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Factors Influencing Rumen Fermentation: Effect of Hydrogen on Formation of Propionate

Merck Institute for Therapeutic Research, Rahway, NJ 07065

ABSTRACT

The effect of hydrogen on fermentation of lactate, pyruvate, fumarate, and succinate by resting rumen microorganisms has been investigated. Under an atmosphere of nitrogen, lactate was fermented to yield acetate as the major product (85 to 100 mole %) and propionate (0 to 17 mole %) and butyrate (0 to 3%) as secondary products. Under hydrogen, there was increased formation of both propionate and total volatile fatty acids. The amount of propionate increased 4 to 8 times and total volatile fatty acids 2.5 to 3.2 times. Propionate formation was proportional to the hydrogen concentration and reached a maximum at a partial pressure of hydrogen of .2 N/m². With [2-carbon-14] lactate, propionate was formed via the dicarboxylic acid pathway under both nitrogen or hydrogen. Hydrogen did not affect significantly the fermentation of pyruvate or succinate. With fumarate under hydrogen, propionate and total volatile fatty acids increased 6.8 and 2 times while acetate was unchanged. The mechanism by which hydrogen exerts these effects is discussed in relation to the role of methanogenesis in the rumen.