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Dietary fibre from fruits, vegetables and grain foods. Insoluble dietary fibre is not absorbed in the human digestive tract but is important in maintaining the bulk of a bowel movement to avoid constipation. [5] Soluble fibre can be metabolized by bacteria residing in the large intestine.
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food.This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing ...
Some bacteria are limited to only one nutritional group, whereas others are facultative and switch from one mode to the other, depending on the nutrient sources available. [16] Sulfur-oxidizing, iron, and anammox bacteria as well as methanogens are chemolithoautotrophs, using inorganic energy, electron, and carbon sources.
Bacteria play a vital role in many stages of the nutrient cycle by recycling nutrients and the fixation of nitrogen from the atmosphere. The nutrient cycle includes the decomposition of dead bodies ; bacteria are responsible for the putrefaction stage in this process.
Bacteria are the largest and to date, best studied component and 99% of gut bacteria come from about 30 or 40 species. [7] About 55% of the dry mass of feces is bacteria. [ 8 ] Over 99% of the bacteria in the gut are anaerobes , but in the cecum , aerobic bacteria reach high densities. [ 5 ]
The bacteria and fungi live together in the gut and there is most likely a competition for nutrient sources present. [99] [100] Seelbinder et al. found that commensal bacteria in the gut regulate the growth and pathogenicity of Candida albicans by their metabolites, particularly by propionate, acetic acid and 5-dodecenoate. [98]
Microbial metabolism is the means by which a microbe obtains the energy and nutrients (e.g. carbon) it needs to live and reproduce.Microbes use many different types of metabolic strategies and species can often be differentiated from each other based on metabolic characteristics.
Microbial food cultures are live bacteria, yeasts or moulds used in food production. Microbial food cultures carry out the fermentation process in foodstuffs. Used by humans since the Neolithic period (around 10 000 years BC) [1] fermentation helps to preserve perishable foods and to improve their nutritional and organoleptic qualities (in this case, taste, sight, smell, touch).