气候变化领域集成服务门户(CCPortal): Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System

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DOI	10.3389/fnut.2021.760316
	Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System
	Guo, Tongqing; Guo, Tao; Cao, Yurong; Guo, Long; Li, Fei; Li, Fadi; Yang, Guo
通讯作者	Li, F (通讯作者)，Lanzhou Univ, Coll Pastoral Agr Sci & Technol, Minist Agr & Rural Affairs,State Key Lab Grasslan, Engn Res Ctr Grassland Ind,Minist Educ,Key Lab Gr, Lanzhou, Peoples R China.
发表日期	2021
ISSN	2296-861X
卷号	8
英文摘要	The purpose of the study was to assess the artificial saliva (AS) pH on ruminal fermentation and rumen bacteria community in the rumen simulation technique (RUSITEC) system. The experiment was performed in two treatments (low AS pH vs. high AS pH) with four replicates. The low AS pH was sustained by altering the composition of the AS (NaHCO3 from 9.8 to 1.96 g/L, Na2HPO4 from 9.3 to 1.86 g/L) according to McDougall's method. The diets were supplemented with 16 g basic diets with forage to the concentrate ratio of 50:50. The experiments were conducted over 13-day incubation periods, with 9 days adaption and 4 days sample collection. The results showed low AS pH decreased dry matter (DM) degradability (64.37 vs. 58.67%), organic matter (OM) degradability (64.38 vs. 59.32%), neutral detergent fiber (NDF) degradability (46.87 vs. 39.94%), acid detergent fiber (ADF) degradability (38.16 vs. 31.13%), and crude protein (CP) degradability (70.33 vs. 62.99%), respectively. Compared with the high AS pH, the low AS pH increased the proportion of butyrate (P = 0.008) and decreased the proportion of propionate (P < 0.001). At the bacteria community, the low AS pH increased the abundances of Spirochaetes (P = 0.001) and Synergistetes (P = 0.004) and decreased the Verrucomicrobia abundance (P = 0.004) in solid-associated bacteria. At the genus level, the low AS pH increased the abundance of Lactobacillus (P = 0.050) and decreased the abundance of Schwartzia (P = 0.002) in solid-associated bacteria. The abundances of Prevotellaceae_YAB2003_group (P = 0.040), Schwartzia (P = 0.002), and Ruminobacter (P = 0.043) were lower in the low AS pH group compared with the high AS pH group in liquid-associated bacteria. Low AS pH decreased the number of Ruminococcus albus, Ruminococcus flavefaciens, Fibrobacter succinogenes (P < 0.001) both in the solid- and liquid-associated bacteria, respectively. The results of the present study included three groups of bacteria communities according to the different sensitives to rumen pH: the abundances of Lactobacillus, Succinivibrio, and Prevotella_7 are increased with decreasing AS pH; the amounts of R. albus, R. flavefaciens, F. succinogenes as well as the abundances of Schwartzia and Ruminobacter decreased with the reducing AS pH; the abundances of Selenomonas_1, Rikenellaceae_RC9_gut_group, and Succiniclasticum were not affected by the AS pH in RUSTITEC.
关键词	SUBACUTE RUMINAL ACIDOSIS NEUTRAL DETERGENT FIBER RUMEN MICROBIAL FERMENTATION HIGH-CONCENTRATE DIET CORN-SILAGE DRY-MATTER BUTYRIVIBRIO-FIBRISOLVENS CELLULOLYTIC BACTERIA BEEF-CATTLE RICE STRAW
英文关键词	artificial saliva; rumen bacteria; rumen pH; in vitro; ruminant
语种	英语
WOS研究方向	Nutrition & Dietetics
WOS类目	Nutrition & Dietetics
WOS记录号	WOS:000726129900001
来源期刊	FRONTIERS IN NUTRITION
来源机构	中国科学院西北生态环境资源研究院
文献类型	期刊论文
条目标识符	http://gcip.llas.ac.cn/handle/2XKMVOVA/254524
作者单位	[Guo, Tongqing; Guo, Tao; Cao, Yurong; Guo, Long; Li, Fei; Li, Fadi] Lanzhou Univ, Coll Pastoral Agr Sci & Technol, Minist Agr & Rural Affairs,State Key Lab Grasslan, Engn Res Ctr Grassland Ind,Minist Educ,Key Lab Gr, Lanzhou, Peoples R China; [Yang, Guo] Chinese Acad Sci, Northwest Inst Ecol Environm & Resources, Gaolan Ecol & Agr Integrated Expt Stn, Lanzhou, Peoples R China
推荐引用方式 GB/T 7714	Guo, Tongqing,Guo, Tao,Cao, Yurong,et al. Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System[J]. 中国科学院西北生态环境资源研究院,2021,8.
APA	Guo, Tongqing.,Guo, Tao.,Cao, Yurong.,Guo, Long.,Li, Fei.,...&Yang, Guo.(2021).Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System.FRONTIERS IN NUTRITION,8.
MLA	Guo, Tongqing,et al."Changes in the Fermentation and Bacterial Community by Artificial Saliva pH in RUSITEC System".FRONTIERS IN NUTRITION 8(2021).