They are produced from the fermentation of carbohydrates. Butyrate is one of the more studied SCFAs and research has found it provides an energy source for colon epithelial cells and helps to fortify the intestinal barrier, making it crucial for gut health. While more research is needed, some ...
Bacteria, often Lactobacillus in combination with yeasts and molds, have been used for thousands of years in the preparation of fermented foods such as cheese, pickles, soy sauce, sauerkraut, vinegar, wine and yoghurt. Hazards Not all microorganisms are harmless, some can pose a serious threat ...