Evaluation of native potential probiotic bacteria using an in vitro ruminal fermentation system

Abstract

Rumen microbiota provides an important source of protein to grazing animals and produces volatile fatty acids (VFA), the main energy source for ruminants generated by fibre fermentation. Probiotics can be used to modulate rumen fermentation, and native microbiota is a source of potentially useful microorganisms. In this work, ruminal bacterial strains were isolated and subsequently identified, and their potential to modify fermentation patterns with wheat straw, microcrystalline cellulose and oat xylan as substrates was assessed by in vitro gas production and VFA fermentation patterns. Four of the isolates were identified as Pseudobutyrivibrio ruminis and two corresponded to new members of the Lachnospiraceae family. The addition of one P. ruminis (strain 50C) and one Lachnospiraceae (strain 21C) to the fermentation system which used wheat straw as the substrate significantly increased total VFA concentration without altering the total gas produced in one case and showed a decrease in total gas production in the other. All bacterial strains induced higher butyric acid concentrations with the three substrates (up to 31 mM in the case of Lachnospiraceae 21C incubated with oat xylan and 25 mM in microcrystalline cellulose fermenters to which P. ruminis 50C had been added) compared to the control, which had concentrations of <1 mM. Analysis of the fermentation products suggested that the addition of probiotics to the fermentation system had the potential to induce metabolic shifts that would result in better energy yields. These results show that native bacteria have promising features as fermentation modulators, thereby justifying further research to assess their use as probiotics for ruminants.