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Effect of Lactobacillus mucosae on In vitro Rumen Fermentation Characteristics of Dried Brewers Grain, Methane Production and Bacterial Diversity

  • Soriano, Alvin P. (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University) ;
  • Mamuad, Lovelia L. (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University) ;
  • Kim, Seon-Ho (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University) ;
  • Choi, Yeon Jae (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University) ;
  • Jeong, Chang Dae (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University) ;
  • Bae, Gui Seck (Department of Animal Science and Technology, Chung-Ang University) ;
  • Chang, Moon Baek (Department of Animal Science and Technology, Chung-Ang University) ;
  • Lee, Sang Suk (Ruminant Nutrition and Anaerobe Laboratory, Department of Animal Science and Technology, College of Bio-industry Science, Sunchon National University)
  • Received : 2014.07.11
  • Accepted : 2014.09.14
  • Published : 2014.11.01

Abstract

The effects of Lactobacillus mucosae (L. mucosae), a potential direct fed microbial previously isolated from the rumen of Korean native goat, on the rumen fermentation profile of brewers grain were evaluated. Fermentation was conducted in serum bottles each containing 1% dry matter (DM) of the test substrate and either no L. mucosae (control), 1% 24 h broth culture of L. mucosae (T1), or 1% inoculation with the cell-free culture supernatant (T2). Each serum bottle was filled anaerobically with 100 mL of buffered rumen fluid and sealed prior to incubation for 0, 6, 12, 24, and 48 h from which fermentation parameters were monitored and the microbial diversity was evaluated. The results revealed that T1 had higher total gas production (65.00 mL) than the control (61.33 mL) and T2 (62.00 mL) (p<0.05) at 48 h. Consequently, T1 had significantly lower pH values (p<0.05) than the other groups at 48 h. Ammonia nitrogen ($NH_3$-N), individual and total volatile fatty acids (VFA) concentration and acetate:propionate ratio were higher in T1 and T2 than the control, but T1 and T2 were comparable for these parameters. Total methane ($CH_4$) production and carbon dioxide ($CO_2$) were highest in T1. The percent DM and organic matter digestibilities were comparable between all groups at all times of incubation. The total bacterial population was significantly higher in T1 (p<0.05) at 24 h, but then decreased to levels comparable to the control and T2 at 48 h. The denaturing gradient gel electrophoresis profile of the total bacterial 16s rRNA showed higher similarity between T1 and T2 at 24 h and between the control and T1 at 48 h. Overall, these results suggest that addition of L. mucosae and cell-free supernatant during the in vitro fermentation of dried brewers grain increases the VFA production, but has no effect on digestibility. The addition of L. mucosae can also increase the total bacterial population, but has no significant effect on the total microbial diversity. However, inoculation of the bacterium may increase $CH_4$ and $CO_2$ in vitro.

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