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Journal of Experimental Biology 29,54-56 (1952)
Published by Company of Biologists 1952

Fermentation in the Rumen of the Sheep : III. Intermediate Stages in the Fermentation of Wheaten Hay In Vitro by Micro-Organisms from the Rumen

F. V. GRAY 1 and A. F. PILGRIM 1

1 Division of Biochemistry and General Nutrition of the Commonwealth Scientific and Industrial Research Organization, University of Adelaide, South Australia

In an investigation of the intermediate stages of the rumen fermentation of wheaten hay in vitro, the proportion of propionic acid in the fatty acid products was shown to decrease during the first few hours, when the rate of production of acid was at a maximum. The composition and the rate of production were uniform over the rest of the fermentation period. Throughout the fermentation the proportion of propionic acid was considerably higher than in the rumen fluid.

Submitted on May 3, 1951






© The Company of Biologists Ltd 1952