Characterization of CLA-producing Butyrivibrio spp. reveals strain-specific variations
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Date
2016
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Publisher
3 Biotech
Abstract
Conjugated Linoleic Acid (CLA), a fatty acid
with high nutraceutical value is produced in rumen by
resident bacterial species, especially Butyrivibrio spp. The
present study was undertaken to examine the diversity of
indigenous Butyrivibrio spp. from rumen liquor of Indian
ruminants. The isolates were screened for their CLA production
capability at different level of linoleic acid (LA) (0,
200, 400, 600, 800 lg/ml) at different time intervals (0, 2,
4, 6, 12, and 24 h). A total of more than 300 anaerobic
cultures were isolated and 31 of them were identified as
Butyrivibrio spp. based on morphological, biochemical and
molecular characterization. Further, molecular characterization
revealed that a large portion (67.7 %) of isolated
Butyrivibrio belonged to Butyrivibrio fibrisolvens (B. fibrisolvens)
species which is considered to be the most active
bacteria amongst the rumen bacteria populace in terms of
CLA production. Bacterial isolate VIII (strain 4a) showed
highest CLA production ability (140.77 lg/ml) when
incubated at 200 lg/ml LA for 2 h, which is 240 % higher
than the isolate XXVII, Butyrivibrio proteoclasticus (B.
proteoclasticus) showing lowest CLA production
(57.28 lg/ml) amongst the screened isolates. It was evident
from the observations recorded during the course of
experiments that CLA production ability is strain specific
and thus did not follow a single pattern. CLA production
also varied with time of incubation and concentration of
free linoleic acid supplemented in the growth medium. The
results of these findings put forward a strain that is high
CLA producer and can be further exploited as an additive
for enhancing meat and milk quality in ruminants
Description
Keywords
Butyrivibrio fibrisolvens Conjugated linoleic acid Linoleic acid Biohydrogenation Ruminants