Resumen
- New functional additives to the diets of ruminant are necessary in order to sustain the milk productivity in tropical countries as Colombia where climate change has become a drawback. In CORPOICA, a native Colombian yeast Meyerozyma guilliermondii strain Lv196 had been identi ed as a promising microorganism with a high probiotic potential on in vitro assays when it is mixed with oregano essential oil (OEO)[1]. Due to the anti-microbial property of OEO, a di erent alternative of prototypes has to be proposed in order to prevent loss of yeast cell viability during shelf time [2, 3]. Therefore, the objective of this study was to evaluate the stability of di erent prototypes composed by biomass of yeast Lv196 and OEO in order to select the one that guarantees the viability of yeast cells.