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dc.contributor.author Newbold, Jamie
dc.contributor.author Williams, Alan G.
dc.contributor.author Chamberlain, David G.
dc.date.accessioned 2013-07-13T04:16:30Z
dc.date.available 2013-07-13T04:16:30Z
dc.date.issued 1987
dc.identifier.citation Newbold , J , Williams , A G & Chamberlain , D G 1987 , ' The in-vitro metabolism of D, L-lactic acid by rumen microorganisms ' Journal of the Science of Food and Agriculture , vol 38 , no. 1 , pp. 9-18 . DOI: 10.1002/jsfa.2740380104 en
dc.identifier.issn 0022-5142
dc.identifier.other PURE: 1888690
dc.identifier.other PURE UUID: 9cd5efcc-55a9-40e4-b31b-fe09617a97ae
dc.identifier.other WOS: A1987G821800002
dc.identifier.other Scopus: 0002431897
dc.identifier.other handle.net: 2160/9331
dc.identifier.uri http://hdl.handle.net/2160/9331
dc.description Newbold, J., Williams, A. G., Chamberlain, D. G. (1987). The in-vitro metabolism of D, L-lactic acid by rumen microorganisms. Journal of the Science of Food and Agriculture, 38 (1), 9-18. en
dc.description.abstract Bacterial and protozoal fractions, isolated by centrifugation and filtration from the rumen of sheep given various diets, were used to examine the in-vitro metabolism of both the D(-) and L(+) isomers of lactic acid. The rate of disappearance of both the D- and L-lactic acid isomers in protozoal incubations was up to 15 × higher than the rate of disappearance in bacterial incubations, which was relatively constant at between 0.04 and 0.073 lactate per g protein per h for cells recovered from animals receiving various diets. However, the rate of lactate disappearance in the protozoal fraction varied from 0.133 g per g protein per h with a barley/hay diet to 1.12 g per g protein per h with a silage diet. L-Lactate disappeared more rapidly than the D-lactate in all protozoal incubations. It was confirmed that the disappearance of lactate associated with the protozoal fraction did not originate from adherent or associated bacteria. Further fractionation of the protozoal population by differential filtration showed that lactate only disappeared when incubated with entodiniomorphid protozoa and not with holotrich protozoa. Endogenous propionate and butyrate production by the entodiniomorphid ciliates was stimulated by 100% in the presence of lactate. It was calculated that on certain diets up to 30% of the volatile fatty acids formed from lactate could be protozoal in origin. en
dc.format.extent 10 en
dc.language.iso eng
dc.relation.ispartof Journal of the Science of Food and Agriculture en
dc.rights en
dc.subject rumen en
dc.subject bacteria en
dc.subject protozoa en
dc.subject lactic acid en
dc.title The in-vitro metabolism of D, L-lactic acid by rumen microorganisms en
dc.type /dk/atira/pure/researchoutput/researchoutputtypes/contributiontojournal/article en
dc.identifier.doi https://doi.org/10.1002/jsfa.2740380104
dc.contributor.institution Department of Biological, Environmental and Rural Sciences en
dc.description.status Peer reviewed en


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