Effects of yeast culture on in vitro ruminal fermentation and microbial community of high concentrate diet in sheep

This research aimed to investigate effects of different yeast culture (YC) levels on in vitro fermentation characteristics and bacterial and fungal community under high concentrate diet. A total of 5 groups were included in the experiment: control group without YC (CON), YC1 (0.5% YC proportion of s...

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Veröffentlicht in:	AMB Express 2024-04, Vol.14 (1), p.37-37, Article 37
Hauptverfasser:	Wang, Hongze, Liu, Guiqiong, Zhou, Aimin, Yang, Huiguo, Kang, Kun, Ahmed, Sohail, Li, Biao, Farooq, Umar, Hou, Fuqing, Wang, Chaoli, Bai, Xue, Chen, Yan, Ding, Yi, Jiang, Xunping
Format:	Artikel
Sprache:	eng
Schlagworte:	Abundance Ammonia Bacteria Bacterial community Biomedical and Life Sciences Biotechnology Diet Dry matter Fermentation Food and nutrition Fungal community Fungi Gas production Health aspects Life Sciences Microbial colonies Microbial Genetics and Genomics Microbiology Microorganisms Original Original Article Relative abundance Rumen fermentation Sheep Substrates Yeast Yeast culture Yeast fungi
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Zusammenfassung:	This research aimed to investigate effects of different yeast culture (YC) levels on in vitro fermentation characteristics and bacterial and fungal community under high concentrate diet. A total of 5 groups were included in the experiment: control group without YC (CON), YC1 (0.5% YC proportion of substrate dry matter), YC2 (1%), YC3 (1.5%) and YC4 (2%). After 48 h of fermentation, the incubation fluids and residues were collected to analyze the ruminal fermentation parameters and bacterial and fungal community. Results showed that the ruminal fluid pH of YC2 and YC4 groups was higher ( P
ISSN:	2191-0855 2191-0855
DOI:	10.1186/s13568-024-01692-6