Research Article 
Effects of Selected Lactobacillus plantarum as Probiotic on In vitro Ruminal Fermentation and Microbial Population
Wulansih D. Astuti, Komang G. Wiryawan, Elizabeth Wina, Yantyati Widyastuti, Sri Suharti and Roni Ridwan
Pakistan Journal of Nutrition, 2018, 17(3), 131-139.
Abstract
Background and Objective: Probiotics are widely used in ruminant production, but information about the potential of Lactobacillus plantarum (L. plantarum) as a probiotic for ruminants is still limited. The aim of this research was to select L. plantarum strains as a probiotic for ruminants and to determine their effect on the rumen fermentation system. Materials and Methods: The first experiment was conducted using a randomized block design to select 14 strains of L. plantarum isolated from rumen cattle. The second experiment was arranged in a completely randomized design using two selected L. plantarum strains to determine their effects as a probiotic on rumen fermentation. The substrates used for in vitro fermentation were napier grass (Pennisetum purpureum) and concentrate in a 70:30 ratio. Results: From experiment 1, L. plantarum U32 was selected, because it produced low methane/total gas (27.39%) and strain U40 was selected because it had the highest dry matter and organic matter rumen disappearance (56.45 and 56.44%). In experiment 2, the addition of L. plantarum U32 and U40 as probiotics increased propionic acid and decreased acetic production (p<0.05), which led to a lower A:P ratio (p<0.05). The total volatile fatty acid and in vitro digestibility were not affected by the addition of L. plantarum. Probiotic addition increased lactic acid bacteria and the protozoa population (p<0.05) from the rumen fluid compared to the control. The total rumen bacteria were not significantly changed by the treatments. Conclusion: The addition of L. plantarum strains U32 and U40 as probiotics had beneficial effects for rumen fermentation due to increased propionic acid and decreased methane production.
ASCI-ID: 100-2563
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