pH and peptide supply can radically alter bacterial populations and short-chain fatty acid ratios within microbial communities from the human colon

Agriculture & Biology

• short chain fatty acids 88%
• colon 78%
• microbial communities 75%
• fatty acid composition 61%
• peptides 53%
• butyrates 41%
• Bacteroides 23%
• Roseburia 22%
• propionates 13%
• Eubacteria 8%
• fluorescence in situ hybridization 6%
• probes (equipment) 6%
• digestive system 5%
• acetates 5%
• ribosomal RNA 4%
• fermentation 4%
• carbohydrates 4%
• microorganisms 4%
• bacteria 3%

Medicine & Life Sciences

• Volatile Fatty Acids 100%
• Microbiota 78%
• Colon 63%
• Peptides 50%
• Butyrates 49%
• Population 30%
• Bacteroides 25%
• Propionates 17%
• Batch Cell Culture Techniques 9%
• Bacteria 8%
• Fermentation 6%
• 16S Ribosomal RNA 6%
• Fluorescence In Situ Hybridization 6%
• Acetates 6%
• Carbohydrates 5%
• Growth 3%

Earth & Environmental Sciences

• peptide 80%
• fatty acid 71%
• microbial community 66%
• carbohydrate 9%
• fermentation 9%
• acetate 9%
• fluorescence 8%
• probe 7%
• substrate 6%
• bacterium 6%
• in situ 6%
• effect 2%