Glucose fermentation with biochar-amended consortium: microbial consortium shift

Lu, Jia Hsun; Chen, Chuan; Huang, Chihpin; Lee, Dong Hoon

doi:10.1080/21655979.2020.1735668

Cited by 24 publications

(7 citation statements)

References 30 publications

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“…The main metabolites are different in different species, so changes in the composition of microbial community may affect the molar proportion of individual VFAs in rumen ( Saleem et al, 2013 ). NK4A214 , Eubacterium_ Oxidoreducens_ group , Eubacterium_ hallii_ group and Marvinbryantia mainly produce butyrate ( Hold et al, 2002 ; van der Beek et al, 2017 ; Mukherjee et al, 2020 ; Verhoeven et al, 2021 ), Clostridium_ Sensu_ Stricto_ 1 , Anaeroplasma and Ruminococcus mainly produce acetate ( Lee et al, 2020 ; Lu et al, 2020 ; Chen et al, 2021 ), as well as Entodinium could phagocytose starch and greatly contribute to the production of propionate ( Ivan et al, 2000 ). Therefore, increasing dietary D -lactate levels increased the relative abundance of butyrate-producing and propionate-producing microorganisms, but decreased the relative abundance of acetate-producing microorganisms, which may lead to the decrease in acetate / propionate ratios.…”

Section: Discussionmentioning

confidence: 99%

Effects of dietary D-lactate levels on rumen fermentation, microflora and metabolomics of beef cattle

Gao,

He,

Wang

et al. 2024

Front. Microbiol.

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IntroductionExcessive intake of lactate caused by improper use of silage in animal husbandry has adverse effects on rumen fermentation, such as rumen acidosis. The speed of absorption and metabolism of D-lactate in rumen epithelial cells was slower than that of L-lactate, making D-lactate more prone to accumulate and induce rumen acidosis. Therefore, this study was conducted to explore the effects of dietary D-lactate levels on rumen fermentation of beef cattle and its mechanism in an in vitro system.MethodsThis experiment was adopted in single-factor random trial design, with 5 days for adaptation and 3 days for sample collection. Three treatments (n = 8/treatment) were used: (1) D-LA (0.3%), basal fermentation substrate with 0.3% (dry matter, DM basis) D-lactate; (2) D-LA (0.75%), basal fermentation substrate with 0.75% (DM basis) D-lactate; and (3) D-LA (1.2%), basal fermentation substrate with 1.2% (DM basis) D-lactate.ResultsWith the dietary D-lactate levels increased, the daily production of total gas, hydrogen and methane, as well as the ruminal concentrations of acetate, propionate, butyrate, isobutyrate, valerate, isovalerate, total volatile fatty acid and D-lactate increased (p < 0.05), but the ruminal pH and acetate/propionate ratios decreased (p < 0.05). Principle coordinate analysis based on Bray-Curtis distance showed that increasing dietary D-lactate levels could significantly affect the structure of rumen bacterial community (p < 0.05), but had no significant effect on the structure of rumen eukaryotic community (p > 0.05). NK4A214_group, Ruminococcus_gauvreauii_group, Eubacterium_oxidoreducens_group, Escherichia-Shigella, Marvinbryantia and Entodinium were enriched in D-LA (1.2%) group (p < 0.05), as well as WCHB1-41, vadinBE97, Clostridium_sensu_stricto_1, Anaeroplasma and Ruminococcus were enriched in D-LA (0.3%) group (p < 0.05). Changes in the composition of ruminal microorganisms affected rumen metabolism, mainly focus on the biosynthesis of glycosaminoglycans (p < 0.05).DiscussionOverall, feeding whole-plant corn silage with high D-lactate content could not induce rumen acidosis, and the metabolization of dietary D-lactate into volatile fatty acids increased the energy supply of beef cattle. However, it also increased the ruminal CH4 emissions and the relative abundance of opportunistic pathogen Escherichia-Shigella in beef cattle. The relative abundance of Verrucomicrobiota and Escherichia-Shigella may be influenced by glycosaminoglycans, reflecting the interaction between rumen microorganisms and metabolites.

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Section: Discussionmentioning

confidence: 99%

Effects of dietary D-lactate levels on rumen fermentation, microflora and metabolomics of beef cattle

Gao,

He,

Wang

et al. 2024

Front. Microbiol.

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“…There are variousdrawbacks to natural consortiums because of their difficulty in culture, long operational cycle, poor stability and controllability that make a hurdle in their practical application in various fields of biotechnology ( Mccully et al, 2017 ). The construction of a synthetic microbial consortium would be able to overcome these difficulties of the natural consortium by stabilizing their interactions and making the consortium more bearable and sustainable towards oscillating environmental conditions ( Lu et al, 2020 ; Xu and Yu. 2021 ).…”

Section: Mechanism Of Designing Synthetic Rhizobacterial Consortiummentioning

confidence: 99%

Enhancing plant growth promoting rhizobacterial activities through consortium exposure: A review

Singh

Yadav

Chundawat

et al. 2023

Front. Bioeng. Biotechnol.

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Plant Growth Promoting Rhizobacteria (PGPR) has gained immense importance in the last decade due to its in-depth study and the role of the rhizosphere as an ecological unit in the biosphere. A putative PGPR is considered PGPR only when it may have a positive impact on the plant after inoculation. From the various pieces of literature, it has been found that these bacteria improve the growth of plants and their products through their plant growth-promoting activities. A microbial consortium has a positive effect on plant growth-promoting (PGP) activities evident by the literature. In the natural ecosystem, rhizobacteria interact synergistically and antagonistically with each other in the form of a consortium, but in a natural consortium, there are various oscillating environmental conditions that affect the potential mechanism of the consortium. For the sustainable development of our ecological environment, it is our utmost necessity to maintain the stability of the rhizobacterial consortium in fluctuating environmental conditions. In the last decade, various studies have been conducted to design synthetic rhizobacterial consortium that helps to integrate cross-feeding over microbial strains and reveal their social interactions. In this review, the authors have emphasized covering all the studies on designing synthetic rhizobacterial consortiums, their strategies, mechanism, and their application in the field of environmental ecology and biotechnology.

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“…Terrisporobacter and Clostridium_sensu_stricto_1 participate in anaerobic digestion (Detman et al 2021;Song et al 2021a). More narrowly, Terrisporobacter is a main microorganism during Xiaoqu wine fermentation (Su et al 2020) and Clostridium_sensu_stricto_1 is abundant in glucose fermentation broth (Lu et al 2020).…”

Section: Effects Of the Co-occurring Microbes On The Environmentmentioning

confidence: 99%

Effects of microbes in pig farms on occupational exposed persons and the environment

Han,

Li,

et al. 2023

AMB Expr

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In terms of pig farming, pig gut microbes have a significant effect on farmers and the farm environment. However, it is still unclear which microbial composition is more likely to contribute to this effect. This study collected a total of 136 samples, including pigs’ faeces samples, farmers’ faeces samples, samples from individuals who had no contact with any type of farm animal (referred to as ‘non-exposed’ persons), and environmental dust samples (collected from inside and outside pig houses and the farm) from two pig farms, pig farm A and pig farm B. Whereafter, 16S rRNA sequencing and taxonomic composition analysis were performed. According to the study, compared to non-exposed persons, pig farmers had a significantly higher abundance of 7 genera. In addition, the farmers were grouped according to the duration of their occupational exposure, and it was shown that 4 genera, including Turicibacter, Terrisporobacter, and Clostridium_sensu_stricto_1, exhibited a rise in more frequent contact with pigs. As compared to outside the pig house, the environmental dust has a greater concentration of the 3 bacteria mentioned before. Therefore, these 3 microbes can be considered as co-occurring microbes that may exist both in humans and the environment. Also, the 3 co-occurring microbes are involved in the fermentation and production of short-chain fatty acids and their effectiveness decreased as distance from the farm increased. This study shows that the 3 microbes where pig farmers co-occur with the environment come from pig farms, which provides fresh ideas for preventing the spread of microbial aerosols in pig farms and reducing pollution.

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Glucose fermentation with biochar-amended consortium: microbial consortium shift

Cited by 24 publications

References 30 publications

Effects of dietary D-lactate levels on rumen fermentation, microflora and metabolomics of beef cattle

Effects of dietary D-lactate levels on rumen fermentation, microflora and metabolomics of beef cattle

Enhancing plant growth promoting rhizobacterial activities through consortium exposure: A review

Effects of microbes in pig farms on occupational exposed persons and the environment

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