| Summary: | Yeast culture (YC) is a microbial product prepared by activating yeast strains, inoculating them into substrates via liquid fermentation, and processing through high-density solid-state fermentation. YC primarily consists of yeast cells, yeast cell walls, intracellular components, fermented metabolites, and modified culture medium. It is rich in oligosaccharides, small peptides, amino acids, enzymes, vitamins, nucleic acids, and other bioactive compounds. YC has the functions of improving palatability, enhancing immune function, adsorbing pathogenic bacteria and toxins, maintaining intestinal microbiota balance, and promoting growth, making it a high-quality functional feed ingredient. However, due to variations in microbial strains, substrates, and processing techniques, the nutritional efficacy and application outcomes of YC from different sources can vary significantly. This article reviews the nutritional properties, functional mechanisms, and recent advances in the application of YC in animal production systems, aiming to provide references for optimizing YC product development and its practical utilization in animal production.
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