Effects of Glyphosate or “Organic Herbicide” on Rumen Bacterial Isolates In Vitro

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Authors

  • Neethu M. Jose Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Christchurch, New Zealand
  • Malik A. Hussain Department of Wine, Food and Molecular Biosciences, Lincoln University, Lincoln, Christchurch, New Zealand
  • Craig R. Bunt Department of Agricultural Sciences, Lincoln University, Lincoln, Christchurch, New Zealand

DOI:

https://doi.org/10.17140/aftnsoj-3-143

Keywords:

Glyphosate, Lactobacillus, Rumen isolate, Antibiotic, Organic

Abstract

Glyphosate (N-(phosphonomethyl) glycine) is widely used by agriculture and has been claimed to potentially influence microorganisms; for example, Lactobacillus spp., which forms part of the normal microbiota of humans and animals. Comparing a commercial glyphosate contain-ing herbicide against a recipe widely distributed on the internet, Kniss (2014) described as an organic herbicide the growth of five lactobacilli isolated from the bovine rumen and found little influence on rumen microbe isolates growth on agar plates. The growth of 5 isolates from the bovine rumen was not significantly influenced by glyphosate, a commercial glyphosate herbicide, and an organic herbicide and its components suggested that glyphosate influence is at most minor and likely to be of no consequence in vivo.

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Published

2017-09-08

How to Cite

Neethu M. Jose, Malik A. Hussain, & Craig R. Bunt. (2017). Effects of Glyphosate or “Organic Herbicide” on Rumen Bacterial Isolates In Vitro. Advances in Food Technology and Nutrition Sciences, 3(1), 42–44. https://doi.org/10.17140/aftnsoj-3-143

Issue

Vol. 3 No. 1 (2017): Volume 3 Issue 1 2017

Section

Articles

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All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.