Effect of mixed live yeast and lactic acid bacteria on in vitro fermentation with varying media pH using a high-grain or high-forage diet

Abstract

Two experiments were conducted to assess the effects of media pH and mixtures (SCEF) of live yeast [Saccharomyces cerevisiae (SC)] and lactic acid bacteria [Enterococcus faecium (EF)] on gas production (GP), dry matter disappearance (DMD), and volatile fatty acid (VFA) concentrations in batch culture using either high-forage (HF) or high-grain (HG) diets. Diets were evaluated in separate experiments, each as a complete randomized design with 2 (media pH 5.8 and 6.5) × 5 (control, three SCEF, monensin) factorial arrangement of treatments. The SCEF had varying ratios of SC:EF: 0:0 (control), 1.18:1 (SCEF1), 1.25:1 (SCEF2), and 1.32:1 (SCEF3), added on a log10 basis. For the HF diet, supplementation of SCEF had greater GP (P = 0.03) at pH 6.5 and greater DMD (P = 0.03) and VFA concentration (P < 0.01) at pH 5.8 and 6.5 than control. For the HG diet, acetate:propionate (A:P) ratio at pH 6.5 was greater (P = 0.05) for SCEF than control. Increasing ratio of SC to EF in SCEF linearly (P < 0.01) decreased GP and DMD and linearly increased acetate percentage at pH 6.5. These results suggest that optimizing the SC:EF ratio in a mixture of SCEF can help improve rumen fermentation.