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Fermentation
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In Vitro Fermentation, Fourth Edition
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In Vitro Fermentation, Fourth Edition

A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Microbial Metabolism, Physiology & Genetics".

Deadline for manuscript submissions: 15 September 2025 | Viewed by 2783

Special Issue Editor

Prof. Dr. Mengzhi Wang

E-Mail Website
Guest Editor
College of Animal Science and Technology, Yangzhou University, Yangzhou, China
Interests: ruminant; rumen; caecum; microbiology; bacteria; protozoa; fermentation; fermenter; VFA; amino acid
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

In vitro fermentation is a critical technology for studying and evaluating feed nutritional value, nutrient metabolism mechanisms and fermentation states. In vitro fermentation includes simulated rumen in vitro fermentation, in vitro gas production, in vitro microbial fermentation, in vitro enzyme fermentation, combined two-step fermentation, etc. Over the years, in vitro fermentation has evaluated the feeding value of a large number of feeds to ruminants and monogastric animals such as swine. It not only enriches the feed database, but also makes an important contribution to the development and utilization of microbial resources and the improvement of the feed utilization rate.

Substrate, microorganism, enzyme and fermentation state are important elements of in vitro fermentation, and equipment and fermentation regulation of in vitro fermentation are also important guarantees for fermentation. Therefore, the goal of this Special Issue is to publish both recent innovative research results and review papers on in vitro fermentation with nutrients or new feed resources. Review and research papers on the development of novel enzymes, microbial strains and fermentation equipment are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the relevance of the topic before submitting the manuscript.

Prof. Dr. Mengzhi Wang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • microbe
  • microbial ecology
  • nutrients
  • digestibility
  • enzyme
  • metabolite
  • gas
  • rumen
  • fermenter
  • medium

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Published Papers (2 papers)

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Research

15 pages, 1466 KiB  
Article
Rumen Degradation Characteristics of Rumen-Protected Fermented Soybean Meal Investigated Using the Nylon Bag and In Vitro Gas Production Method
by Chen Li, Hongjin Ji, Fanlin Kong, Dongwen Dai, Shuo Wang, Shenfei Long, Qi Fu, Shengli Li and Kailun Yang
Fermentation 2025, 11(2), 99; https://doi.org/10.3390/fermentation11020099 - 17 Feb 2025
Viewed by 793
Abstract
Fermented soybean meal (FSM) can improve protein utilization efficiency but is easily degraded in the rumen; therefore, it cannot provide sufficient metabolizable protein (MP) for dairy cows. Here, the rumen degradation characteristics of FSM combined with tannin extracts from quebracho or chestnut trees [...] Read more.
Fermented soybean meal (FSM) can improve protein utilization efficiency but is easily degraded in the rumen; therefore, it cannot provide sufficient metabolizable protein (MP) for dairy cows. Here, the rumen degradation characteristics of FSM combined with tannin extracts from quebracho or chestnut trees or heat-treated were investigated regarding in vitro gas production and in situ in the rumens of three fistulated cows. The results of the rumen in situ incubation showed that the dry matter (DM) degradation rate decreased in the three rumen treatments. Compared with those of the FSM, the effective degradation rate of the FSM with chestnut tannin was significantly reduced and the rumen undegradable protein was significantly increased. The MP% (DM%) and MP (DM% × DM recovery) indicators in the FSM with chestnut or quebracho tannins increased, but the difference was not significant, whereas those of the FSM decreased following heat treatment. The results concerning in vitro gas production showed that tannin could reduce the rate of biogas production of the slowly degraded part. In conclusion, chestnut tannin is more suitable for protecting FSM from rumen degradation than heat treatment. This study provides a feasible treatment solution for applying FSM to dairy cows, which improves the soybean meal protein utilization efficiency and reduces the amount of soybean meal used. Full article
(This article belongs to the Special Issue In Vitro Fermentation, Fourth Edition)
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23 pages, 2680 KiB  
Article
Oxalic Acid Supplementation in Different Hemicellulose Diets Affects In Vitro Rumen Fermentation by Regulating Nutritional Digestibility, Microbial Diversity and Metabolic Pathways
by Longyu Zhang, Yue Pan, Ziyuan Wang, Miao Zhang, Yuanhong Xia, Huaizhi Jiang, Guixin Qin, Tao Wang, Xuefeng Zhang, Weigang Zhang, Wei Zhao, Yuguo Zhen and Zhe Sun
Fermentation 2025, 11(2), 71; https://doi.org/10.3390/fermentation11020071 - 2 Feb 2025
Viewed by 860
Abstract
Determining hemicellulose (HM) degradation is crucial for evaluating the nutritional value of ruminant diets. Our previous study showed that oxalic acid (OA) regulates rumen fermentation. Building on this research, the present study examined the effects of OA supplementation in different hemicellulose diets on [...] Read more.
Determining hemicellulose (HM) degradation is crucial for evaluating the nutritional value of ruminant diets. Our previous study showed that oxalic acid (OA) regulates rumen fermentation. Building on this research, the present study examined the effects of OA supplementation in different hemicellulose diets on sheep rumen fermentation, microbial diversity, and metabolite production in vitro. Diets with low and high HM levels (10.3% and 17%, respectively) and supplemented with seven concentrations of OA (0, 2.5, 5, 10, 20, 40, 80 mg/kg DM) were evaluated. Tests were conducted under both low (HM10.3%) and high (HM17%) hemicellulose conditions; however, the addition of 10 mg/kg DM oxalic acid could have better effects under low hemicellulose (HM10.3%), with higher concentrations of acetic, propionic, and butyric acids, as well as total acids. A 2 × 2 factorial design was used to collect rumen fluid after 12 h of fermentation to analyze microbial populations and metabolites. OA supplementation at 10 mg/kg DM significantly increased the relative abundances of several bacterial genera, including Prevotella, Butyrivibrio, Ruminococcus, Sharpea, RFN20, Bulleidia, Olsenella, and Bifidobacterium (p < 0.05). A positive correlation was observed between Butyrivibrio and Sharpea and the production of isobutyric and isovaleric acids (p < 0.01), indicating that these bacteria play a role in volatile fatty acid (VFA) production. Furthermore, rumen metabolites involved in mineral absorption and lipid metabolism, including α-tocopherol, L-glutamic acid, and ginkgolide B, were upregulated. In summary, supplementation with oxalic acid in HM diets alters rumen fermentation, enhances nutrient digestibility, promotes microbial diversity, and influences metabolic pathways. Thus, OA supplementation should be tailored to specific dietary conditions for optimal effects. Full article
(This article belongs to the Special Issue In Vitro Fermentation, Fourth Edition)
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