Background: To study if the effect on fermentation of yeasts added in ruminant diets can be improved, the effect of adding dry (DY) or pre-activated (AY) Saccharomyces cerevisiae, compared with unsupplemented rumen fluid (CT), on barley grain or sugar beet pulp was evaluated under in vitro high-concentrate fermentative conditions. Yeasts were pre-activated by culturing aerobically at 30 °C for 24 h.
Results: In Experiment 1, AY showed a higher concentration than DY at 6 h incubation (6.83 versus 5.76 log cfu mL-1 ; P = 0.007), differences disappearing at 12 h. This was supported by higher gas production with AY, especially on sugar beet pulp. In Experiment 2, incubation pH was 6.24 and 6.31 respectively for barley and sugar beet pulp at 8 h (P < 0.05), but no effect was recorded at 24 h (6.00 and 5.96; P > 0.05). With sugar beet pulp, gas production promoted by AY was the highest (P < 0.05) in the first 8 h of incubation. However, differences with barley were lower and only detected between AY and CT at 12 h (P < 0.05). Total volatile fatty acids (VFAs) concentration at 8 h followed the same trend, but no differences were detected on molar VFAs profile or lactate concentration. Microbial diversity was more affected by the incubation series than by experimental treatments, and inocula including yeasts (AY, DY) did not differ from unsupplemented rumen liquid.
Conclusions: When pre-activated, the concentration of S. cerevisiae was initially higher and resulted in higher gas volumes, and more on a fibrous (sugar beet pulp) than a starchy (barley) substrate. The response is apparently quantitative, since no major changes were detected on biodiversity or fermentation profile. © 2020 Society of Chemical Industry.
Keywords: in vitro fermentation; bacterial biodiversity; barley grain; culture-activated yeasts; sugar beet pulp.
© 2020 Society of Chemical Industry.