Rumen is a persistent and specific ecosystem consists of bacteria, protozoa and fungus where feed fermentation takes place in it. Produced Hydrogen in rumen can be used in the synthesis of the volatile fatty acids and the microbial protein and its excess would be eliminated through the production of Methane by methanogenesis. Nutritionists have tried to find ways to decrease loss and energy and...

Predicting and controlling the behaviour of microbial ecosystems demands a fundamental understanding of the factors controlling their dynamics. In the natural environment microbes typically live in small local populations with limited and unpredictable nutrient supply and high death rates. Here, we show that these conditions can produce oscillations in microbial population dynamics, even for a ...

The emerging fields of microbial population genetics and genomics provide an avenue to study the ecological rules that govern how communities form, function, and evolve. Our struggle to understand the causes and consequences of microbial diversity stems from our inability to define ecologically and evolutionarily meaningful units of diversity. The 16S rRNA-based tools that have been so useful i...

Rumen is a persistent and specific ecosystem consists of bacteria, protozoa and fungus where feed fermentation takes place in it. Produced Hydrogen in rumen can be used in the synthesis of the volatile fatty acids and the microbial protein and its excess would be eliminated through the production of Methane by methanogenesis. Nutritionists have tried to find ways to decrease loss and energy and...

The aim of this study was to evaluate gastrointestinal microbial population response and performance of broiler chickens fed organic acids and silver nanoparticles coated on zeolite under heat stress condition. In this experiment, 375 one-day old broiler chicks (Cobb 500) were randomly divided into 5 treatments containing 5 replicates with 15 birds in each replicate. Five dietary treatments wer...

Background and Objectives: This study is the first research on the physiochemical characteristics, microbial population and microstructure of Poosti cheese over 90-days of ripening. The main difference between Poosti cheese and other types of traditional cheese is the skin, which is used for its storage. Materials and Methods: Physicochemical characteristics including moisture, salt, pH, acidi...

In collective resistance, microbial communities are able to survive antibiotic exposures that would be lethal to individual cells. In this review, we explore recent advances in understanding collective resistance in bacteria. The population dynamics of 'cheating' in a system with cooperative antibiotic inactivation have been described, providing insight into the demographic factors that determi...