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The Bacteriology of the Bovine Rumen: A Review

Department of Bacteriology, University of Maryland, College Park

ABSTRACT

Introduction

The microcosm of the bovine rumen is being explored with fervor by an ever-increasing number of bacteriologists. Most of the published investigations in this field have been made since 1940. It is now evident that the importance of studies on the rumen bacterial flora to problems of general interest such as ecology, synergism, antibiosis, and symbiosis is fully realized. Such practical problems as meat and milk production, utilization of feedstuffs, cellulose decomposition, and vitamin and protein synthesis need no further comment to justify exploration.

The indigenous bacterial flora of the rumen develops under conditions imposed by this unique and intricately constructed organ. The rumen is anaerobic and the reaction of the contents therein is usually near neutrality; the temperature is 39° C., and in most cases cellulosic matter is present in quantity. These conditions might be thought somewhat restrictive on bacterial activity. Actually the total number of viable bacteria is extremely great.