The effect of nitrate on the in vitro ferementation of glucose by rumen liquor

The effect of nitrate on the fermentation of glucose by rumen liquor was studied in vitro . The addition of nitrate resulted in increased production of total volatile fatty acids (VFA), due mainly to increased acetic acid production, increased amounts of ammonia, and decreased amounts of lactic and butyric acids. It is suggested that the reduction of nitrate by organisms capable of nitrate respiration is accompanied by an increase in the production of acetic acid in order to maintain the balance between oxidation and reduction reactions.