June 28, 2024 - As part of the annual industry guest speaker series, Dr Holger Kühlwein gave a guest lecture to MSc Sustainable Aquaculture and Fisheries students at the University of Plymouth, focusing on the importance of brewers' yeast in supporting aquatic animal health and nutrition.
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| Dr Holger Kühlwein gives his annual lecture on the importance of brewers’ yeast in aquafeeds |
The guest lecture is part of a wider collaboration between the University of Plymouth and Leiber GmbH extending back for over a decade. Over this period Leiber GmbH has been a key industry partner for the MSc Sustainable Aquaculture and Fisheries programme through the provision of Scholarships, student prizes, guest lectures and dissertation projects.
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"We work with a number of leading biotechnology and aquafeed companies, including Leiber GmbH, who have been incredibly generous to our students over the years. Engagement with industry is at the core of our Masters programme, providing practical and industrial perspectives on the latest issues affecting the industry" said the Programme Lead, Dr Daniel Merrifield.
This was the inaugural year of the Leiber Sustainable Aquaculture and Fisheries award, with a prize of €1500 which is awarded to the student with the highest grade on the Sustainable Fisheries module. The Award was won by Joana Yi Hui de Sousa Pinto Liew, who said "I am honoured to receive the Leiber award, this prize underscores the importance of collaborative efforts to bridge the gap between academia and industry in advancing sustainability and fostering innovation in the Blue Revolution".
Leiber funded research programmes at the University of Plymouth were first established in 2014, when Dr Kühlwein, a University of Plymouth alumnus joined Leiber as the Key Account Manager for Aqua. Since then, brewers' yeast products including a whole yeast, autolysed yeast, MOS and β-glucans have been tested and validated at the University of Plymouth in rainbow trout, Atlantic salmon, carp and tilapia. Dr Kühlwein stated "Dr Merrifield's group is at the forefront of research on fish nutrition and mucosal health and has been performing excellent, innovative R&D work with industrial relevance. This long-term collaboration proves very valuable for our engagement with the industry's stakeholders."
These research programmes have demonstrated that the supplementation of brewers' yeast products can improve gut health of various species when supplemented to high quality commercially relevant diets. More recently, the research has focussed on using brewer's yeast products to improve resistance to dietary induced dysbiosis and inflammation caused by lower quality diets, through a jointly funded PhD studentship. Promising results have been presented by the PhD candidate, Taofik Momoh, at various international conferences with peer reviewed publications in the pipeline. One of the most interesting finings is data demonstrating that selected yeast products can ameliorate soybean meal induced inflammatory responses in the intestine of Atlantic salmon.
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The Aquaculturists
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