231 Saccharomyces cerevisiae fermentation product increases volatile fatty acid production and reduces Salmonella growth in an in vitro rabbit intestinal model

2017 ◽  
Vol 95 (suppl_4) ◽  
pp. 114-114
Author(s):  
J. M. Butler
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Fatty Acid ◽  
Acid Production ◽  
Volatile Fatty Acid ◽  
Fatty Acid Production ◽  
Fermentation Product ◽  
Saccharomyces Cerevisiae Fermentation Product

The use of the in vitro fermentation technique to estimate the digestible energy content of some Egyptian forages: III. The effect of periodical renewal of medium on volatile fatty acid production and cellulose digestion in vitro as criteria of energy content

1969 ◽  
Vol 73 (3) ◽  
pp. 431-436
Author(s):  
K. El-Shazly ◽  
M. A. Naga ◽  
M. A. Abaza ◽  
A. R. Abou Akkada
Keyword(s):  
Fatty Acid ◽  
Acid Production ◽  
Volatile Fatty Acid ◽  
Dry Matter ◽  
Energy Content ◽  
Correlation Coefficients ◽  
Fatty Acid Production ◽  
Cellulose Digestion ◽  
Digestible Energy

SUMMARYEleven forages of known digestible energy/kg dry matter (Naga & el-Shazly, 1963) were used in in vitro fermentation experiments. Direct determinations of digestible energy (D.E./kg D.M.) using the bomb calorimeter were also included, and the values were corrected for gas losses.In vitro fermentations were interrupted every 12, 8 and 6 h, the medium was renewed and volatile fatty acid (VFA) production and cellulose digestion were estimated. Volatile fatty acid production from legumes was high early in the fermentation periods and became lower in later periods. Non-legumes behaved in an opposite manner.Significant negative correlation coefficients between VFA production and D.E./kg D.M. were found for legumes at later intervals of fermentation, while correlation coefficients for non-legumes lost their significance at later periods of fermentation.Digestible energy/kg dry matter could best be predicted for legumes from the volatile fatty acids produced in the second 12 h fermentation period or from the sum of the VFA produced in second, third and fourth 6 h periods of fermentation.

EFFECTS OF THIAMINE INHIBITORS ON CELLULOSE DIGESTION AND VOLATILE FATTY ACID PRODUCTION IN ARTIFICIAL RUMEN FERMENTATIONS

1965 ◽  
Vol 45 (2) ◽  
pp. 99-104 ◽  
Author(s):  
L. P. Milligan ◽  
J. M. Asplund ◽  
A. R. Robblee
Keyword(s):  
Fatty Acid ◽  
Acid Production ◽  
Volatile Fatty Acid ◽  
Fermentation Medium ◽  
Rumen Fermentation ◽  
Fatty Acid Production ◽  
Rumen Microorganisms ◽  
Cellulose Digestion ◽  
Structural Analogues

The effect of the inclusion of thiamine inhibitors in a rumen fermentation medium on cellulose digestion and volatile fatty acid production by rumen microorganisms in vitro was studied. The addition of the structural analogues oxythiamine and neopyrithiamine to the fermentation medium at concentrations up to 4000 μM and 2000 μM, respectively, did not influence cellulose digestion or volatile fatty acid production. The addition of thiopental and hexetidine to the fermentation medium affected both cellulose digestion and volatile fatty acid production. Some inhibition of cellulose digestion and of volatile fatty acid production occurred with concentrations of thiopental and hexetidine in the fermentation medium as low as 720 μM and 15 μM respectively.

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