Intrinsic and extrinsic factors and their relationship to microbial growth.

Then, the concentrated fraction of the fixed components of wine is reincorporated in order to obtain the concentrated base or 'semi-elaborated product' which is stable with respect to microbial alterations.

Depending on the characteristics and combinations of these factors, food products vary in their sensitivity to microbial or chemical / biochemical spoilage.

Depending on the characteristics and combinations of these factors, food products are differently sensitive to microbial or chemical / biochemical spoilage.

In such a context, chronic inflammation may represent the unifying trait of microbial alterations and the development of muscle-wasting conditions in advanced age through a gut microbiota-muscle crosstalk.

In such a context, chronic inflammation may represent the trait d’union of microbial alterations and the development of muscle-wasting conditions in advanced age through a gut microbiota-muscle crosstalk.

The relationship of these microbial changes to symptom resolution is still unclear, but it’s possible the diet alters gut microbiota in a way that reduces gas production and pain.