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2. Auto-brewery syndrome - Wikipedia

   en.wikipedia.org/wiki/Auto-brewery_syndrome

   Gut fermentation syndrome, Endogenous ethanol fermentation Digestive system Auto-brewery syndrome ( ABS ) (also known as gut fermentation syndrome , endogenous ethanol fermentation or drunkenness disease ) is a condition characterized by the fermentation of ingested carbohydrates in the gastrointestinal tract of the body caused by bacteria or ...

3. List of microorganisms used in food and beverage preparation

   en.wikipedia.org/wiki/List_of_microorganisms...

   Fermentation (food) Food microbiology; References This page was last edited on 11 December 2024, at 08:10 (UTC). Text is available under the ...

4. Gastric acid - Wikipedia

   en.wikipedia.org/wiki/Gastric_acid

   The lowest pH of the secreted acid is 0.8, [7] but the acid is diluted in the stomach lumen to a pH of between 1 and 3. There is a small continuous basal secretion of gastric acid between meals of usually less than 10 mEq/hour. [8] There are three phases in the secretion of gastric acid which increase the secretion rate in order to digest a ...

5. A Complete B.R.A.T. Diet Food List for When Norovirus Hits - AOL

   www.aol.com/1-food-eat-upset-stomach-153600752.html

   Alcoholic beverages: Alcohol can interfere with the secretion of gastric acid, and it relaxes the esophageal sphincter, allowing stomach acid to travel up the esophagus, causing indigestion. “It ...

6. List of fermented foods - Wikipedia

   en.wikipedia.org/wiki/List_of_fermented_foods

   Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.

7. Lactobacillus acidophilus - Wikipedia

   en.wikipedia.org/wiki/Lactobacillus_acidophilus

   The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented milk or yogurt, though it is not the most common species for this. The species most readily grows at low pH levels (below 5.0), and has an optimum growth temperature of 37 °C.

8. Microbial food cultures - Wikipedia

   en.wikipedia.org/wiki/Microbial_food_cultures

   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).

9. Ruminant - Wikipedia

   en.wikipedia.org/wiki/Ruminant

   Rumen fermentation produces large amounts of organic acids, thus maintaining the appropriate pH of rumen fluids is a critical factor in rumen fermentation. After digesta passes through the rumen, the omasum absorbs excess fluid so that digestive enzymes and acid in the abomasum are not diluted.