Bacterial fermentation of organic matter like carbohydrates in the rumen produces Volatile Fatty Acid (VFA) that is readily absorbed and serves as a source of energy to the ruminant. VFA can have a major effect on the qualitative as well as quantitative production by the ruminant.

It is well-established that diets high in soluble carbohydrates (starch and sugar) can lead to over-production of VFA, particularly propionate and lactate, and consecutively lead to a drop in rumen pH and cause sub-acute ruminal acidosis (SARA) or acute acidosis. Cellulolytic bacteria operate within a narrow pH range and can only survive for a relatively short time below this range before their growth and activity are compromised. Thus, fiber digestion is inhibited if rumen pH remains low for long periods.

Vinyeast-P enables to fine-tune the rumen environment in such a way that there is a striking balance between productivity and acidosis. Vinyeast-P is composed of Live Yeast Culture Saccharomyces cerevisiae (LYC) and Propionibacteria. Their mode of action differs on the individual front although when administered as a combination they produce a better stimulating effect on the rumen synergistically.      LYC maintains the anaerobic condition of the rumen, itself being an oxygen scavenging organism, as well as stimulates the growth of other microbial anaerobes. It also enhances fiber digestion and thus improves the utilization of starch supplied in the diet. Lactic acid is prone to get accumulated in the rumen as its absorption is much slower than propionic acid. Propionibacterium being a lactic acid utilizing bacteria helps to convert the accumulated lactic acid to propionic acid, restoring the pH of the rumen back to normal. Thus keeps in check the detrimental effects of acidosis. Propionic acid is used by the ruminants to make blood glucose, milk protein, and milk sugar lactose, thus conferring the rumen wholesome nutrition. Hence, it can be concluded that tailored production VFA is the key that assures a better yielding ruminant.