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...

Descripción completa

Detalles Bibliográficos
Autores principales: Pasolli, Edoardo, De Filippis, Francesca, Mauriello, Italia E., Cumbo, Fabio, Walsh, Aaron M., Leech, John, Cotter, Paul D., Segata, Nicola, Ercolini, Danilo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7248083/
https://www.ncbi.nlm.nih.gov/pubmed/32451391
http://dx.doi.org/10.1038/s41467-020-16438-8

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7248083/
https://www.ncbi.nlm.nih.gov/pubmed/32451391
http://dx.doi.org/10.1038/s41467-020-16438-8

Ejemplares similares