Ethanol Intoxication in Calves Fed Certain Milk Replacers

Abe, Rei; Morrill, J.L.; Bassette, R.; Oehme, F W

doi:10.3168/jds.s0022-0302(71)85820-4

Cited by 6 publications

(2 citation statements)

References 6 publications

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“…The daily gain of unweaned calves was not affected when they were fed a 5% concentration of untreated distillers dried solubles in milk replacer (Abe et al . ).…”

Section: Resultsmentioning

confidence: 97%

Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis

Yao

Zhang²,

Wang

et al. 2018

Lett Appl Microbiol

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Significance and Impact of the Study: Yellow wine lees (YWL) are the main co-products in yellow wine industry with unbalanced amino acid (AA) profiles and are not well utilized. A strain combination of Candida utilis and Bacillus subtilis was employed to upgrade YWL. Contents of crude protein and peptides of YWL were greatly increased by microbial fermentation. Essential AAs of YWL were highly improved after the solid-state fermentation and no negative impact was observed in in vitro digestibility. Fermented YWL may be a good feed source for ruminants. AbstractYellow wine lees (YWL) are the main co-products in yellow wine industry with unbalanced amino acid (AA) profiles. Solid-state fermentation was employed in this study to upgrade the YWL for ruminant animals. A 3 9 3 orthogonal design was conducted to optimize the fermentation condition for optimal crude protein (CP) yield as follows: ratio of water to total solid medium at 50 : 100 (v/w), temperature of 30°C, and ratio of Candida utilis to Bacillus subtilis at 2 : 1. The contents of CP, peptides and AA of fermented products were 14Á5, 40Á9 and 26Á1% higher than those of the unfermented respectively. In particular, the essential AA were highly improved, especially for lysine and methionine. The fermentation increased the in vitro microbial protein synthesis with higher CP digestibility and dramatically enhanced the ability of scavenging free radicals of the YWL. It is concluded that the microbial pretreatment can greatly improve the nutritional value of YWL, making these materials more suitable as feeds for animals, including ruminants.Upgrading yellow wine lees K.Y. Yao et al.

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“…The daily gain of unweaned calves was not affected when they were fed a 5% concentration of untreated distillers dried solubles in milk replacer (Abe et al . ).…”

Section: Resultsmentioning

confidence: 97%

Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis

Yao

Zhang²,

Wang

et al. 2018

Lett Appl Microbiol

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show abstract

“…glabrata. Only when some aspect of animal husbandry involves the occurrence of glucose in the feed, for instance, in the hydrolysed starch which may be incorporated in milk replacers (Abe et al, 1971), does the picture of ethanol intoxication emerge. It has been suggested that the presence of milkfat may play some part in controlling ethanol production in vivo.…”

Section: Discussionmentioning

confidence: 99%

Ethanol Production from Glucose by Torulopsis glabrata Occurring Naturally in the Stomachs of Newborn Animals

White

Lindsay

Ash

1972

Journal of Applied Bacteriology

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Summary: The elucidation of the mechanism of ethanol production in the stomachs of newborn animals is described. The condition was reproduced in lambs and piglets by feeding glucose in fat‐free milk, and shown to arise from fermentation by the naturally occurring yeast Torulopsis glabrata, which can reach population densities of 106 viable cells/ml of stomach contents. These yeasts ferment glucose, producing up to 500 mg of ethanol/100 ml of contents in the stomach, but do not ferment sucrose or lactose. High levels of ethanol in plasma of lambs are accompanied by obvious symptoms of intoxication. The characteristics of a constantly occurring coliform type bacterium, found at densities up to 108 viable cells/ml in association with the Torulopsis yeasts were examined. Its precise role is not clear.

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The Effect of Cimetidine Treatment on Ethanol Formation in the Human Stomach

Bode

Rust

Bode

1984

Scandinavian Journal of Gastroenterology

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Ethanol concentrations were determined in the gastric juice of 53 patients treated with a nasogastric tube. Significant ethanol concentrations ranging from 1 to 27 mmol/l were found in a subgroup of 29 patients receiving cimetidine (n = 22) or antacids (n = 7). The mean ethanol concentration in these patients was higher 1-2 h after a liquid meal (means +/- SEM, 6.95 +/- 2.6) than in the fasting state (3.44 +/- 2.1; p less than 0.05). In the second subgroup of 24 patients, who were not treated with cimetidine or antacids, ethanol concentrations in gastric juice of more than 1 mmol/l were found in 6 cases, with maximal ethanol values of 2.2 mmol/l. The alcohol concentration correlated significantly with the pH of the gastric juice. It is assumed that an increase in the yeast and/or bacterial population in the stomach due to the reduction of gastric acidity induced by cimetidine or antacids is responsible for the enhanced production of ethanol.

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Ethanol Intoxication in Calves Fed Certain Milk Replacers

Cited by 6 publications

References 6 publications

Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis

Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis

Ethanol Production from Glucose by Torulopsis glabrata Occurring Naturally in the Stomachs of Newborn Animals

The Effect of Cimetidine Treatment on Ethanol Formation in the Human Stomach

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