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Exploração de bactérias produtoras de celulase do rúmen de búfalos Jafarabadi
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ISBN10: 6209252621
ISBN13: 9786209252624
Publisher: Edicoes Nosso Conhecimento
Published: Nov 24 2025
Pages: 68
Weight: 0.23
Height: 0.16 Width: 6.00 Depth: 9.00
Language: Portuguese
ISBN13: 9786209252624
Publisher: Edicoes Nosso Conhecimento
Published: Nov 24 2025
Pages: 68
Weight: 0.23
Height: 0.16 Width: 6.00 Depth: 9.00
Language: Portuguese
O rúmen, também conhecido como tripa, é a maior parte do retÃculo-rúmen e a primeira câmara do canal alimentar dos ruminantes. A digestão no retÃculo-rúmen é um processo complexo de fermentação executado por micróbios presentes no rúmen. O retÃculo-rúmen é um dos poucos órgãos presentes nos animais que digere celulose e outros carboidratos recalcitrantes, além de ser o principal local onde ocorre a fermentação mediada por micróbios dos alimentos ingeridos. O ecossistema microbiano do rumen é um dos ambientes microbiológicos mais complexos e diversificados. Entre a flora diversificada, o género Ruminococcus é o micróbio mais conhecido que desempenha um papel importante na degradação da celulose. O Ruminococcus decompõe a fibra vegetal em glicose monossacarÃdea, que pode então ser decomposta através da glicólise. Estima-se que 70% dos micróbios no rumen ainda não tenham sido identificados. As proporções de micróbios presentes no rúmen variam muito, dependendo da dieta. Robert E. Hungate, em 1940, foi o primeiro a investigar este sistema.
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