Molecular Nutrition

Diversity Changes of Bacterial Community in Rumen of Dairy Cows in Vitro Fermentation Analyzed by 16S rRNA Sequencing Technology

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  • College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Received date: 2018-03-15

  Online published: 2018-10-20

Abstract

This study was aimed to assess the dynamics of microbial bacterial community in the rumen of dairy cows with time in vitro fermentation analyzed by 16S rRNA sequencing technology, which provided a support for exploring the rumen microbial propagation and improving the in vitro fermentation method. The fermentation was carried out using an in vitro gas production method. The rumen liquid from 3 healthy Holstein dairy cows were collected, mixed with artificial saliva, and then injected into fermentation flasks containing fermentation substrates, and incubated at 39℃. Samples were collected at 0, 6, 12, 24, 48 h. The dynamics of microbial bacterial community in the rumen was analyzed by 16S rRNA sequencing technology. The results showed as follows:1) a total of 14 phyla and 59 genera were identified from all samples. With the change of time, at the phylum level, the relative abundance of Fibrobacteres, Bacteroidetes and Lentisphaerae declined, that of Fibrobacteres and Bacteroidetes at 48 h was significantly lower than that at other time points (P<0.05), and that of Lentisphaerae at 24 h was significantly lower than that at other time points (P<0.05). The relative abundance of Spirochaetae and Proteobacteria increased, that of Spirochaetae at 48 h was significantly higher than that at other time points (P<0.05), and that of Proteobacteria at 12, 24,48 h was significantly higher than that at other time points (P<0.05). At the genus level, the relative abundance of Butyrivibrio and Ruminococcus increased, that of both them at 48 h was significantly higher than that at other time points (P<0.05); the relative abundance of Succiniclasticum and Prevotella decreased, that of Succiniclasticum at 24, 48 h was significantly lower than that at other time points (P<0.05), and that of Prevotella at 48 h was significantly lower than that at other time points (P<0.05). 2) The experiments were obtained 15 792 operational taxonomic units (OTU), diversity analysis was carried out, and the dilution curve reached the plateau stage. Simpson index and Shannon index showed that the abundance of bacteria first decreased and then increased. The results showed that the relative abundance and diversity of the main phylum and genus of rumen bacteria changed with time and the changes in fermentation process were more significant due to differences in rumen bacterial function. Therefore, when using the in vitro fermentation method for research, the relationship between the functional difference of rumen bacteria and the fermentation environment changes caused by the reduction of nutrients of substrate and artificial saliva should be fully considered.

Cite this article

LI Yeqing, XI Yumeng, ZENG Hanfang, ZHANG Lin, CHEN Mengjiao, HAN Zhaoyu . Diversity Changes of Bacterial Community in Rumen of Dairy Cows in Vitro Fermentation Analyzed by 16S rRNA Sequencing Technology[J]. Chinese Journal of Animal Nutrition, 2018 , 30(10) : 4059 -4070 . DOI: 10.3969/j.issn.1006-267x.2018.10.031

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