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Saccharomyces Cerevisiae Fermentation Product Increases Volatile Fatty Acid Production and Reduces Salmonella Growth in an in Vitro Rabbit Intestinal Model
Saccharomyces Cerevisiae Fermentation Product Increases Volatile Fatty Acid Production and Reduces Salmonella Growth in an in Vitro Rabbit Intestinal Model
Monday, July 10, 2017
Exhibit Hall (Baltimore Convention Center)
A study was conducted to evaluate the effect of Saccharomyces cerevisiae fermentation product (SCFP, Diamond V Original XPCTM) on in vitro volatile fatty acid (VFA) production, and Salmonella typhimurium growth, using an in vitro rabbit fecal inoculated intestinal model. Gas tight culture tubes (50 ml) containing 0.3 g pre-digested commercial rabbit feed and 0.15 g treatment (Control [ground grain], SCFP, or inulin) were inoculated with an anaerobic buffered homogenate of fresh rabbit manure and incubated for 24 h at 39°C. Data represents the summary of two independent trials N=5 for a total of N=10 data points per each treatment. Data were analyzed using GLM model of JMP. Significance was defined as P ≤ 0.05. Treatment with SCFP significantly increased acetate, propionate, butyrate, and total VFA concentrations (Table 1; P < 0.05). In addition, SCFP reduced Salmonella growth by 1.27 log cfu/ml compared to Control (P < 0.05). Inulin yielded the greatest increase in acetate, propionate, and total volatile fatty concentration compared to control and SCFP (P < 0.05). The inulin treatment also significantly reduced pH (P < 0.05), however it did not affect Salmonella growth. Compared to inulin, SCFP significantly increased butyrate and reduced Salmonella growth (P < 0.05). SCFP and inulin can be used to increase volatile fatty acid production, however only SCFP was able to increase endogenous butyrate levels and reduce Salmonella growth.
Table 1. Effect of treatment on VFA (mM), pH and Salmonella (log cfu/ml) |
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Item |
Control |
Original XPC |
Inulin |
SEM |
Acetate, mM |
13.48a |
15.42b |
27.41c |
0.24 |
Propionate, mM |
6.87a |
7.73b |
19.12c |
0.15 |
Butyrate, mM |
0.03a |
0.11b |
0.03a |
0.004 |
Total VFA*, mM |
20.65a |
23.60b |
46.89c |
0.37 |
pH |
7.26a |
7.24b |
6.73c |
0.005 |
Salmonella, log cfu/ml |
7.34a |
6.07b |
7.40a |
0.43 |
abcMeans within a row without a common superscript letter differ by P < 0.05. |
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*Total VFA is the sum of acetate, propionate, butyrate, isobutyrate, isovalerate and valerate |
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