description":212},{"medium":731,"large":733,"x-small":735,"small":737,"x-large":739,"orig":741},[732,654,655,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-live-yeast-lancom-1000x522.jpg",[734,658,659,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-live-yeast-lancom-1200x626.jpg",[736,625,662,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-live-yeast-lancom-600x313.jpg",[738,665,666,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-live-yeast-lancom-800x417.jpg",[740,669,670,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-live-yeast-lancom.jpg",[740,669,670,81],"LAN-FU51-live-yeast lancom","https://www.lallemandanimalnutrition.com/en/europe/stories/not-all-yeasts-are-equal-what-makes-saccharomyces-cerevisiae-var-boulardii-so-unique/",{"resource_title":745,"resource_date":746,"resource_excerpt":747,"resource_image":748,"resource_url":762,"resource_icon":77,"resource_action":675,"resource_type":602},"Saccharomyces boulardii was discovered in Vietnam 100 years ago… and it comes from lychees","2023-07-21 10:15:16","Long before the land became known as Vietnam, following on the footstep of microbiologists Alexandre Yersin and Louis Pasteur, Henri Boulard was trying to understand why locals were dying from a cholera epidemic, which was marked by severe diarrhea. He […]",{"format":749,"title":761,"alt":212,"caption":212,"description":212},{"medium":750,"large":752,"x-small":754,"small":756,"x-large":758,"orig":760},[751,654,655,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-lychees-1000x522.png",[753,658,659,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-lychees-1200x626.png",[755,625,662,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-lychees-600x313.png",[757,665,666,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-lychees-800x417.png",[759,669,670,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/06/LAN-FU51-lychees.png",[759,669,670,81],"LAN-FU51-lychees","https://www.lallemandanimalnutrition.com/en/europe/stories/saccharomyces-boulardii-was-discovered-in-vietnam-100-years-ago-and-it-comes-from-lychees/",{"resource_title":764,"resource_date":765,"resource_excerpt":766,"resource_image":767,"resource_url":781,"resource_icon":77,"resource_action":675,"resource_type":602},"Yeast cell walls are not limited to MOS","2023-03-13 09:40:20","Yeast cell walls (YCW) are the insoluble fraction of autolyzed or hydrolyzed yeasts, obtained after the separation from the cytoplasmic content. They are sometimes referred to as “MOS”, but it is a misnomer! YCW are not limited to mannan oligo-saccharides […]",{"format":768,"title":780,"alt":212,"caption":212,"description":212},{"medium":769,"large":773,"x-small":774,"small":777,"x-large":778,"orig":779},[770,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Yeast-cell-walls-MOS-3.png",751,400,[770,771,772,81],[775,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Yeast-cell-walls-MOS-3-600x320.png",320,[770,771,772,81],[770,771,772,81],[770,771,772,81],"Yeast-cell-walls-MOS","https://www.lallemandanimalnutrition.com/en/europe/stories/yeast-cell-walls-are-not-limited-to-mos/",{"resource_title":783,"resource_date":784,"resource_excerpt":785,"resource_image":786,"resource_url":797,"resource_icon":77,"resource_action":675,"resource_type":602},"Inside a yeast plant: producing quality live yeast for animal nutrition","2023-03-13 09:39:11","If the commercial production of baker’s yeast goes back as far as the end of the 19th Century, the production of carefully selected yeast strains, as used for animal nutrition purposes is much more recent and based on technological and […]",{"format":787,"title":796,"alt":212,"caption":212,"description":212},{"medium":788,"large":790,"x-small":791,"small":793,"x-large":794,"orig":795},[789,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Inside-a-yeast-plant-LAN-1.png",[789,771,772,81],[792,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Inside-a-yeast-plant-LAN-1-600x320.png",[789,771,772,81],[789,771,772,81],[789,771,772,81],"Inside a yeast plant LAN","https://www.lallemandanimalnutrition.com/en/europe/stories/inside-a-yeast-plant-producing-quality-live-yeast-for-animal-nutrition/",{"resource_title":799,"resource_date":800,"resource_excerpt":801,"resource_image":802,"resource_url":813,"resource_icon":77,"resource_action":675,"resource_type":602},"Time to think outside the ZINC OXIDE box for piglet weaning!","2022-07-08 14:19:39","For swine producers all around Europe, 2022 marks the end of medicinal zinc oxide (ZnO) use and the deadline to find alternative strategies for weaning. This spring, our swine technical team has been busy presenting new data on yeast-based alternative […]",{"format":803,"title":812,"alt":212,"caption":212,"description":212},{"medium":804,"large":806,"x-small":807,"small":809,"x-large":810,"orig":811},[805,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Time-to-think-outside-the-zinc-oxide-box-for-piglet-weaning-3.png",[805,771,772,81],[808,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Time-to-think-outside-the-zinc-oxide-box-for-piglet-weaning-3-600x320.png",[805,771,772,81],[805,771,772,81],[805,771,772,81],"Time-to-think-outside-the-zinc-oxide-box-for-piglet-weaning","https://www.lallemandanimalnutrition.com/en/europe/stories/time-to-think-outside-the-zinc-oxide-box-for-piglet-weaning/",{"resource_title":815,"resource_date":816,"resource_excerpt":817,"resource_image":818,"resource_url":829,"resource_icon":77,"resource_action":675,"resource_type":602},"Understanding the effects of the hydrolyzed yeast, YELA PROSECURE","2022-07-08 14:13:52","The Lallemand R&D team has focused on the screening of different feed-grade yeast biomasses and on production process optimization to introduce a specifically designed, functional hydrolyzed yeast: YELA PROSECURE. A controlled hydrolysis process is applied with the addition of specifically […]",{"format":819,"title":828,"alt":212,"caption":212,"description":212},{"medium":820,"large":822,"x-small":823,"small":825,"x-large":826,"orig":827},[821,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/YELA-prosecure-1-3.png",[821,771,772,81],[824,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/YELA-prosecure-1-3-600x320.png",[821,771,772,81],[821,771,772,81],[821,771,772,81],"YELA-prosecure","https://www.lallemandanimalnutrition.com/en/europe/stories/understanding-the-effects-of-the-hydrolyzed-yeast-yela-prosecure/",{"resource_title":831,"resource_date":832,"resource_excerpt":833,"resource_image":834,"resource_url":845,"resource_icon":77,"resource_action":675,"resource_type":602},"Microbial solutions work for insects, too!","2022-07-08 14:06:14","Our calculation indicates that, even in the current high feed price context, LEVUCELL SB supplementation continues to be profitable through improved FCR and reduced mortality rates.",{"format":835,"title":844,"alt":212,"caption":212,"description":212},{"medium":836,"large":838,"x-small":839,"small":841,"x-large":842,"orig":843},[837,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/microbial-solutions-insects-3.png",[837,771,772,81],[840,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/microbial-solutions-insects-3-600x320.png",[837,771,772,81],[837,771,772,81],[837,771,772,81],"microbial-solutions-insects","https://www.lallemandanimalnutrition.com/en/europe/stories/microbial-solutions-work-for-insects-too/",{"resource_title":847,"resource_date":848,"resource_excerpt":849,"resource_image":850,"resource_url":870,"resource_icon":77,"resource_action":675,"resource_type":602},"Harnessing the potential of next generation yeast derivatives for aquaculture","2022-06-09 13:36:31","Yeast-based products hold promise for advanced aquaculture nutrition. During the International Symposium on Fish Nutrition and Feeding (ISFNF) that took place June 5-9 in Sorrento, Italy, two studies co-authored by Lallemand Animal Nutrition’s scientists illustrate this potential. Here is a […]",{"format":851,"title":869,"alt":212,"caption":212,"description":212},{"medium":852,"large":855,"x-small":858,"small":861,"x-large":864,"orig":868},[853,654,854,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/ISFNF_-3-1000x528.png",528,[856,658,857,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/ISFNF_-3-1200x634.png",634,[859,625,860,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/ISFNF_-3-600x317.png",317,[862,665,863,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/ISFNF_-3-800x423.png",423,[865,866,867,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/ISFNF_-3.png",1264,668,[865,866,867,81],"ISFNF_","https://www.lallemandanimalnutrition.com/en/europe/stories/harnessing-the-potential-of-next-generation-yeast-derivatives-for-aquaculture/",{"resource_title":872,"resource_date":873,"resource_excerpt":874,"resource_image":875,"resource_url":886,"resource_icon":77,"resource_action":675,"resource_type":602},"The TITAN challenge: adapting to ever-changing feedmill constraints","2022-01-12 02:14:14","A new stability trial conducted by an independent institute confirms that TITAN,  unique patented yeast protection technology remains at the top of the game when it comes to withstanding stringent pelleting conditions.",{"format":876,"title":885,"alt":212,"caption":212,"description":212},{"medium":877,"large":879,"x-small":880,"small":882,"x-large":883,"orig":884},[878,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/titan-challenge-3.png",[878,771,772,81],[881,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/titan-challenge-3-600x320.png",[878,771,772,81],[878,771,772,81],[878,771,772,81],"titan-challenge","https://www.lallemandanimalnutrition.com/en/europe/stories/the-titan-challenge-adapting-to-ever-changing-feedmill-constraints/",{"resource_title":888,"resource_date":889,"resource_excerpt":890,"resource_image":891,"resource_url":902,"resource_icon":77,"resource_action":675,"resource_type":602},"Sam Daily, Order Picker, Bacteria production plant, Milwaukee, USA: “We contribute to the Lallemand customer experience and satisfaction, by helping fulfill and picking the orders accurately allows for the products to be shipped for prompt delivery”","2021-10-15 07:32:49","The people behind the products: meet Sam Daily, Order Picker, Bacteria production plant, Milwaukee, Wisconsin, USA. Sam has worked with Lallemand for 3 years in the Milwaukee bacteria production plant within the warehouse. He is responsible for picking and fulfilling […]",{"format":892,"title":901,"alt":212,"caption":212,"description":212},{"medium":893,"large":895,"x-small":896,"small":898,"x-large":899,"orig":900},[894,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/sam-daily-people-in-prod-3.gif",[894,620,621,81],[897,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/sam-daily-people-in-prod-3-600x337.gif",[894,620,621,81],[894,620,621,81],[894,620,621,81],"sam-daily-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/sam-daily-people-behind-the-products-interview/",{"resource_title":904,"resource_date":905,"resource_excerpt":906,"resource_image":907,"resource_url":918,"resource_icon":77,"resource_action":675,"resource_type":602},"Terrance Tillman, Granulation and Packaging, Bacteria production plant, Milwaukee, USA: “We have a lot of protocols to safeguard that the bacteria is viable and high quality for Lallemand’s customers.”","2021-10-08 09:39:20","The people behind the products: meet Terrance Tillman, Granulation and Packaging, Bacteria production plant, Milwaukee, Wisconsin, USA. Terrance has been with Lallemand Animal Nutrition for 18 years. He is currently working within the bacteria fermentation team, on the last step […]",{"format":908,"title":917,"alt":212,"caption":212,"description":212},{"medium":909,"large":911,"x-small":912,"small":914,"x-large":915,"orig":916},[910,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/terrance-tillman-people-in-prod-3.gif",[910,620,621,81],[913,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/terrance-tillman-people-in-prod-3-600x337.gif",[910,620,621,81],[910,620,621,81],[910,620,621,81],"terrance-tillman-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/terrance-tillman-people-behind-the-products-interview/",{"resource_title":920,"resource_date":921,"resource_excerpt":922,"resource_image":923,"resource_url":934,"resource_icon":77,"resource_action":675,"resource_type":602},"Liz Anthony, Fermentation Manager, Bacteria production plant, Milwaukee, USA: “The Lallemand fermentation team takes a high level of pride, attention to detail, process control and compliance which ultimately produces superior yeast and bacteria”","2021-10-01 05:50:20","The people behind the products: meet Liz Anthony, Fermentation Manager, Bacteria production plant, Milwaukee, Wisconsin, USA. Liz started working with Lallemand Animal Nutrition in 2005 and transitioned to the fermentation manager role three years ago. Liz manages a team that […]",{"format":924,"title":933,"alt":212,"caption":212,"description":212},{"medium":925,"large":927,"x-small":928,"small":930,"x-large":931,"orig":932},[926,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/liz-anthony-people-in-prod-3.gif",[926,620,621,81],[929,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/liz-anthony-people-in-prod-3-600x337.gif",[926,620,621,81],[926,620,621,81],[926,620,621,81],"liz-anthony-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/liz-anthony-people-behind-the-products-interview/",{"resource_title":936,"resource_date":937,"resource_excerpt":938,"resource_image":939,"resource_url":950,"resource_icon":77,"resource_action":675,"resource_type":602},"John Garsombke, Fermentation Shift Supervisor, Bacteria production plant, Milwaukee, USA: “By ensuring each parameter is met and controlled, the bacteria are fully viable and ready to perform for all our customers”","2021-09-23 16:27:54","The people behind the products: meet John Garsombke, Fermentation Shift Supervisor, Bacteria production plant, Milwaukee, USA.",{"format":940,"title":949,"alt":212,"caption":212,"description":212},{"medium":941,"large":943,"x-small":944,"small":946,"x-large":947,"orig":948},[942,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/John-Garsombke-people-in-prod-3.gif",[942,620,621,81],[945,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/John-Garsombke-people-in-prod-3-600x337.gif",[942,620,621,81],[942,620,621,81],[942,620,621,81],"John-Garsombke-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/john-garsombke-people-behind-the-products-interview/",{"resource_title":952,"resource_date":953,"resource_excerpt":954,"resource_image":955,"resource_url":966,"resource_icon":77,"resource_action":675,"resource_type":602},"Trudi Bennett, Packing operative, Lallemand Bacteria Production Plant, Malvern, U.K: “Quality check throughout the line up to the very end is key: we must make sure the packaging, label and batch numbers are correct”","2021-09-13 09:56:40","The people behind the products: meet Trudi Bennett, Packing operative / Production Packer, Lallemand Bacteria Production Plant, Malvern, U.K.",{"format":956,"title":965,"alt":212,"caption":212,"description":212},{"medium":957,"large":959,"x-small":960,"small":962,"x-large":963,"orig":964},[958,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/trudi-bennett-people-in-production-3.gif",[958,620,621,81],[961,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/trudi-bennett-people-in-production-3-600x337.gif",[958,620,621,81],[958,620,621,81],[958,620,621,81],"trudi-bennett-people-in-production","https://www.lallemandanimalnutrition.com/en/europe/stories/trudi-bennett-people-behind-the-products-interview/",{"resource_title":968,"resource_date":969,"resource_excerpt":970,"resource_image":971,"resource_url":982,"resource_icon":77,"resource_action":675,"resource_type":602},"Darko Curcin, Project Manager – Production / Operation Jozefow, Yeast Production Plant, Poland: “Consistency is one of the most important things to consider when producing quality yeast”","2021-07-23 08:25:34","Meet Darko Curcin, Project Manager - Production / Operation Jozefow yeast production plant, Poland.",{"format":972,"title":981,"alt":212,"caption":212,"description":212},{"medium":973,"large":975,"x-small":976,"small":978,"x-large":979,"orig":980},[974,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/darko-curcin-people-in-prod-3.gif",[974,620,621,81],[977,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/darko-curcin-people-in-prod-3-600x337.gif",[974,620,621,81],[974,620,621,81],[974,620,621,81],"darko-curcin-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/darko-curcin-people-behind-the-products-interview/",{"resource_title":984,"resource_date":985,"resource_excerpt":986,"resource_image":987,"resource_url":998,"resource_icon":77,"resource_action":675,"resource_type":602},"Tom Mullins, Senior Biotechnologist, Lallemand Bacteria Production Plant, Malvern, U.K: “Doing reports for customer analysis really makes you feel like you have a contribution towards customer service”","2021-07-16 12:36:48","The people behind the products: Meet Tom Mullins, Senior Biotechnologist, Lallemand Bacteria Production Plant, Malvern, U.K.",{"format":988,"title":997,"alt":212,"caption":212,"description":212},{"medium":989,"large":991,"x-small":992,"small":994,"x-large":995,"orig":996},[990,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/tom-mullins-people-in-prod-3.gif",[990,620,621,81],[993,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/tom-mullins-people-in-prod-3-600x337.gif",[990,620,621,81],[990,620,621,81],[990,620,621,81],"tom-mullins-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/tom-mullins-people-behind-the-products-interview/",{"resource_title":1000,"resource_date":1001,"resource_excerpt":1002,"resource_image":1003,"resource_url":1014,"resource_icon":77,"resource_action":675,"resource_type":602},"David Hosking, Fermentation Manager, Felixstowe Yeast plant, U.K: “There is a huge amount of variation in the challenges we face an in our day-to-day tasks. All yeasts are different!”","2021-07-09 09:38:52","The people behind the products: Meet David Hosking, Fermentation Manager, Felixstowe Yeast plant, UK.",{"format":1004,"title":1013,"alt":212,"caption":212,"description":212},{"medium":1005,"large":1007,"x-small":1008,"small":1010,"x-large":1011,"orig":1012},[1006,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/david-hosking-people-in-prod-3.gif",[1006,620,621,81],[1009,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/david-hosking-people-in-prod-3-600x337.gif",[1006,620,621,81],[1006,620,621,81],[1006,620,621,81],"david-hosking-people-in-prod","https://www.lallemandanimalnutrition.com/en/europe/stories/david-hosking-people-behind-the-products-interview/",{"resource_title":1016,"resource_date":1017,"resource_excerpt":1018,"resource_image":1019,"resource_url":1030,"resource_icon":77,"resource_action":675,"resource_type":602},"Sophie Lejay, R&D Project Manager, Bacteria Process Development: “There’s always something to optimize: understanding how the bacteria strains behave and how to adapt our processes to their specificities is very exciting!”","2021-07-02 02:29:47","The people behind the products: Meet Sophie Lejay, R&D Project Manager, Bacteria Process Development.",{"format":1020,"title":1029,"alt":212,"caption":212,"description":212},{"medium":1021,"large":1023,"x-small":1024,"small":1026,"x-large":1027,"orig":1028},[1022,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Sophie-Lejay-People-in-Prod-3.gif",[1022,620,621,81],[1025,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/Sophie-Lejay-People-in-Prod-3-600x337.gif",[1022,620,621,81],[1022,620,621,81],[1022,620,621,81],"Sophie-Lejay-People-in-Prod","https://www.lallemandanimalnutrition.com/en/europe/stories/sophie-lejay-the-people-behind-the-products-interview/",{"resource_title":1032,"resource_date":1033,"resource_excerpt":1034,"resource_image":1035,"resource_url":1046,"resource_icon":77,"resource_action":675,"resource_type":602},"Elsa Parmentier, R&D Project Manager: “My job is really about getting the maximum out of the yeast to find a maximum of possible animal nutrition applications”","2021-06-25 13:07:29","The people behind the products: Meet Elsa Parmentier, R&D Project Manager, Yeast Process Development.",{"format":1036,"title":1045,"alt":212,"caption":212,"description":212},{"medium":1037,"large":1039,"x-small":1040,"small":1042,"x-large":1043,"orig":1044},[1038,620,621,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/People-in-prod-elsa-parmentier-3.gif",[1038,620,621,81],[1041,625,626,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/People-in-prod-elsa-parmentier-3-600x337.gif",[1038,620,621,81],[1038,620,621,81],[1038,620,621,81],"People-in-prod-elsa-parmentier","https://www.lallemandanimalnutrition.com/en/europe/stories/elsa-parmentier-the-people-behind-the-products-interview/",{"resource_title":1048,"resource_date":1049,"resource_excerpt":1050,"resource_image":1051,"resource_url":1062,"resource_icon":77,"resource_action":675,"resource_type":602},"Benefits of the different pure yeast products","2021-04-28 13:04:56","Discover the different pure yeast products, and how to select the most appropriate ones regarding their potential roles and desired effects when added to animal feed.",{"format":1052,"title":1061,"alt":212,"caption":212,"description":212},{"medium":1053,"large":1055,"x-small":1056,"small":1058,"x-large":1059,"orig":1060},[1054,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/benefits-different-pure-yeast-products-3.png",[1054,771,772,81],[1057,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/benefits-different-pure-yeast-products-3-600x320.png",[1054,771,772,81],[1054,771,772,81],[1054,771,772,81],"benefits-different-pure-yeast-products","https://www.lallemandanimalnutrition.com/en/europe/stories/benefits-of-the-different-pure-yeast-products/",{"resource_title":1064,"resource_date":1065,"resource_excerpt":1066,"resource_image":1067,"resource_url":1078,"resource_icon":77,"resource_action":675,"resource_type":602},"\u003Cem>S. boulardii\u003C/em> is the most documented probiotic yeast in human medicine","2021-04-14 10:27:19","The benefits of the probiotic yeast Saccharomyces cerevisiae boulardii CNCM I-1079 (LEVUCELL SB) in monogastric animals are well known. Discovered 100 years ago, this unique yeast is still actively documented today as new areas of applications are still emerging.",{"format":1068,"title":1077,"alt":212,"caption":212,"description":212},{"medium":1069,"large":1071,"x-small":1072,"small":1074,"x-large":1075,"orig":1076},[1070,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/S-boulardii-most-document-probiotic-yeast-human-history-1-3.png",[1070,771,772,81],[1073,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/S-boulardii-most-document-probiotic-yeast-human-history-1-3-600x320.png",[1070,771,772,81],[1070,771,772,81],[1070,771,772,81],"S-boulardii-most-document-probiotic-yeast-human-history","https://www.lallemandanimalnutrition.com/en/europe/stories/s-boulardii-is-the-most-documented-probiotic-yeast-in-human-medicine/",{"resource_title":1080,"resource_date":1081,"resource_excerpt":1082,"resource_image":1083,"resource_url":1098,"resource_icon":77,"resource_action":675,"resource_type":1099},"Every part of yeast is the best part!","2021-03-17 21:23:00","Various types of feed ingredients containing yeasts have flooded the market. What differentiates them? What can they bring to animal nutrition and health? ​ In this 9-page white paper, you will discover the different pure yeast products, and how to select the most appropriate ones regarding their potential roles […]",{"format":1084,"title":1097,"alt":212,"caption":212,"description":212},{"medium":1085,"large":1089,"x-small":1093,"small":1094,"x-large":1095,"orig":1096},[1086,1087,1088,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/white-paper-every-part-of-yeast-300x221.png",300,221,[1090,1091,1092,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/white-paper-every-part-of-yeast.png",478,352,[1090,1091,1092,81],[1090,1091,1092,81],[1090,1091,1092,81],[1090,1091,1092,81],"white-paper-every-part-of-yeast","https://www.lallemandanimalnutrition.com/en/europe/stories/every-part-of-yeast-is-the-best-part-white-paper/","White Papers",{"resource_title":1101,"resource_date":1102,"resource_excerpt":1103,"resource_image":1104,"resource_url":1115,"resource_icon":77,"resource_action":675,"resource_type":602},"Expert’s view: Monika Leukert about selenium-enriched yeast","2020-08-04 13:46:41","Monika Leukert, Product Manager, Antioxidants & Yeast Derivatives, gives us five tips for choosing the best Se-enriched yeast.",{"format":1105,"title":1114,"alt":212,"caption":212,"description":212},{"medium":1106,"large":1108,"x-small":1109,"small":1111,"x-large":1112,"orig":1113},[1107,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/monika-leukert-selenium-enriched-yeast-3.png",[1107,771,772,81],[1110,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/monika-leukert-selenium-enriched-yeast-3-600x320.png",[1107,771,772,81],[1107,771,772,81],[1107,771,772,81],"monika-leukert-selenium-enriched-yeast","https://www.lallemandanimalnutrition.com/en/europe/stories/experts-view-monika-leukert-about-selenium-enriched-yeast/",{"resource_title":1080,"resource_date":1117,"resource_excerpt":1118,"resource_image":1119,"resource_url":1130,"resource_icon":77,"resource_action":675,"resource_type":602},"2020-05-07 08:19:50","While live yeast cells are used as probiotics, inactive dry yeast can be used for many different applications. In animal nutrition, yeast derivatives can be used either as nutritional supplements and/or for their functional role.",{"format":1120,"title":1129,"alt":212,"caption":212,"description":212},{"medium":1121,"large":1123,"x-small":1124,"small":1126,"x-large":1127,"orig":1128},[1122,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/every-part-of-yeast-is-best-part-3.png",[1122,771,772,81],[1125,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/every-part-of-yeast-is-best-part-3-600x320.png",[1122,771,772,81],[1122,771,772,81],[1122,771,772,81],"every-part-of-yeast-is-best-part","https://www.lallemandanimalnutrition.com/en/europe/stories/every-part-of-yeast-is-the-best-part/",{"resource_title":1132,"resource_date":1133,"resource_excerpt":1134,"resource_image":1135,"resource_url":1146,"resource_icon":77,"resource_action":675,"resource_type":602},"Expert’s view: Jeff Durkin about live yeast sub-models","2020-03-10 08:06:42","Jeff Durkin, Owner of Cornerstone Nutrition, in the US, tells us that \"the LEVUCELL SC sub-model confirms the production responses that nutritionists have come to know and see.\" Find out more about his experience of diet modeling in his interview.",{"format":1136,"title":1145,"alt":212,"caption":212,"description":212},{"medium":1137,"large":1139,"x-small":1140,"small":1142,"x-large":1143,"orig":1144},[1138,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/expert-view-jeff-durkin-1-3.png",[1138,771,772,81],[1141,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/expert-view-jeff-durkin-1-3-600x320.png",[1138,771,772,81],[1138,771,772,81],[1138,771,772,81],"expert-view-jeff-durkin","https://www.lallemandanimalnutrition.com/en/europe/stories/experts-view-jeff-durkin-about-live-yeast-sub-models/",{"resource_title":1148,"resource_date":1149,"resource_excerpt":1150,"resource_image":1151,"resource_url":1162,"resource_icon":77,"resource_action":675,"resource_type":602},"Selenium plays a role in bone health","2020-02-25 10:47:09","Did you know that bones represent the second biggest reservoir of selenium in the body? Recent research conducted by Lallemand indicates that Se yeast supplementation could benefit both the bone mineralization process in growing animals and bone quality in adult productive animals.",{"format":1152,"title":1161,"alt":212,"caption":212,"description":212},{"medium":1153,"large":1155,"x-small":1156,"small":1158,"x-large":1159,"orig":1160},[1154,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/selenium-plays-role-bone-health-3.png",[1154,771,772,81],[1157,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/selenium-plays-role-bone-health-3-600x320.png",[1154,771,772,81],[1154,771,772,81],[1154,771,772,81],"selenium-plays-role-bone-health","https://www.lallemandanimalnutrition.com/en/europe/stories/selenium-plays-a-role-in-bone-health/",{"resource_title":1164,"resource_date":1165,"resource_excerpt":1166,"resource_image":1167,"resource_url":1178,"resource_icon":77,"resource_action":675,"resource_type":602},"What makes YANG a unique yeast product for animal nutrition?","2020-01-30 16:05:17","The power of yeast cell wall Do you know that there are about 500 different species of yeasts? Saccharomyces cerevisiae is only one of them but by far the most used in food and feed. One of the remarkable elements […]",{"format":1168,"title":1177,"alt":212,"caption":212,"description":212},{"medium":1169,"large":1171,"x-small":1172,"small":1174,"x-large":1175,"orig":1176},[1170,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/what-makes-yang-unique-3.png",[1170,771,772,81],[1173,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/what-makes-yang-unique-3-600x320.png",[1170,771,772,81],[1170,771,772,81],[1170,771,772,81],"what-makes-yang-unique","https://www.lallemandanimalnutrition.com/en/europe/stories/what-makes-yang-a-unique-yeast-product-for-animal-nutrition/",{"resource_title":1180,"resource_date":1181,"resource_excerpt":1182,"resource_image":1183,"resource_url":1194,"resource_icon":77,"resource_action":675,"resource_type":602},"Precision feeding: the yeast factor","2019-11-14 09:31:07","Thanks to the mode of action of the live yeast Saccharomyces cerevisiae CNCM I-1077, an algorithm could be developed to predict the effect of the supplement on feed digestibility when formulating for ruminants.",{"format":1184,"title":1193,"alt":212,"caption":212,"description":212},{"medium":1185,"large":1187,"x-small":1188,"small":1190,"x-large":1191,"orig":1192},[1186,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/precision-feeding-yeast-factor-3.png",[1186,771,772,81],[1189,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/precision-feeding-yeast-factor-3-600x320.png",[1186,771,772,81],[1186,771,772,81],[1186,771,772,81],"precision-feeding-yeast-factor","https://www.lallemandanimalnutrition.com/en/europe/stories/precision-feeding-the-yeast-factor/",{"resource_title":1196,"resource_date":1197,"resource_excerpt":1198,"resource_image":1199,"resource_url":1210,"resource_icon":77,"resource_action":675,"resource_type":602},"Welcome to the organic selenium jungle!","2019-06-21 13:22:01","Do you know how to identify the right organic selenium solution? Find out the answer by downloading our special article!",{"format":1200,"title":1209,"alt":212,"caption":212,"description":212},{"medium":1201,"large":1203,"x-small":1204,"small":1206,"x-large":1207,"orig":1208},[1202,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/welcome-to-the-selenium-jungle-3.png",[1202,771,772,81],[1205,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/welcome-to-the-selenium-jungle-3-600x320.png",[1202,771,772,81],[1202,771,772,81],[1202,771,772,81],"welcome-to-the-selenium-jungle","https://www.lallemandanimalnutrition.com/en/europe/stories/welcome-to-the-organic-selenium-jungle/",{"resource_title":1212,"resource_date":1213,"resource_excerpt":1214,"resource_image":1215,"resource_url":1226,"resource_icon":77,"resource_action":675,"resource_type":602},"Our yeast derivatives offer new potential for shrimp farming","2019-06-21 13:18:58","Eric Leclercq, PhD, Aquaculture Technical Support and RnD Manager for Lallemand Animal Nutrition shared innovative metagenomics and performance results on the impact of the shrimp gut microbiota during white feces syndrome (WFS) challenges at the Asian-Pacific Aquaculture 2019 Conference in Chennai, India.",{"format":1216,"title":1225,"alt":212,"caption":212,"description":212},{"medium":1217,"large":1219,"x-small":1220,"small":1222,"x-large":1223,"orig":1224},[1218,771,772,81],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/apa-chennai-2019-3.png",[1218,771,772,81],[1221,625,776,270],"https://admin-staging.lallemandanimalnutrition.com/wp-content/uploads/2023/05/apa-chennai-2019-3-600x320.png",[1218,771,772,81],[1218,771,772,81],[1218,771,772,81],"apa-chennai-2019","https://www.lallemandanimalnutrition.com/en/europe/stories/our-yeast-derivatives-offer-new-potential-for-shrimp-farming/",{"resource_title":1228,"resource_date":1229,"resource_excerpt":1230,"resource_image":1231,"resource_url":1245,"resource_icon":77,"resource_action":675,"resource_type":602},"Expert’s view – Yannig Le Treut: Effect of live yeast on fiber digestion: from a gut’s feeling to solid science","2019-04-02 13:52:43","Before becoming Lallemand Animal Nutrition General Manager in 2012, Dr Yannig Le Treut has been a swine vet and and a convinced user of live yeast Saccharomyces cerevisiae boulardii CNCM I-1079. 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Yeasts, molds and mycotoxins risks In drought conditions there is a significantly higher risk of yeast contamination . In a US trial 28% of 183 drought affected maize samples had yeast counts above 10,000,000 CFU/g. 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Giannenas from Aristotle University of Thessaloniki and V. Demey, Lallemand Animal Nutrition   Lallemand Animal Nutrition confirms its commitment to poultry nutrition research at the XVth European Poultry Conference in Dubrovnik, Croatia. 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