Consumption of fermented foods is associated with systematic differences in the gut microbiome and metabolome

mSystems

Volumn 5, Issue 2, 2020, Pages

  Taylor, Bryn C ^a   Lejzerowicz, Franck ^b   Poirel, Marion ^d   Shaffer, Justin P ^b   Jiang, Lingjing ^a   Aksenov, Alexander ^c   Litwin, Nicole ^f   Humphrey, Gregory ^b   Martino, Cameron ^a   Miller Montgomery, Sandrine ^e,f   Dorrestein, Pieter C ^b,c,f   Veiga, Patrick ^d   Song, Se Jin ^f   McDonald, Daniel ^b   Derrien, Muriel ^d   Knight, Rob ^b,e,f  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF CALIFORNIA SAN DIEGO   (United States)

^c UNIVERSITY OF CALIFORNIA SAN DIEGO   (United States)

^d Groupe Danone   (France)

^e UNIVERSITY OF CALIFORNIA SAN DIEGO   (United States)

^f UNIVERSITY OF CALIFORNIA SAN DIEGO   (United States)

Author keywords

Fermented food; Microbiome

Indexed keywords

CONJUGATED LINOLEIC ACID;

ARTICLE; FECES ANALYSIS; FERMENTED PRODUCT; FOOD INTAKE; GENE SEQUENCE; HUMAN; INTESTINE FLORA; LONGITUDINAL STUDY; MASS SPECTROMETRY; METABOLOME; NONHUMAN;

EID: 85082016785     PISSN: None     EISSN: 23795077     Source Type: Journal    
DOI: 10.1128/mSystems.00901-19     Document Type: Article

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