The human gut microbiota ferments dietary non‐digestible carbohydrates into short‐chain
fatty acids (SCFA). These microbial products are utilized by the host and propionate and …

In the quest to reduce global food loss and waste, fruit processing wastes, particularly citrus
peel waste (CPW), have emerged as a promising and sustainable option for biorefinery …

The diet provides carbohydrates that are non-digestible in the upper gut and are major
carbon and energy sources for the microbial community in the lower intestine, supporting a …

Marine macroalgae have huge potential as feedstocks for production of a wide spectrum of
chemicals used in biofuels, biomaterials, and bioactive compounds. Harnessing macroalgae …

Short-chain fatty acids (SCFAs) including acetate, formate, propionate, and butyrate are the
end products of dietary fiber and host glycan fermentation by the human gut microbiota …

The use of additives in food products has become an important public health concern. In
recent reports, dietary emulsifiers have been shown to affect the gut microbiota, contributing …

Salinity stress is a major challenge to agricultural productivity and global food security in
light of a dramatic increase of human population and climate change. Plant growth …

Abstract Effects of 3 commercial lactic acid bacteria (LAB) inoculants and 6 single strains of
LAB on fermentation and levels of aflatoxins and other mycotoxins in high-moisture corn …

Brucella are highly infectious bacterial pathogens responsible for brucellosis, a frequent
worldwide zoonosis. The Brucella genus has recently expanded from 6 to 11 species, all of …

The objective of this study was to determine the extent that the aronia berry matrix affects gut
microbiota composition, fecal short chain fatty acids (SCFAs), and colonic anthocyanins in …