Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Lactic acid bacteria (LAB) are fundamental in the production of fermented foods and several strains are regarded as probiotics. Large quantities of live LAB are consumed within fermented foods, but it is not yet known to what extent the LAB we ingest become members of the gut microbiome. By analysis...

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Bibliografiske detaljer
Udgivet i:Nat Commun
Main Authors: Pasolli, Edoardo, De Filippis, Francesca, Mauriello, Italia E., Cumbo, Fabio, Walsh, Aaron M., Leech, John, Cotter, Paul D., Segata, Nicola, Ercolini, Danilo
Format: Artigo
Sprog:Inglês
Udgivet: Nature Publishing Group UK 2020
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC7248083/
https://ncbi.nlm.nih.gov/pubmed/32451391
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41467-020-16438-8
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