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Effects of Bacillus subtilis natto and Different Components in Culture on Rumen Fermentation and Rumen Functional Bacteria In Vitro

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Abstract

This study was to investigate the effects of live or autoclaved Bacillus subtilis natto, their fermented products and media on rumen fermentation and rumen functional bacteria in vitro. Rumen fluid from three multiparous lactating Holstein cows was combined and transferred into serum bottles after diluted. Fifteen serum bottles were divided into five treatments, which were designed as following: CTR (the fermentation of 0.5 g TMR and ruminal fluids from dairy cows), LBS (CTR plus a minimum of 1011 cfu live Bacillus subtilis natto), ABS (CTR plus a minimum of 1011 cfu autoclaved Bacillus subtilis natto), BSC (CTR plus 1 ml Bacillus subtilis natto fermentation products without bacteria), and BSM (CTR plus 1 ml liquid fermentation medium). When separated from the culture, live Bacillus subtilis natto individually increased the concentrations of ammonia-N (P < 0.01), MCP production (P < 0.01), and tended to elevate total VFA (P = 0.07), but decreased the ratio of acetate and propionate (P < 0.01). Autoclaved Bacillus subtilis natto has the similar function with the live bacteria except for the ratio of acetate and propionate. Except B. fibrisolvens, live or autoclaved Bacillus subtilis natto did not influence or decreased the 16S rRNA gene quantification of the detected bacteria. BSC and BSM altered the relative expression of certain functional bacteria in the rumen. These results indicated that it was Bacillus subtilis natto thalli that played the important role in promoting rumen fermentation when applied as a probiotic in dairy ration.

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Acknowledgments

The investigation was financially supported by the National Basic Research Program of China (2011CB100804), National Natural Science Foundation of China (31201824), special fundation for the basic scientific research business from the Institute of Animal Sciences, Chinese Academy of Agricultural Sciences and the Agricultural Science and Technology Innovation Program (ASTIP-IAS07).

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Authors and Affiliations

  1. State Key Laboratory of Animal Nutrition, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuanxilu, Haidian District, Beijing, 100193, People’s Republic of China

    Peng Sun, Jinan Li, Dengpan Bu, Xuemei Nan & Hong Du

  2. CAAS-ICRAF Joint Lab on Agroforestry and Sustainable Animal Husbandry, World Agroforestry Centre, East and Central Asia, Beijing, 100193, People’s Republic of China

    Dengpan Bu

  3. Synergetic Innovation Center of Food Safety and Nutrition, Harbin, 150030, People’s Republic of China

    Dengpan Bu

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  1. Peng Sun
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  2. Jinan Li
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  5. Hong Du
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Correspondence to Dengpan Bu.

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Sun, P., Li, J., Bu, D. et al. Effects of Bacillus subtilis natto and Different Components in Culture on Rumen Fermentation and Rumen Functional Bacteria In Vitro. Curr Microbiol 72, 589–595 (2016). https://doi.org/10.1007/s00284-016-0986-z

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  • DOI: https://doi.org/10.1007/s00284-016-0986-z

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