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The presence of oxygen in rumen liquor and its effects on methanogenesis
Author(s) -
Scott R.I.,
Yarlett N.,
Hillman K.,
Williams A.G.,
Lloyd D.,
Williams T.N.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb02658.x
Subject(s) - methanogenesis , rumen , chemistry , oxygen , zoology , food science , biochemistry , methane , biology , organic chemistry , fermentation
In situ measurement of O 2 in the rumen liquor of cows, sheep and goats using a membrane‐covered O 2 electrode revealed the presence of up to 1630 nmol/l O 2 ; O 2 became undetectable immediately after feeding of animals. The effects of O 2 on H 2 production and methanogenesis in samples of rumen liquor were investigated using a mass spectrometer fitted with a membrane inlet system. Methanogenesis was totally and irreversibly inhibited after short term exposure (about 10 min) to 5 KPa (0·05 atm) O 2 ; H 2 production was unaffected. Glucose additions produced rapid transient increases in H 2 levels and increased O 2 uptake.