Lactic Acid Bacteria and Mitigation of GHG Emission from Ruminant Livestock

Takahashi, J.

doi:10.5772/50358

Cited by 8 publications

(9 citation statements)

References 46 publications

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“…In addition, Lactobacillus plantarum strain (Astuti et al ) has been shown to reduce the negative environmental impact such as methane emission (Adjei‐Fremah et al ). This is because acetic acid, formic acid, hydrogen peroxide and β‐hydroxy‐propionaldehyde (reuterin) produced alongside lactic acid by Lactobacillus act as antibacterial agent (Takahashi ). Hence, the direct involvement of low‐molecular hydrogen peroxide may be the mechanism for its rumen methane inhibition.…”

Section: Introductionmentioning

confidence: 99%

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

et al. 2019

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Aims The influence of Lactobacillus farciminis on ruminal fermentation characteristics was elucidated in this study. Methods and Results Ruminal fermentation was conducted using maize silage ration (R) and concentrate (C) as 75R:25C, 50R:50C and 25R:75C, supplemented with lactic acid bacteria (LB) at 0, 20 and 30 mg g−1 dry matter substrate and their interaction (1st experiment). The same LB product was used at 0, 20, 40 and 60 mg g−1 dry matter of the mixture (1 : 1) of oat straw and concentrate for 48 h of incubation (2nd experiment). At 24 and 48 h of incubation, LB0 produced the highest biogas and LB20 produced the lowest, whereas at 48 h of incubation LB40 produced the lowest. In ration x LB, LB40 resulted in the highest biogas production, while LB0 had the lowest (P < 0·001) at 8, 10 and 12 h of incubation. Inclusions of LB0, 20, 40 and 60 mg g−1 dry matter resulted in a linear increase (P < 0·003) in the asymptotic biogas production and fermentation parameters in a dose‐dependent manner, except in pH which decreased (P = 0·029). Conclusions The use of L. farciminis in diet with high level of concentrate without any adverse effect on the pH of rumen fluid to the point of acidosis. Furthermore, in high forage diet, the use of L. farciminis would help to improve the ruminal fermentation digestibility and mitigate ruminal biogas production. Significance and Impact of the Study Using Lactobacillus as a feed additive can improve ruminal fermentation activities by maintaining the stability of pH in the rumen and improving the feed utilization through manipulation of the microbial ecosystem.

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Section: Introductionmentioning

confidence: 99%

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

et al. 2019

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“… Nollet et al (1998) reported that the addition of cell-free supernatant of L. plantarum to ruminal samples during short-term batch experiments led to significant increases in volatile fatty acid (VFA) production and significant decreases in methane (CH 4 ) production, which were accompanied by H 2 accumulation. Some strains of Lactobacillus are also known producers of bacteriocin and protease resistant antimicrobial substance that have inhibitory effects on methanogenesis ( Takahashi, 2013 ). These findings suggest that selected species of Lactobacillus have the ability to manipulate rumen fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effect of <i>Lactobacillus mucosae</i> on <i>In vitro</i> Rumen Fermentation Characteristics of Dried Brewers Grain, Methane Production and Bacterial Diversity

Soriano

Mamuad

Kim

et al. 2014

Asian Australas. J. Anim. Sci

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The effects of Lactobacillus mucosae (L. mucosae), a potential direct fed microbial previously isolated from the rumen of Korean native goat, on the rumen fermentation profile of brewers grain were evaluated. Fermentation was conducted in serum bottles each containing 1% dry matter (DM) of the test substrate and either no L. mucosae (control), 1% 24 h broth culture of L. mucosae (T1), or 1% inoculation with the cell-free culture supernatant (T2). Each serum bottle was filled anaerobically with 100 mL of buffered rumen fluid and sealed prior to incubation for 0, 6, 12, 24, and 48 h from which fermentation parameters were monitored and the microbial diversity was evaluated. The results revealed that T1 had higher total gas production (65.00 mL) than the control (61.33 mL) and T2 (62.00 mL) (p<0.05) at 48 h. Consequently, T1 had significantly lower pH values (p<0.05) than the other groups at 48 h. Ammonia nitrogen (NH3-N), individual and total volatile fatty acids (VFA) concentration and acetate:propionate ratio were higher in T1 and T2 than the control, but T1 and T2 were comparable for these parameters. Total methane (CH4) production and carbon dioxide (CO2) were highest in T1. The percent DM and organic matter digestibilities were comparable between all groups at all times of incubation. The total bacterial population was significantly higher in T1 (p<0.05) at 24 h, but then decreased to levels comparable to the control and T2 at 48 h. The denaturing gradient gel electrophoresis profile of the total bacterial 16s rRNA showed higher similarity between T1 and T2 at 24 h and between the control and T1 at 48 h. Overall, these results suggest that addition of L. mucosae and cell-free supernatant during the in vitro fermentation of dried brewers grain increases the VFA production, but has no effect on digestibility. The addition of L. mucosae can also increase the total bacterial population, but has no significant effect on the total microbial diversity. However, inoculation of the bacterium may increase CH4 and CO2 in vitro.

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“…Consequently, the addition of the cell-free supernatant of Lactobacillus plantarum 80 significantly decreased the CH 4 production by 5-15% (Nollet et al 1998). Takahashi (2013) explained that the possible control on rumen methanogenesis can be done through indirect action of LAB as probiotics and direct action of LAB as prebiotics producer. In the indirect action of LAB, the LAB production of bacteriocin is important.…”

Section: Rumen Fermentation In Vitro Parametersmentioning

confidence: 99%

“…This mode of action show antimicrobial activity against a broad spectrum of Gram-positive bacteria (Delves-Broughton et al 1996), wherein the addition of nisin on in vitro rumen fermentation decreased CH 4 production . Meanwhile, the production of low molecular compounds such as VFAs, hydrogen peroxide and reuterin are of importance in the direct action of LAB as prebiotics producer in the abatement of rumen methanogenesis (Takahashi 2013). These compounds serve as antibacterial substances, which are effective against numerous Gram-positive bacteria.…”

Section: Rumen Fermentation In Vitro Parametersmentioning

confidence: 99%

Increased propionate concentration inLactobacillus mucosae-fermented wet brewers grains and duringin vitrorumen fermentation

et al. 2017

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Lactic Acid Bacteria and Mitigation of GHG Emission from Ruminant Livestock

Cited by 8 publications

References 46 publications

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

Role of dose‐dependent Lactobacillus farciminis on ruminal microflora biogases and fermentation activities of three silage‐based rations

Effect of <i>Lactobacillus mucosae</i> on <i>In vitro</i> Rumen Fermentation Characteristics of Dried Brewers Grain, Methane Production and Bacterial Diversity

Increased propionate concentration inLactobacillus mucosae-fermented wet brewers grains and duringin vitrorumen fermentation

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