What other best strategies are there in circumstances where you do not have regular access to collect fresh rumen liquor for your in vitro fermentation work? I have read that Rumen samples preserved at 4°C (for 72hrs) performs better than the one chilled /frozen ( -20 or -80 oC) as rumen samples preserved at these temperatures have low fermentative capacity?
Also check https://www.sciencedirect.com/science/article/abs/pii/S2095311915610814
In my view, the important aspect is to standardize your fermentation protocols and use always the same process to compare different batches. This will ensure that your results are comparable.
For instance, instead of changing protocols during the experiment, just decide a priori an appropriated method which will give you similar results in your setup.
Recently a group in Italy published a good comparison between techniques of rumen fluid preservation. doi:10.3390/ani9100815
As you will see the conditions of the inoculum always change with preservation.
Therefore, the preservation method will be dictated by your research question? if you are looking for the effect of different compounds on gases of fermentation, perhaps storing is not the answer.
If in doubt, try to duplicate this work and choose the method that gives you confidence on duplicating your results every time. Besides, you will be more confident on your results if you know the limitations of your method.
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