Effect of Pentoses and Pentitols on Fermentation of Hay by Mixed Populations of Ruminal Microorganisms

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Consecutive batch culture, a technique which involves sequential transfer of cultures to fresh medium at regular intervals, was used to establish mixed ruminal-microbial populations in an anaerobic medium containing highly digestible hay. Once volatile fatty acid production was stable, perturbations were imposed in consecutive cultures by the addition of one of each of the following pentoses or analogous pentitols: l-arabinose, d-lyxose, d-ribose, d-xylose, l-arabitol, d-arabitol (lyxitol), ribitol, and xylitol. With the exception of d-lyxose, the addition of pentoses caused marked increases in propionate and valerate production, and except for d-arabitol, pentitol addition caused increases in butyrate and valerate production. On transfer to and continued incubation in the control medium, volatile fatty acid production reverted to preperturbed levels. The presence of pentitols and pentoses significantly reduced the endpoint pH of cultures and the proportion of hay that was fermented. With all added substrates, the response to the perturbation was at its maximum within one incubation (i.e., within 48 h). Similarly, the variables being monitored all returned to control levels within one incubation. On the basis of these results, it is suggested that changes were related to the need to maintain a redox balance within anaerobic cultures rather than any significant changes in the microbial population that was present.

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