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isolation and identification of tannin-degrading bacteria from deer gut and potency for improving nutritional value of tannin rich plants
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نویسنده
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mohammadabadi tahereh ,gheibipour maryam ,motamedi hosein ,chaji morteza ,abas basil
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منبع
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دامپزشكي ايران - 2021 - دوره : 17 - شماره : 1 - صفحه:65 -75
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چکیده
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This experiment was conducted to isolate and identify tannindegrading bacteria from deer gut and to use these bacteria in improving of the nutritive value and gas production parameters of conocarpus and eucalyptus leaves. isolation, tannase enzyme activities and processing of eucalyptus and conocarpus leaves with these isolates was conducted for 10 days. the result of molecular identification based on dna sequencing indicated that isolates of a1, a2, a3, a4, a5, a7, a8 and a9 were similar to klebsiella pneumoniae while a6 isolate belonged to acinetobacter sp. acinetobacter sp. and k. pneumoniae a2 had the highest and lowest enzymatic activity of tannase, respectively. bacterial fermentation decreased tannin of conocarpus and eucalyptus leaves and the lowest was for processing with k. pneumoniae a7 and acinetobacter sp a6. bacterial processing had no effect on the gas production potential of conocarpus leaves, but the gas production rate was increased; while ferementation caused an increase in the gas production potential and rate of eucalyptus leaves. the highest fermentation parameters were found in conocarpus and eucalyptus leaves processed with k. pneumoniae a9. these results indicated that k. pneumoniae and acinetobacter sp. as tannin degraders isolated from deer gut improved fermentation parameters of conocarpus and eucalyptus leaves and can be used to enhance the nutritive value of tannin rich plants.
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کلیدواژه
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tannin-degrading bacteria ,conocarpus ,deer ,eucalyptus ,tannin ,nutritive value
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آدرس
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university of khuzestan, faculty of animal science and food technology, agricultural sciences and natural resources, department of animal science, iran, university of khuzestan, faculty of animal science and food technology, agricultural sciences and natural resources, iran, shahid chamran university of ahvaz, faculty of science, and biotechnology and biological science research center, department of biology, iran, university of khuzestan, faculty of animal science and food technology, agricultural sciences and natural resources, department of animal science, iran, university of basrah, faculty of veterinary medicine, department of microbiology, iraq
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Isolation and identification of tannin-degrading bacteria from deer gut and potency for improving nutritional value of tannin rich plants
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Authors
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Mohammadabadi Tahereh ,Motamedi Hosein ,Chaji Morteza ,Abas Basil
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Abstract
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This experiment was conducted to isolate and identify tannindegrading bacteria from deer gut and to use these bacteria in improving of the nutritive value and gas production parameters of conocarpus and eucalyptus leaves. Isolation, tannase enzyme activities and processing of eucalyptus and conocarpus leaves with these isolates was conducted for 10 days. The result of molecular identification based on DNA sequencing indicated that isolates of A1, A2, A3, A4, A5, A7, A8 and A9 were similar to Klebsiella pneumoniae while A6 isolate belonged to Acinetobacter sp. Acinetobacter sp. and K. pneumoniae A2 had the highest and lowest enzymatic activity of tannase, respectively. Bacterial fermentation decreased tannin of conocarpus and eucalyptus leaves and the lowest was for processing with K. pneumoniae A7 and Acinetobacter sp A6. Bacterial processing had no effect on the gas production potential of conocarpus leaves, but the gas production rate was increased; while ferementation caused an increase in the gas production potential and rate of eucalyptus leaves. The highest fermentation parameters were found in conocarpus and eucalyptus leaves processed with K. pneumoniae A9. These results indicated that K. pneumoniae and Acinetobacter sp. as tannin degraders isolated from deer gut improved fermentation parameters of conocarpus and eucalyptus leaves and can be used to enhance the nutritive value of tannin rich plants.
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Keywords
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