This book offers an introduction to the microbes and microbial activity of the rumen. It offers an in-depth description of rumen bacteria, protozoa and fungi. Information is given on microbial concentrations and those factors which control or influence their numbers in the rumen. Both the synergism and negative effects resulting from microbial interactions are discussed.
Herbivores: animals adapted through microbial fermentation in the gastrointestinal tract to feed solely on plant materials
Gross anatomy, physiology and environment of the ruminant stomach
Classification and morphology of rumen protozoa
Establishment, numbers and diurnal changes in concentration of rumen protozoa
Metabolism, nutrition and growth of rumen protozoa
Distribution, specificity and role of the rumen protozoa
Rumen bacteria - history, methods of in vitro cultivation, and discussion of mixed culture fermentations
Cellulose digesting rumen bacteria
Species of rumen bacteria active in the fermentation of hemicellulose
Pectin-fermenting species of rumen bacteria
Starch digestors, other less numerous species, and facultative anaerobes in the rumen
Numbers, factors affecting the population and distribution of rumen bacteria
Additional metabolic activities and interactions among rumen micro- organisms
Burk Dehority's career has been primarily in research and graduate education and he currently holds the position of Professor at the Ohio Agricultural Research and Development Center, a unit of The Ohio State University, Ohio, USA.