Importancia de la interacción de bacteriófagos y bacterias ruminales en el desarrollo productivo del rumiante
DOI:
https://doi.org/10.36436/24223484.244Keywords:
rumen, bacteriófago, fermentación, bacteria, lisogénicoAbstract
En el rumen se hospedan especies de bacterias (1010-1011/mL), arqueobacterias (107-109/mL), protozoarios (104-106/mL), hongos (103-106/mL) y virus, definidos como bacteriófagos (109-1010/mL). Este ecosistema es dinámico y las interacciones microbiológicas que favorecen el cometabolismo para mantener las condiciones físicas y químicas de la fermentación ruminal. Los bacteriófagos pueden influir en el metabolismo ruminal mediante la lisis de un gran número de bacterias (e.j. celulolítica, fibrolíticas, amilolíticas), que participan en la degradación y conversión del alimento en ácidos grasos de cadena corta y otros ácidos orgánicos que pueden reducir el pH ruminal. Streptococcus bovis es una bacteria amilolítica productora de ácido láctico y de forma experimental se han usado bacteriófagos específicos, como alternativa de prevención de la acidosis ruminal subclínica (ARS), enfermedad asociada a la proliferación de esta bacteria en el rumen de vacas de alta producción lechera. La presencia de material genético viral en las bacterias ruminales es un indicio de la probable interacción de regulación del crecimiento de una especie y la transducción de ADN, con el fin de compartir patrones de resistencia, manteniendo así un grupo de bacterias adaptadas a la variación ambiental, con lo cual el rumiante adquiere mayor rusticidad para aprovechar y fermentar fuentes de alimentación según su sistema productivo.Downloads
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