Rumen Microbiology offers an introduction to the microbes and microbial activity that occurs in the rumen. It also offers an in-depth description of rumen bacteria, protozoa and fungi, provides information on concentrations and factors which control or influence concentration and discusses both the synergism and negative effects resulting from microbial interactions.

The ability of herbivores, especially ruminants, to convert energy from cellulose (an energy source not usable by man) to meat, milk and other products, is both of interest and economic importance. An understanding of the activity in the rumen should aid nutritionists in developing adequate feedstuffs for a variety of ruminant animals. The book also covers information on gastrointestinal fermentation by wild ruminants and non-ruminant herbivores.

Contents

1. Herbivores: animals adapted through microbial fermentation in the gastrointestinal tract to feed solely on plant materials
2. Gross anatomy, physiology, and environment of the ruminant stomach
3. Classification and morphology of rumen protozoa
4. Establishment, numbers, and diurnal changes in the concentration of rumen protozoa
5. Metabolism, nutrition and growth of rumen protozoa
6. Distribution, specificity and role of the rumen protozoa
7. Rumen bacteria — history, methods of in vitro cultivation, and discussion of mixed culture fermentations
8. Cellulose digesting rumen bacteria
9. Species of rumen bacteria active in the fermentation of hemicellulose
10. Pectin-fermenting species of rumen bacteria
11. Starch digesters, other less numerous species and facultative anaerobes in the rumen
12. Numbers, factors affecting the population and distribution of rumen bacteria
13. Rumen fungi
14. Additional metabolic activities and interactions among rumen microorganisms

Appendix
Index

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