Fermentable carbohydrates metabolic response

LAB belonging to the genera Lactococcus, Enterococcus, Streptococcus, and Lactobacillus are the main representatives responsible for the biopreservation effect in fermented milks and cheeses as based on their homofermentative metabolism of carbohydrate, releasing 2 mol of lactic acid for each mole of glucose consumed. 

It has been suggested that through its effects on (1) rumen fermentation (some experiments have shown increased microbial growth and increased propionic acid production) and (2) cell metabolism (increased utilisation of carbohydrate and reduced lipid mobilisation), nicotinic acid may be a useful supplement to dairy cows, particularly in situations of subclinical ketosis. However, the experimental evidence is not consistent. Nicotinic acid does not always give positive responses in the rumen and increases in blood concentrations were not observed in all experiments. Current recommendations do not advocate the supplementation of dairy cow diets in order to increase milk yield and composition. 

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