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Sang Suk Lee - One of the best experts on this subject based on the ideXlab platform.
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Recent insight and future techniques to enhance Rumen Fermentation in dairy goats
Asian-Australasian journal of animal sciences, 2019Co-Authors: Lovelia L. Mamuad, Sung Sill Lee, Sang Suk LeeAbstract:Recent development of novel techniques in systems biology have been used to improve and manipulate the Rumen microbial ecosystem and gain a deeper understanding of its physiological and microbiological interactions and relationships. This provided a deeper insight and understanding of the relationship and interactions between the Rumen microbiome and the host animal. New high-throughput techniques have revealed that the dominance of Proteobacteria in the neonatal gut might be derived from the maternal placenta through fetal swallowing of amniotic fluid in utero, which gradually decreases in the reticulum, omasum, and abomasum with increasing age after birth. Multi "omics" technologies have also enhanced Rumen Fermentation and production efficiency of dairy goats using dietary interventions through greater knowledge of the links between nutrition, metabolism, and the Rumen microbiome and their effect in the environment. For example, supplementation of dietary lipid, such as linseed, affects Rumen Fermentation by favoring the accumulation of α-linolenic acid biohydrogenation with a high correlation to the relative abundance of Fibrobacteriaceae. This provides greater resolution of the interlinkages among nutritional strategies, Rumen microbes, and metabolism of the host animal that can set the foundation for new advancements in ruminant nutrition using multi 'omics' technologies.
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Increased propionate concentration in Lactobacillus mucosae–fermented wet brewers grains and during in vitro Rumen Fermentation
Journal of Applied Microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
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Increased propionate concentration in Lactobacillus mucosae-fermented wet brewers grains and during in vitro Rumen Fermentation.
Journal of applied microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
Lovelia L. Mamuad - One of the best experts on this subject based on the ideXlab platform.
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Recent insight and future techniques to enhance Rumen Fermentation in dairy goats
Asian-Australasian journal of animal sciences, 2019Co-Authors: Lovelia L. Mamuad, Sung Sill Lee, Sang Suk LeeAbstract:Recent development of novel techniques in systems biology have been used to improve and manipulate the Rumen microbial ecosystem and gain a deeper understanding of its physiological and microbiological interactions and relationships. This provided a deeper insight and understanding of the relationship and interactions between the Rumen microbiome and the host animal. New high-throughput techniques have revealed that the dominance of Proteobacteria in the neonatal gut might be derived from the maternal placenta through fetal swallowing of amniotic fluid in utero, which gradually decreases in the reticulum, omasum, and abomasum with increasing age after birth. Multi "omics" technologies have also enhanced Rumen Fermentation and production efficiency of dairy goats using dietary interventions through greater knowledge of the links between nutrition, metabolism, and the Rumen microbiome and their effect in the environment. For example, supplementation of dietary lipid, such as linseed, affects Rumen Fermentation by favoring the accumulation of α-linolenic acid biohydrogenation with a high correlation to the relative abundance of Fibrobacteriaceae. This provides greater resolution of the interlinkages among nutritional strategies, Rumen microbes, and metabolism of the host animal that can set the foundation for new advancements in ruminant nutrition using multi 'omics' technologies.
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Increased propionate concentration in Lactobacillus mucosae–fermented wet brewers grains and during in vitro Rumen Fermentation
Journal of Applied Microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
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Increased propionate concentration in Lactobacillus mucosae-fermented wet brewers grains and during in vitro Rumen Fermentation.
Journal of applied microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
Y J Choi - One of the best experts on this subject based on the ideXlab platform.
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Increased propionate concentration in Lactobacillus mucosae–fermented wet brewers grains and during in vitro Rumen Fermentation
Journal of Applied Microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
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Increased propionate concentration in Lactobacillus mucosae-fermented wet brewers grains and during in vitro Rumen Fermentation.
Journal of applied microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
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Effects of Dietary Acidogenicity Values on Rumen Fermentation Characteristics and Nutrients Digestibility
Asian-Australasian Journal of Animal Sciences, 2003Co-Authors: Y J Choi, N.j. Choi, Sang S. Lee, J.y. Song, H.g. Sung, S. G. YunAbstract:This study was conducted to observe effects of dietary acidogenicity value (AV) on Rumen Fermentation characteristics and nutrients digestibility. The AV of feedstuffs was based on the dissolution of Ca from CaCO3 powder added at the end of a 24 h in vitro Fermentation. Three diets were formulated to be iso-energetic and iso-nitrogenous with different AV. Two experiments were involved in this study. In experiment 1, it appears that pH, NH3-N concentration and A:P ratio tended to decrease, but gas production, VFA production and DM disappearance tended to increase with increasing dietary AV. In experiment 2, the Rumen pH tended to decrease in order of high AV>medium AV>low AV treatment, respectively. There were no significant effects of dietary AV on NH3-N concentration, enzyme activity and nutrient digestibility. In addition, total VFA and individual VFA concentrations tended to increase with increasing dietary AV without significance. In fact, we hypothesized that different dietary AV would affect Rumen Fermentation and nutrients digestibility because dietary AV was adjusted with fermentable carbohydrate sources. The present results indicate that differences in dietary AV between treatments were too small to affect Rumen Fermentation and its effects were minimal. (Asian-Aust. J. Anim. Sci. 2003. Vol 16, No. 11 : 1625-1633)
Seon-ho Kim - One of the best experts on this subject based on the ideXlab platform.
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Increased propionate concentration in Lactobacillus mucosae–fermented wet brewers grains and during in vitro Rumen Fermentation
Journal of Applied Microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
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Increased propionate concentration in Lactobacillus mucosae-fermented wet brewers grains and during in vitro Rumen Fermentation.
Journal of applied microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
A.p. Soriano - One of the best experts on this subject based on the ideXlab platform.
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Increased propionate concentration in Lactobacillus mucosae–fermented wet brewers grains and during in vitro Rumen Fermentation
Journal of Applied Microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
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Increased propionate concentration in Lactobacillus mucosae-fermented wet brewers grains and during in vitro Rumen Fermentation.
Journal of applied microbiology, 2017Co-Authors: Lovelia L. Mamuad, Seon-ho Kim, A.p. Soriano, Kwang Keun Cho, Kichoon Lee, Gui Seck Bae, Y J Choi, Sang Suk LeeAbstract:Aims This study was conducted to isolate and identify propionate-producing bacteria that can be used as an inoculum in improving wet brewers grains and Rumen Fermentation via increasing propionate concentration. Methods and Results A strain of Lactobacillus that exhibits high levels of propionate production was identified and characterized as Lactobacillus mucosae 521129 by 16S rRNA gene sequencing and phylogenetic analyses. Wet brewers grains were fermented through L. mucosae inoculation and resulted in an increase in propionate concentration. Fermented wet brewers grains were used in in vitro Rumen Fermentation and revealed that L. mucosae–fermented wet brewers grains produced more gas and had higher accumulations propionate and total volatile fatty acid (VFA) than the control. The fewest methanogen DNA copies were detected in L. mucosae–fermented wet brewers grains. Conclusion Identified L. mucosae improved the Fermentation of wet brewers grains and the in vitro Rumen Fermentation via increasing propionate and total VFA concentrations. Significance and Impact of the Study The presented research provided the identification of L. mucosae 521129 as a propionate producer and was metabolically profiled. Furthermore, data present the putative application of this organism in improving the Fermentation of wet brewers grains and in vitro Rumen Fermentation.
