Effect of soluble maillard reaction products on rumen microorganisms
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After incubation of Maillard reaction polymers (MRPs) with rumen fluid from wethers neither volatile fatty acids nor lactate were produced. Soluble polymeric products of the Maillard reaction were nonmetabolizable by a mixed culture of rumen microorganisms. MRPs added at 0.5 and 2 g/L inhibited the growth of seven ruminal Gram-negative bacteria by 20 and 30%, respectively. In four strains of Gram-positive bacteria, MRPs lowered the cell concentration by 11% (0.5 g/L) and 25% (2 g/L). The rumen fungusOrpinomyces jojonii also did not metabolize soluble MRPs.
KeywordsVolatile Fatty Acid Maillard Reaction Rumen Fluid Rumen Bacterium Rumen Microorganism
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