Evaluation of native potential probiotic bacteria using an in vitro ruminal fermentation system

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• 作者：Martín Fraga (1)
  Karen Perelmuter (1)
  Maria José Valencia (1)
  Marcela Martínez (2)
  Andrés Abin-Carriquiry (2)
  Cecilia Cajarville (3)
  Pablo Zunino (1)
  
• 关键词：Rumen ; Probiotics ; Volatile fatty acids ; In vitro gas production ; Pseudobutyrivibrio ruminis ; Lachnospiraceae
• 刊名：Annals of Microbiology
• 出版年：2014
• 出版时间：September 2014
• 年：2014
• 卷：64
• 期：3
• 页码：1149-1156
• 全文大小：275 KB
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• 作者单位：Martín Fraga (1)
  Karen Perelmuter (1)
  Maria José Valencia (1)
  Marcela Martínez (2)
  Andrés Abin-Carriquiry (2)
  Cecilia Cajarville (3)
  Pablo Zunino (1)
  
  1. Departamento de Microbiología, Instituto de Investigaciones Biológicas Clemente Estable, Av. Italia 3318, 11600, Montevideo, Uruguay
  2. Plataforma de Servicios Analíticos, Instituto de Investigaciones Biológicas Clemente Estable, Montevideo, Uruguay
  3. Departamento de Nutrición, Facultad de Veterinaria, Alberto Lasplaces 1550, 11600, Montevideo, Uruguay
  
• ISSN：1869-2044

文摘

Rumen microbiota provides an important source of protein to grazing animals and produces volatile fatty acids (VFA), the main energy source for ruminants generated by fibre fermentation. Probiotics can be used to modulate rumen fermentation, and native microbiota is a source of potentially useful microorganisms. In this work, ruminal bacterial strains were isolated and subsequently identified, and their potential to modify fermentation patterns with wheat straw, microcrystalline cellulose and oat xylan as substrates was assessed by in vitro gas production and VFA fermentation patterns. Four of the isolates were identified as Pseudobutyrivibrio ruminis and two corresponded to new members of the Lachnospiraceae family. The addition of one P. ruminis (strain 50C) and one Lachnospiraceae (strain 21C) to the fermentation system which used wheat straw as the substrate significantly increased total VFA concentration without altering the total gas produced in one case and showed a decrease in total gas production in the other. All bacterial strains induced higher butyric acid concentrations with the three substrates (up to 31?mM in the case of Lachnospiraceae 21C incubated with oat xylan and 25?mM in microcrystalline cellulose fermenters to which P. ruminis 50C had been added) compared to the control, which had concentrations of