The review discusses the potential use of recombinant DNA technology to modify fermentation characteristics of rumen microorganisms with the objective of improving efficiency of meat, milk or wool production by ruminant livestock. Some of the genetic modification postulated are enhanced cellulolysis, reduced methanogenesis and decreased proteolysis/deamination. The technical difficulties involved in carrying out the gene modifications in terms of vector construction, uptake of DNA and expression of heterologous genes are discussed. Finally, the feasibility of introducing a genetically altered microorganism into a complex symbiotic ecosystem is questioned.
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Armstrong et al. (1985) studied this question.
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