Hostname: page-component-848d4c4894-8kt4b Total loading time: 0 Render date: 2024-06-17T00:38:14.574Z Has data issue: false hasContentIssue false
  • English
  • Français

Fermentation of various soluble carbohydrates by rumen micro-organisms with particular reference to methane production

Published online by Cambridge University Press:  09 March 2007

J. W. Czerkawski  and
Grace Breckenridge
J. W. Czerkawski
Affiliation:
Hannah Dairy Research Institute, Ayr
Grace Breckenridge
Affiliation:
Hannah Dairy Research Institute, Ayr
Rights & Permissions [Opens in a new window]

Abstract

Core share and HTML view are not available for this content. However, as you have access to this content, a full PDF is available via the ‘Save PDF’ action button.

1. The fermentation of twenty-six different carbohydrates was studied in an artificial rumen.

2. The rates of fermentation varied widely, but except in the case of rhamnose the amount of methane produced was usually related to the amount of carbohydrate fermented (6.0 Cal/ 100 cal of substrate). There was also a correlation between the amount of carbohydrate fermented and the amounts of steam-volatile acids formed.

3. Glucose, fructose and sucrose were fermented rapidly but mannitol, sorbitol, glucuronic and galacturonic acids, glucosamine, D(–)-arabinose, ribose, sorbose, trehalose and starch were fermented very slowly or not at all. L(+)-Arabinose, xylose, galactose, mannose, cellobiose, maltose, lactose, raffinose, inulin, xylan and pectin were fermented at appreciable rates.

4. The methyl-pentose, rhamnose, was fermented but no methane was produced. Fucose was fermented very slowly.

5. The fermentation of sucrose and its constituent hexoses was characterized by a transient accumulation of lactate. The fermentation of rhamnose and of glucosamine was accompanied by permanent accumulation of lactate. No measurable amounts of lactate were produced when any of the other sugars were fermented.

Type
Research Article
Information
British Journal of Nutrition , Volume 23 , Issue 4 , November 1969 , pp. 925 - 937
Copyright
Copyright © The Nutrition Society 1969

References

Bailey, R. W. (1962). Proc. N.Z. Soc. Anim. Prod. 22, 99.Google Scholar
Blaxter, K. L. & Czerkawski, J. W. (1966). J. Sci. Fd Agric. 17, 417.Google Scholar
Coleman, G. S. (1968). J. gen Microbiol. 54, 83.CrossRefGoogle Scholar
Conway, E. J. (1962). In Microdiffusion Analysis and Volumetric Error. London: Crosby, Lockwood & Son.Google Scholar
Czerkawski, J. W. (1967). Br. J. Nutr. 21, 865.CrossRefGoogle Scholar
Czerkawski, J. W. (1969). Wld Rev. Nutr. Diet. 11, 240CrossRefGoogle Scholar
Czerkawski, J. W., Blaxter, K. L. & Wainman, F. W. (1966). Br. J. Nutr. 20, 349.Google Scholar
Czerkawski, J. W. & Breckenridge, G. (1969). Br. J. Nutr. 23, 51.Google Scholar
Czerkawski, J. W. & Clapperton, J. L. (1968). Lab. Pract. 17, 994.Google Scholar
Elsden, S. R. (1945). J. exp. Biol. 22, 51.Google Scholar
Heald, P. J. (1952). Biochem. J. 50, 503.CrossRefGoogle Scholar
Hungate, R. E. (1966). The Rumen and its Microbes. New York: Academic Press Inc.Google Scholar
McDougall, E. I. (1948). Biochem. J. 43, 99.CrossRefGoogle Scholar
McNaught, M. L. (1951). Biochem. J. 49, 325.Google Scholar
Phillipson, A. T. & McAnally, R. A. (1942). J. exp. Biol. 19, 199.Google Scholar
Rondle, C. J. M. & Morgan, W. T. J. (1955). Biochem. J. 61, 586.Google Scholar
Smith, F. (1956). Meth. biochem. Anal. 3, 180.Google Scholar
Sutton, J. D. (1968). Br. J. Nutr. 22, 689.Google Scholar
Walker, D.J. (1968). Appl. Microbiol. 16, 1672.Google Scholar