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Introduction to Gastrointestinal Microbial Ecology

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Gastrointestinal Microbiology

Part of the book series: Chapman & Hall Microbiology Series ((CHMBS))

Abstract

Human appreciation of anaerobic life is relatively recent. It was chiefly Pasteur (1858) who alerted the world to the actions of microorganisms in the absence of oxygen. Pasteur described the formation of lactic acid, ethanol, and butyric acid and their specific microbial origins. Fermentation has become the almost universal term to describe these and similar processes occurring in the absence of O2.

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Authors
  1. Marvin P. Bryant
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Editors and Affiliations

  1. Department of Animal Sciences and Division of Nutritional Sciences, University of Illinois, USA

    Roderick I. Mackie Ph.D.  & Bryan A. White Ph.D.  & 

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© 1997 Springer Science+Business Media Dordrecht

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Bryant, M.P. (1997). Introduction to Gastrointestinal Microbial Ecology. In: Mackie, R.I., White, B.A. (eds) Gastrointestinal Microbiology. Chapman & Hall Microbiology Series. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-4111-0_1

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  • DOI: https://doi.org/10.1007/978-1-4615-4111-0_1

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-6843-4

  • Online ISBN: 978-1-4615-4111-0

  • eBook Packages: Springer Book Archive

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