Fermentation by colonic bacteria

**Fermentation by colonic bacteria** describes the metabolic activities of the gut microbiota in the large intestine, where complex carbohydrates, proteins, and endogenous substrates that escape digestion in the upper gastrointestinal tract are broken down. The primary products are **short-chain fatty acids (SCFA)**, particularly acetate, propionate, and butyrate, which support colonic epithelial health, influence systemic metabolism, regulate inflammation, and may have protective roles against colorectal cancer. The process involves a wide diversity of bacterial species (e.g., Firmicutes like Lachnospiraceae, *Faecalibacterium prausnitzii*, and *Bacteroides* species) and is highly substrate-dependent, modulating both the microbiome composition and functional output. Fermentation is not a single molecule or defined structure, but a complex, community-driven set of biochemical reactions essential for gastrointestinal and systemic health[1][2][3][4][5]. **Note:** This entry is not a receptor, protein, or individual molecular target, and thus is not suited for structured molecular target annotation for therapeutic development. If a molecular target related to this process is desired, a specific enzyme, bacterial species, or metabolite pathway should be indicated.

Other names

Colonic bacterial fermentationGut microbial fermentationColonic fermentation