Effect of propionic and lactic acids on in vitro ruminal bacteria growth

Juliana Silva De Oliveira,Edenio Detmann,Hilário Cuquetto Mantovani,Edson Mauro Santos,Marcelo Rodrigues De Melo,Augusto César De Queiroz,Geraldo Fábio Viana Bayão

doi:10.1590/s1516-35982011000500025

Juliana Silva De Oliveira, Edenio Detmann + Show 5 more

Open Access

https://doi.org/10.1590/s1516-35982011000500025

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Abstract

The objective of this work was to evaluate the effect of the levels of lactic and propionic acids on in vitro fermentation of ruminal microorganisms. In experiment 1, the levels, in a total of 12 were the following: addition of 0 (control 1), 50, 100, 150, 200 and 250 mM of lactic acid and 0 (control 2), 50, 100, 150, 200 and 250 mM of propionic acid, respectively, in incubation flasks, which contained ruminal inoculum, glucose and synthetic culture medium, with two repetitions for each combination. In experiment 2, the combinations, in a total of 4, were the following: presence of 12 and 24 mM of propionic acid and 0 mg of glucose, respectively; presence of 12 and 24 mM of propionic acid and 40 mg of glucose, respectively, to the incubation flasks which contained ruminal inoculum, with or without glucose and in synthetic culture medium with two repetitions each. There was no effect on the specific growth velocity of ruminal microorganisms in the presence of lactic acid or propionic acid. However, when there were greater concentrations of these acids in the media, there was a longer lag phase in the microorganism phase. Acid propionic at the concentration of 24 mM inhibited the production of acid acetic and butyric acid in a media with glucose. Despite of not being used as a source of energy by the ruminal microorganisms, propionic acid affects their metabolism. Lactic and propionic acids inhibit growth of some ruminal microorganisms at elevated concentrations.

Highlights

The rumen is considered an open and continuous environment, which provides an ideal environment for maintenance of stable microbial communities coming from the evolution of millions of years of selection
There was no effect on the specific growth velocity of ruminal microorganisms in the presence of lactic acid or propionic acid
It was not observed any effect of lactic acid or propionic acid on specific velocity of microorganism growth (Table 1)

Summary

Introduction

The rumen is considered an open and continuous environment, which provides an ideal environment for maintenance of stable microbial communities coming from the evolution of millions of years of selection. This ecosystem can be manipulated to improve the use of. Organic acids are carboxylic acids which are commonly found in biological tissues. Those acids are in the list of food additives authorized by the European legislation in use for all ruminant species, because they do not leave residuals in animal origin products (Castillo et al, 2004). In the rumen, those acids can stimulate ruminal growth of prominent bacteria and change favorably ruminal fermentation, improving ruminant performance (Martin, 1998)

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