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Enteric fermentation was the second largest anthropogenic source of methane emissions in the United States from 2000 through 2009. [7] In 2007, methane emissions from enteric fermentation were 2.3% of net greenhouse gases produced in the United States at 139 teragrams of carbon dioxide equivalents (Tg CO 2) out of a total net emission of 6087.5 Tg CO 2. [8]
Cows, sheep, and other ruminants digest their food by enteric fermentation, and their burps are the main source of methane emissions from land use, land-use change, and forestry. Together with methane and nitrous oxide from manure, this makes livestock the main source of greenhouse gas emissions from agriculture.
In 2010, enteric fermentation accounted for 43% of the total greenhouse gas emissions from all agricultural activity in the world. [36] The meat from ruminants has a higher carbon equivalent footprint than other meats or vegetarian sources of protein based on a global meta-analysis of lifecycle assessment studies. [37]
Enteric fermentation occurs in the gut of some animals, especially ruminants. In the rumen , anaerobic organisms, including methanogens, digest cellulose into forms nutritious to the animal. Without these microorganisms, animals such as cattle would not be able to consume grasses.
Enterococcus faecium has been a leading cause of multi-drug resistant enterococcal infections over Enterococcus faecalis in the United States. Approximately 40% of medical intensive care units reportedly found that the majority, respectively 80% and 90.4%, of device-associated infections (namely, infections due to central lines, urinary drainage catheters, and ventilators) were due to ...
Producers can reduce ruminant enteric fermentation using genetic selection, [97] [98] immunization, rumen defaunation, competition of methanogenic archaea with acetogens, [99] introduction of methanotrophic bacteria into the rumen, [100] [101] diet modification and grazing management, among others.
Fermentation is crucial to digestion because it breaks down complex carbohydrates, such as cellulose, and enables the animal to use them. Microbes function best in a warm, moist, anaerobic environment with a temperature range of 37.7 to 42.2 °C (99.9 to 108.0 °F) and a pH between 6.0 and 6.4.
Fermentation in winemaking, the process of fermentation used in wine-making Enteric fermentation , a digestive process, for example in ruminants Lactic acid fermentation , the biological process by which sugars such as glucose, fructose, and sucrose, are converted into cellular energy and the metabolic byproduct lactate