The effect of frozen-rethawing technique on detaching firmly associated bacteria from in situ hay residues

Autor:	Ziro Morita, J. Sekine, Hossam El-Dein Mohamed Kamel, Tetsuyuki Suga
Rok vydání:	1995
Předmět:	In situ Food Animals Mean value Associated bacteria Hay Animal Science and Zoology Food science Biology Microbiology
Zdroj:	Canadian Journal of Animal Science. 75:481-483
ISSN:	1918-1825 0008-3984
DOI:	10.4141/cjas95-071
Popis:	The efficacy of a frozen-rethawing technique on detaching firmly associated bacteria from in situ hay residues was evaluated using two ruminally cannulated sheep. The firmly associated bacteria adhering to in situ residues varied between and within timothy and lucerne hays. The removal percentage of firmly associated bacteria, using purine as a bacterial marker, ranged from 69.6 to 86.2% and from 49.7 to 93.4% with a mean value of 83.6 and 79.7% in timothy and lucerne hays, respectively. Key words: Particle-firmly associated bacteria, in situ residual
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::01eb85137b220788a9e6ee0363e89cf7 https://doi.org/10.4141/cjas95-071 Zobrazit plný text záznamu