The_impact_of_pH_on_lactate_consumption_by_the_human_gut_microbiota-sc-3388
The_impact_of_pH_on_lactate_consumption_by_the_human_gut_microbiota
This is a study of the role that pH and lactate concentration plays on the ability of the gut microbiota to consume lactate. Continuous culture fermentor vessels were inoculated with mixed faecal slurries, and pH and lactate supply were altered. The microbiota response to these alterations was measured by carrying out 16S rRNA gene sequencing. These data are part of a pre-publication release. For information on the proper use of pre-publication data shared by the Wellcome Trust Sanger Institute (including details of any publication moratoria), please see http://www.sanger.ac.uk/datasharing/
Lactate is a fermentation byproduct produced by a number of colonic microbes and accumulation of this compound in the human colon has been linked to disorders such as ulcerative colitis. In health, lactate typically does not accumulate as it is consumed by specific groups of lactate-utilising anaerobes and converted into health promoting short chain fatty acids such as butyrate. In order to identify a broad range of lactate utilising bacteria, and to understand their ability to respond to varying pH and lactate supply conditions, we applied 16S rRNA gene sequencing to continuous culture fermentor vessels inoculated with human faecal microbiota.