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Live bacteria found in the intestinal tract would constitute probiotics. Yoghurt, Tempeh, Miso, Kombucha and Natto are some of the examples of probiotics. Lactobacillus and Bifidobacterium are the beneficial bacteria used in preparing such foods. Probiotics compete against pathogenic bacteria by releasing substances like lactic acid or acetic acid. This would prevent the growth of pathogenic organisms.
Compounds in foods that initiate beneficial fungi or bacterial activity would constitute prebiotics. Bananas, onions, asparagus, leeks and garlic are examples of prebiotics. Prebiotics can act as foods for beneficial bacteria in your gut, which can prevent the growth of harmful bacteria.
Prebiotics act as food for microorganisms. These microorganisms secrete chemical compounds after consuming this fibre which is termed postbiotics. Postbiotics are waste products of microbial activity. Bacteriocins, organic compounds, carbonic products and certain enzymes are examples of postbiotics. Foods that can increase production of post biotics in the gut include pickles, buttermilk, certain types of cheeses, tempeh and miso.
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