Agriculture Business Week

A whole day seminar on mushroom production is scheduled this Saturday, October 3, at the AANI Urban Farm at Kingsville Court, Antipolo City. The place is near Sumulong Highway.

Teddy Laurie who is an expert in producing spawns as well as growing the crop will conduct the seminar right at the AANI Urban Farm where he has put up a facility to produce planting materials, particularly fruiting bags of oyster mushroom.

Fruiting bags produced by Laurie are of such quality that they can remain productive for as long as eight months, according to him. Some fruiting bags from other sources usually remain productive for only a few weeks or months.

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The ancient civilizations of Egypt, Rome, and China knew of the importance of edible mushrooms as food. Egyptian pharaohs zealously kept the mushrooms for their own use, decreeing it was too delicate a morsel for commoners who could eat garlic!

The Romans restricted mushroom consumption to the nobility. Later, convinced that mushrooms gave their soldiers strength, the Romans permitted them to eat the fungus. The ancient Chinese called mushrooms the “divine fruit of immortality,” and Buddha is believed to have eaten them before being transported to nirvana.

Nutritionally speaking, mushrooms contain higher quality proteins than green plants, important minerals such as iron, phosphorus, potassium and calcium and nearly all vitamins, including vitamin D. Edible mushrooms are rich in vitamins B1 and B2. They also contain fibers, which stimulate digestion in humans, as well as other elements favorable for health. Another advantage is that they can be grown at home without any great effort.

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DIAMOND V XP CULTURE IS DIFFERENT
Diamond V XP Yeast Culture is different from other yeast products in the feed market. It is a fermented product and not just yeast cells or yeast biomass. Manufactured by Diamond V Mills, Inc., this unique yeast culture product is more like a fermented beer, wine or bread than like baker’s yeast or an active dry yeast blend. Its vital components include yeast cell walls (beta-glucans and mannan-oligosaccharides or MOS ). yeast cell solubles and metabolites (organic acids, peptides, vitamins, lipids, oligosaccharides, nucleotides, amino acids, esters, and alcohols).

The guaranteed analysis of Diamond V XP Yeast Culture is as follows: not less than 12 percent crude protein; not less than 3 percent crude fat; not more than 6.5 percent crude fiber.

PRODUCTION OF FERMENTATION METABOLITES
Production of nutrilites or fermentative metabolites by the yeast cells is the principle behind the yeast culture fermentation. A specific culture media is inoculated with live yeast cells, allowed to ferment under a specific set of conditions, and then the entire fermented media is dried. It contains both the residual live yeast cells used in the fermentation as well as metabolites or metabolic byproducts which the yeast produced.

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For more than 100 years have been fed to animals either as yeast, fermented mash produced on the farm, byproduct from breweries or distilleries or commercial yeast products specifically produced for animal, feeding. A veritable contusion exists throughout the feed industry, though, concerning what the various yeast products really are.

WHAT YEASTS ARE
Yeasts are single-celled microscopic fungi which are generally about 5-10 microns in size. The Latin names represent the genus and species (e.g. Saccharomyces cerevisiae or Candida utilis). The species differ from each other on the bases of where they are found, their cellular morphology or shape, how they metabolize different substrates, and how they reproduce. Nearly 50,000 species of fungi exist, yet only 60 different genera of yeast represent about 500 different species.

UBIQUITOUS SPECIES
Yeasts are abundant. They can be abundant on cereal grains, grains byproducts, silages, hays, and are even present in the soil and water. The Diamond V Mills Laboratory in Cedar Rapids, Iowa, USA, has found that various feed ingredients contain a few thousand (103) live yeast cells per gram to over a million (106) per gram.

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For thousands of years, the Ifugaos have been making the mouth-watering rice wine, or baya, which comes in different colors and tastes. Such variation, according to a research project titled Technology Development for a Sustainable Rice Wine Industry in Ifugao by Jamaica Bumindang and this writer; resulted from the application of an indigenous rice fermenting yeast called binokbok. How come?

It’s because aside from ground rice-it could be glutinous or non-glutinous  and refined dried roots of onwad plant (Bidens Pilosa), binokbok is also made of sugarcane juice, ginger juice and hot pepper. Application of these ingredients in different proportions is optional, and affects the taste and color of rice wine.

Thus, the procedure to make rice wine could not be standardized unless we develop a stabilized procedure in making binokbok or fermenting yeast cake. This writer made it possible by focusing the first of the series of studies for the research project on “The Fermenting Yeast Cake Formulations and Their Effects on the Characteristics and Quality of Rice Wine.”

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