Cereals intestinal bacteria

Crittenden, R., Karppinen, S., Ojanen, S., Tenkanen, M., Fagerstrom, R., Mattb, J., et al. (2002). In vitro fermentation of cereal dietary fibre carbohydrates by probiotic and intestinal bacteria. Journal of the Science of Food and Agriculture, 82, 781-789. 

Tieking, M., Korakli, M., Ehrmann, M.A., Ganzle, M.G., and Vogel, R.F. 2003. In situ production of exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic acid bacteria. Appl. Environ. Microbiol. 69, 945-952. 

Vitamin B12 is made naturally by bacteria that live in the intestines of all animals, including humans, as well as in soil. It binds to protein in food. Plants do not synthesize vitamin B12. Manufacturers who make vitamin B12 supplements use bacteria to grow the vitamin by a process similar to that which occurs naturally. Good food sources of vitamin B12 include animal foods, such as fish, meat, poultry, eggs, milk, cheese, and yogurt as well as fortified cereals. People who do not eat animal products should be sure to select foods fortified with artificially produced vitamin B12, because the synthetic vitamin is produced by a natural process that does not involve the destruction of animals or the consumption of animal products. 

Maltase accompanies amylase in animal tissues and completes the hydrolysis of polysaccharides. It is present in many bacteria, fungi, and yeasts, and in an insoluble form in ungerminated cereals. The optimal range of activity is about pH 6T (intestinal maltase) to pH 4-1 (malt-extract maltase). 

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