Effects of Selected Lactobacillus plantarum as Probiotic on In vitro Ruminal Fermentation and Microbial Population
Authors
- Wulansih D. Astuti Research Center for Biotechnology, Indonesian Institute of Sciences, 16911 Cibinong, West Java, Indonesia
-
Komang G. Wiryawan
Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Jalan Agatis, Campus IPB Darmaga, 16680 Bogor, West Java, Indonesia
- Elizabeth Wina Indonesian Research Institute for Animal Production, Bogor, Jl. Veteran III, Banjarwaru, P.O. Box 221, 16002 Bogor, West Java, Indonesia
- Yantyati Widyastuti Research Center for Biotechnology, Indonesian Institute of Sciences, 16911 Cibinong, West Java, Indonesia
- Sri Suharti Department of Animal Nutrition and Feed Technology, Faculty of Animal Science, Bogor Agricultural University, Jalan Agatis, Campus IPB Darmaga, 16680 Bogor, West Java, Indonesia
- Roni Ridwan Research Center for Biotechnology, Indonesian Institute of Sciences, 16911 Cibinong, West Java, Indonesia
DOI:
https://doi.org/10.3923/pjn.2018.131.139Keywords:
Lactic acid bacteria, Lactobacillus plantarum, methane, probiotic, rumen fermentationAbstract
Background and Objective: Probiotics are widely used in ruminant production, but information about the potential of Lactobacillus plantarum (L. plantarum) as a probiotic for ruminants is still limited. The aim of this research was to select L. plantarum strains as a probiotic for ruminants and to determine their effect on the rumen fermentation system. Materials and Methods: The first experiment was conducted using a randomized block design to select 14 strains of L. plantarum isolated from rumen cattle. The second experiment was arranged in a completely randomized design using two selected L. plantarum strains to determine their effects as a probiotic on rumen fermentation. The substrates used for in vitro fermentation were napier grass (Pennisetum purpureum) and concentrate in a 70:30 ratio. Results: From experiment 1, L. plantarum U32 was selected, because it produced low methane/total gas (27.39%) and strain U40 was selected because it had the highest dry matter and organic matter rumen disappearance (56.45 and 56.44%). In experiment 2, the addition of L. plantarum U32 and U40 as probiotics increased propionic acid and decreased acetic production (p<0.05), which led to a lower A:P ratio (p<0.05). The total volatile fatty acid and in vitro digestibility were not affected by the addition of L. plantarum. Probiotic addition increased lactic acid bacteria and the protozoa population (p<0.05) from the rumen fluid compared to the control. The total rumen bacteria were not significantly changed by the treatments. Conclusion: The addition of L. plantarum strains U32 and U40 as probiotics had beneficial effects for rumen fermentation due to increased propionic acid and decreased methane production.
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