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Techniques Employed in Cultural Investigations of the Bacteriology of Bovine Rumen Contents¹

University of Maryland²

Abstract

Data are presented which indicate that the total bacteria counts obtained on rumen samples vary only slightly when held at room temperature for time intervals up to eight hours before processing.

Aeration of rumen samples by vigorous agitation over periods of time up to four hours results in little change in the total bacteria count.

Rumen fluid contains unknown substances essential for optimal growth of some rumen bacteria. These substances were not provided by a commercial medium devised for nutritionally fastidious bacteria. Modifications of techniques used in processing rumen samples are suggested in the light of the findings presented.

¹ This investigation was supported in part by a grant from the Ralph E. Ogden Foundation. Paper No. A-368, Contribution No. 2357 of the Maryland Agricultural Experiment Station.

² Departments of Bacteriology and Dairy Husbandry, College Park, Maryland.