Mikrobiota

A community of microorganisms—including, above all, bacteria, archaea, fungi, algae, and viruses—that share a habitat and interact with one another within it (see also: microbiome; see also:gut microbiome).

Microbiota improve the digestion of food by facilitating the absorption of nutrients, the removal of waste products, and protection against the invasion of pathogens. They are also involved in the breakdown of medications, the detoxification of exogenous toxins, and the synthesis of vitamins—such as B1, B2, B5, B6, B12, K, and folic acid—as well as in the deconjugation of bile acids. Furthermore, they are responsible for the breakdown of indigestible carbohydrates and the formation of short-chain fatty acids (acetic acid, propionic acid, and butyric acid). 

1. Berg G et al. (2020) Microbiome definition revisited: old concepts and new challenges. Microbiome 30;8(1):103. doi: 10.1186/s40168-020-00875-0. 

2. Schwiertz A (2022) The Microbiome and Plants. The Microbiome and Plant-Based Nutrition. ZPT; 43(01): 5–8
   DOI: 10.1055/a-1736-2627