| Autor: |
E. C. Soto, David R. Yáñez-Ruiz, H. Khelil, Eduarda Molina-Alcaide |
| Rok vydání: |
2013 |
| Předmět: |
|
| Zdroj: |
Animal Feed Science and Technology. 185:9-18 |
| ISSN: |
0377-8401 |
| DOI: |
10.1016/j.anifeedsci.2013.06.003 |
| Popis: |
The aim of this study was to evaluate the capability of different in vitro incubation systems to maintain a rumen microbiota similar to that inoculated to the system from the rumen. Batch cultures (DaisyII ANKOM incubator, DAI and Wheaton flasks, WB) and single-flow continuous-culture fermenters (CC) were tested with pooled rumen liquor from goats and using the same substrate across systems. Samples of filtered rumen content (0 h) were kept and used to compare the microbial ecosystem with that obtained after incubation in the different systems for 48 h in DAI; 24 and 72 h in WB and 4 days in CC. In CC, samples from the effluents obtained on the 5th day of incubation were also taken to compare the microbiota with that developed in the fermenter contents the previous day. Microbial abundances and bacterial diversity were evaluated by real time-PCR (qPCR) and terminal-restriction fragment length polymorphism (T-RFLP), respectively. Total bacteria population declined (P≤0.015) in both batch cultures after 48 h (DAI system) or 72 h (WB) of incubation, but did not change (P≤0.134) after 24 h of incubation in WB or 4 days of incubation in CC. Fibrobacter succinogenes, Ruminococcus flavefaciens and fungi decreased (P The results of this study show that batch cultures displayed important changes in microbial abundances and bacterial species profile while continuous-culture fermenters maintain a more stable microbiota and bacterial community structure, throughout the incubation of the same type of rumen inoculum. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
|
Full Text from ScienceDirect