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Development of an artificial cecum and quality of the obtained product






Nutrition Reports International 32(2): 491-501

Development of an artificial cecum and quality of the obtained product

Considering the importance of the role played by the caecum in the rabbit, an artificial caecum was developed to allow the culture of caecal bacteria and to study the metabolic phenomena occurring. A yeast fermenter was adapted for the anaerobic growth of caecal bacteria in a semi-liquid medium composed of bran soaked in a nutrient liquor mainly contributing urea and minerals. The product obtained presented characteristics similar to those of the caecal medium (70-80% water, 28% TNM and 1010 microorganisms/g wt.). The release of acetic acid and the amino acid composition analysis indicate that the processes occurring in our artificial caecum were similar to those which take place in vivo. This model should not only allow us to cultivate caecal bacteria but also to determine the factors acting on their metabolism.

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Accession: 005132347



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