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Cultivation of Rumen Protozoa. I. Factors Influencing the Cultivation of Rumen Oligotrich Protozoa “In Vitro”
Author(s) -
Rahman S. A,
Purser D. B.,
Tyznik W. J.
Publication year - 1964
Publication title -
the journal of protozoology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.067
H-Index - 77
eISSN - 1550-7408
pISSN - 0022-3921
DOI - 10.1111/j.1550-7408.1964.tb01720.x
Subject(s) - rumen , protozoa , streptomycin , starch , biology , in vitro , zoology , microbiology and biotechnology , food science , biochemistry , antibiotics , fermentation
SYNOPSIS. Factors influencing the cultivation of entodinia in vitro have been studied. It was found that removal of particulate material, culture division, or a combination of both resulted in similar maximum protozoal concentrations. At the same time, untreated culture concentrations declined rapidly after reaching a maximum concentration at about the tenth day. At concentrations of streptomycin greater than 25 μg per ml of media, increasing the level of streptomycin extended the time required for a culture to attain a maximum protozoal concentration. A significant relationship (P>.01) was demonstrated between the starch concentration and the protozoal concentration, and it was found that various combinations of starch and streptomycin produced different relative protozoal concentrations in initial and established cultures. Implications arising from these results are discussed.