Efecto del kéfir sobre el patrón de fermentación in vitro en modelos animales de fermentación pre y post gástrica

• Autores: Gabriel de la Fuente Oliver, S. Jones Redmond, E. E. Jones, C.J. Newbold
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 1, 2015, ISBN 978-84-606-7969-1, págs. 209-211
• Idioma: español
• Títulos paralelos:
  • Effect of kefir on the fermentation pattern using foregut and hindgut animal models
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• Resumen

  • An in vitro study was conducted to evaluate the effect of kefir on the fermentation pattern in both foregut and hindgut animal models. Kefir was incubated at 4 different doses (0.05, 0.2, 0.4 and 1% v/v) in both rumen fluid or horse faecal contents diluted in buffer for 72h. The addition of kefir promotes propionic and valeric production after 24 h increasing the maximum potential and speed of fermentation in hindgut models as well as increases the numbers of lactic acid bacteria (LAB) (P<0.05). These effects are less obvious in the foregut model where only valeric acid concentration showed differences between doses (P<0.05). When comparing both models, foregut systems seem to be less affected by the inclusion of kefir than hindgut ones, but in both cases the metabolic activity seems to change when increasing level of kefir is included.