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It is likely a volatile organic compound (VOC) that is released as a by-product of microbial metabolism, although microbes can also produce some inorganic compounds, such as hydrogen sulfide (rotten egg smell). It could be any of a number of compounds, depending on the microbial species and the environmental conditions. The only relevant paper I could find ...


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Well the stomach is capable of creating HCL, with a Ph of 2 on average, so most bacteria die in the stomach anyway. The acid in acidic drinks is not even strong enough to be any help and as it is any bacteria that are not killed by the stomach cannot be killed with the help of acidic drinks unless they have special healing properties. And acidic sugary ...


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