Under conventional (CONV) conditions, the microbial flora is capable of breaking down most dietary derived carbohydrates as well as complex carbohydrates (glycolipids, glycoproteins, etc.) from the host. The major end products of these processes are short-chain fatty acids (SCFAs). In non-ruminants, most of the fermentation takes place in the large bowel. In ruminants, however, most acids are formed more proximal in the gastrointestinal (GI) tract. These microbial derived products may influence upon many host related functions, locally in the GI tract as well as elsewhere in the body. In germ-free (GF) animals, neglectable amounts of SCFAs are found in faeces. Parallel studies in GF and CONV animals given a standardized diet and ex-GF animals, receiving the same diet and mono/poly-associated with known microbial species, represent excellent models for answering such questions as (i) what can the microbes do? and (ii) what have the microbes done? These models allow detailed studies of the complex interplay between the host, his diet and his GI flora.