Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome

Consumption of Fermented Foods Is Associated with Systematic Differences in the Gut Microbiome and Metabolome

ABSTRACT Lifestyle factors, such as diet, strongly influence the structure, diversity, and composition of the microbiome. While we have witnessed over the last several years a resurgence of interest in fermented foods, no study has specifically explored the effects of their consumption on gut microb...

Descripción completa

Guardado en:
Detalles Bibliográficos
Autores principales: Bryn C. Taylor, Franck Lejzerowicz, Marion Poirel, Justin P. Shaffer, Lingjing Jiang, Alexander Aksenov, Nicole Litwin, Gregory Humphrey, Cameron Martino, Sandrine Miller-Montgomery, Pieter C. Dorrestein, Patrick Veiga, Se Jin Song, Daniel McDonald, Muriel Derrien, Rob Knight
Formato: article
Lenguaje:EN
Publicado: American Society for Microbiology 2020
Materias:
microbiome
fermented food
Microbiology
QR1-502
Acceso en línea:https://doaj.org/article/00a1fedfa57a4722825a7404a273f55b
Etiquetas: Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!

Internet

https://doaj.org/article/00a1fedfa57a4722825a7404a273f55b

Ejemplares similares