Effect of whey fermented by Enterococcus faeciumin consortium with Veilonella parvulaon ruminal bacteria in vitro

Higor Fábio Carvalho Bezerra,Elizabete Cristina Batista Da Costa,Ricardo Martins Araujo Pinho,Edson Mauro Santos,Augusto César De Queiroz,Jurandir Queiroz De Oliveira Junior,Juliana Silva De Oliveira,Hilário Cuquetto Mantovani

doi:10.1590/s1516-35982014000500006

Higor Fábio Carvalho Bezerra, Elizabete Cristina Batista Da Costa + Show 6 more

Open Access

https://doi.org/10.1590/s1516-35982014000500006

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Abstract

The objective of this research was to evaluate the effect of whey fermented by Enterococus faecium in consortium with Veilonella parvula in vitro on ruminal microorganisms in different substrates, with or without monensin. The first experiment was carried out in a completely randomized design, in a 6 × 3 factorial arrangement (six substrates × three whey levels) with two replicates. In experiment two, a 2 × 3 × 4 factorial arrangement (with and without monensin, three foods and four levels of fermented whey) was used, in a randomized design with four replicates, totaling 24 treatments. There was no interaction among the wheys and the substrates in the variable for pectin, starch, and carboxymethyl cellulose. There was a greater growth of amylolytic and pectinolytic microorganisms and a lower growth of proteolytic and cellulolytic microorganisms. A significant effect of optical density was found in the media without substrate and that containing trypticase and glucose due to the addition of fermented whey. There was interaction for the pH at 24 hours among whey, food and monensin. For ammonia at 24 hours there was effect for food, whey and monensin, and interaction among factors. For microbial protein at 24 hours, there was effect for food, whey, monensin and no interaction among sources of variation. The use of whey fermented by bacteria Enterococcus faecium and Veilonella parvula improves microbial protein synthesis by ruminal bacteria in media containing different energy sources. The combination of fermented whey and monensin shows variable results in relation to microbial growth.

Highlights

Ruminants have the ability to use a large variety of foods as nutrient source due to the mutualistic relationship between the host and rumen microorganisms, which enables the use of complex compounds unusable for most other animals
The use of whey fermented by bacteria Enterococcus faecium and Veilonella parvula improves microbial protein synthesis by ruminal bacteria in media containing different energy sources
The concentrations of ruminal microorganisms increased in the medium as fermented whey was added, which can be explained by the presence of organic acids in the whey that provided conditions for a more appropriate fermentation to proteolytic microorganisms and fermenters of nonstructural carbohydrates (Table 1)

Summary

Introduction

Ruminants have the ability to use a large variety of foods as nutrient source due to the mutualistic relationship between the host (animal) and rumen microorganisms, which enables the use of complex compounds unusable for most other animals. Modifications in the rumen microbial ecosystem provide changes in nutrient availability for the ruminant. There is much interest in alternatives to manipulate the ruminal microbiota. The rumen can be manipulated to improve the use of substrate and the efficiency of fermentation and use of food nutrients. Among the studied ruminal additives for ruminants, the organic acids and direct-fed microbials have stood out. These food additives act in different ways on ruminal fermentation, improving animal performance, without leaving residues in products of animal origin

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