This paper discusses the types and properties of microorganisms found in avian ceca, with special reference to the chicken. Microbial activity in the cecum is primarily fermentative, but there has been little evidence of cellulose fermentation, and the predominant bacterial types are relatively inactive against other high-molecular-weight compounds of dietary origin. In all avian species examined, the consistent presence of large populations of uric acid-degrading bacteria supports the view that microbial populations in the ceca permit reabsorption of water and possibly nonprotein nitrogen from the backflow of urine. These capabilities may be of particular importance to wild birds under conditions of water and food deprivation.