Shifts in microbial populations developed in Rusitec fermenters over the inclubation period differ between solid and liquid digesta phases and are influenced by diet

Mateos, I.; Ranilla, M. J.; Saro, C. y Carro Travieso, Maria Dolores (2017). Shifts in microbial populations developed in Rusitec fermenters over the inclubation period differ between solid and liquid digesta phases and are influenced by diet. "Animal", v. 11 (n. 11); pp. 1939-1948. ISSN 1751-7311. https://doi.org/10.1017/S1751731117000878.

Descripción

Título: Shifts in microbial populations developed in Rusitec fermenters over the inclubation period differ between solid and liquid digesta phases and are influenced by diet
Autor/es:
  • Mateos, I.
  • Ranilla, M. J.
  • Saro, C.
  • Carro Travieso, Maria Dolores
Tipo de Documento: Artículo
Título de Revista/Publicación: Animal
Fecha: Noviembre 2017
Volumen: 11
Materias:
Palabras Clave Informales: Rusitec fermenters; microbial populations; bacterial diversity; qPCR; sheep
Escuela: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
Departamento: Producción Agraria
Licencias Creative Commons: Reconocimiento - Sin obra derivada - No comercial

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Resumen

Rusitec fermenters are in vitro systems widely used to study ruminal fermentation, but little is known about the microbial populations establishing in them. This study was designed to assess the time evolution of microbial populations in fermenters fed medium- (MC; 50% alfalfa hay : concentrate) and high-concentrate diets (HC; 15 : 85 barley straw : concentrate). Samples from solid (SOL) and liquid (LIQ) content of fermenters were taken immediately before feeding on days 3, 8 and 14 of incubation for quantitative polymerase chain reaction and automated ribosomal intergenic spacer analysis analyses. In SOL, total bacterial DNA concentration and relative abundance of Ruminococcus flavefaciens remained unchanged over the incubation period, but protozoal DNA concentration and abundance of Fibrobacter succinogenes, Ruminococcus albus and fungi decreased and abundance of methanogenic archaea increased. In LIQ, total bacterial DNA concentration increased with time, whereas concentration of protozoal DNA and abundance of methanogens and fungi decreased. Diet × time interactions were observed for bacterial and protozoal DNA and relative abundance of F. succinogenes and R. albus in SOL, as well as for protozoal DNA in LIQ. Bacterial diversity in SOL increased with time, but no changes were observed in LIQ. The incubated diet influenced all microbial populations, with the exception of total bacteria and fungi abundance in LIQ. Bacterial diversity was higher in MC-fed than in HC-fed fermenters in SOL, but no differences were detected in LIQ. Values of pH, daily production of volatile fatty acids and CH4 and isobutyrate proportions remained stable over the incubation period, but other fermentation parameters varied with time. The relationships among microbial populations and fermentation parameters were in well agreement with those previously reported in in vivo studies. Using 15N as a microbial marker or quantifying total microbial DNA for estimating microbial protein synthesis offered similar results for diets comparison, but both methods presented contrasting results for microbial growth in SOL and LIQ phases. The study showed that fermentation parameters remained fairly stable over the commonly used sampling period (days 8 to 14), but shifts in microbial populations were detected. Moreover, microbial populations differed markedly from those in the inocula, which indicates the difficulty of directly transposing results on microbial populations developed in Rusitec fermenters to in vivo conditions.

Más información

ID de Registro: 50312
Identificador DC: http://oa.upm.es/50312/
Identificador OAI: oai:oa.upm.es:50312
Identificador DOI: 10.1017/S1751731117000878
Depositado por: Memoria Investigacion
Depositado el: 22 May 2018 08:39
Ultima Modificación: 01 Jul 2018 22:30
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