Effects of Aspergillus oryzae fermentation extract on fermentation of amino acids, bermudagrass and starch by mixed ruminal microorganisms in vitro.

Abstract

The objective of this study was to examine the effects of Aspergillus oryzae fermentation extract (Amaferm) on the in vitro ruminal fermentation of coastal bermudagrass, soluble starch and amino acids. Mixed ruminal microorganisms were incubated in anaerobic media for either 24 h (Amaferm alone, soluble starch, amino acids) or 48 h (bermudagrass). Amaferm was added to the incubation bottles (n = 4) at concentrations of 0, .4 or 1.0 g/liter. When mixed ruminal microorganisms were incubated with only Amaferm, the 1.0 g/liter concentration increased the production of hydrogen (H2; P less than .001), methane (CH4; P less than .01), acetate (P less than .05), butyrate (P less than .01), total VFA (P less than .05) and NH3 (P less than .05). Addition of both levels of Amaferm to soluble-starch fermentations tended to enhance the production of H2 (P less than .11), CH4 (P less than .15), acetate (P less than .29) and total VFA (P less than .19); propionate production was increased (P less than .10) by 1.0 g/liter Amaferm, resulting in a decrease (P less than .05) in the acetate:propionate ratio. Fermentation of amino acids plus 1.0 g/liter Amaferm enhanced the production of acetate (P less than .05), propionate (P less than .05), valerate (P less than .01) and total VFA (P less than .10) and decreased the acetate:propionate ratio (P less than .05). In addition, NH3 production tended (P less than .19) to increase with both levels of Amaferm. When bermudagrass was the substrate, few changes in fermentation products were observed with Amaferm treatment.(ABSTRACT TRUNCATED AT 250 WORDS)