Effects of Nicotinic Acid on Lactic Acid Fermentation of Streptococcus bovis by an in Vitro Method

ZHANG Qi, QU Mingren, OUYANG Kehui, XIONG Xiaowen, PAN Ke, WEN Qingqi

doi:10.3969/j.issn.1006-267x.2014.09.023

Chinese Journal of Animal Nutrition >

2014 , Vol. 26 >Issue 9: 2623 - 2629

DOI: https://doi.org/10.3969/j.issn.1006-267x.2014.09.023

Ruminants and Herbivorous Animal Nutrition

Effects of Nicotinic Acid on Lactic Acid Fermentation of Streptococcus bovis by an in Vitro Method

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Jiangxi Provincial Key Laboratory for Animal Nutrition, Jiangxi Agricultural University, Nanchang 330045, China

Received date: 2014-04-01

Online published: 2014-09-10

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Abstract

The effects of nicotinic acid on lactic acid fermentation of Streptococcus bovis were investigated by an in vitro method in this experiment. One-factor completely randomized design was used. The experiment consisted of four groups, in which four levels of nicotinic acid were supplemented in the culture medium, each group had four replicates. After culturing for 0, 2, 4, 6, 12 and 24 h under 39℃, the bacteria density and pH of culture medium were determined; after culturing for 12 h, the lactic acid fermentation parameters and nicotinamide adenine dinucleotide (NAD) concentrations of cultured medium were determined. The results showed as follows: with the increase of nicotinic acid supplemental level, the bacteria density showed a decreasing tendency, and the average value of that from 0 to 24 h in 0.50 mg/mL nicotinic acid group was the lowest, which was significantly lower than that in the other groups (P<0.01). The supplementation of nicotinic acid significantly increased culture medium pH from 2 to 24 h (P<0.05 or P<0.01). The supplementation of nicotinic acid had no significant effects on the glucose degradation rate per density unit of bacteria (P>0.05), but the lactic acid production per density unit of bacteria and lactic acid production efficiency were significantly decreased (P<0.05 or P<0.01); the activity of lactate dehydrogenase in experimental groups was significantly higher than that in control group (P<0.01 or P<0.05). Oxidation state NAD (NAD⁺) concentration was not affected by nicotinic acid (P>0.05), while reduction state NAD (NADH) concentration was increased with the increase of nicotinic acid supplemental level, and the differences among groups were significant (P<0.01). Under this experimental condition, nicotinic acid can inhibit the proliferation of Streptococcus bovis, keep glycolysis occurring by ensuring steady supplementation of NAD⁺ resulting in lactic acid production reducing, and ultimately increase culture medium pH. The supplemental level of 0.50 mg/mL has the best performance.

Key words： nicotinic acid; Streptococci bovis; lactic acid; NAD

Cite this article

ZHANG Qi, QU Mingren, OUYANG Kehui, XIONG Xiaowen, PAN Ke, WEN Qingqi . Effects of Nicotinic Acid on Lactic Acid Fermentation of Streptococcus bovis by an in Vitro Method[J]. Chinese Journal of Animal Nutrition, 2014 , 26(9) : 2623 -2629 . DOI: 10.3969/j.issn.1006-267x.2014.09.023

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