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mSystems, v.5 no.2, 2020년, pp.e00901-19 - e00901-19
Taylor, Bryn C. (Biomedical Sciences Graduate Program, University of California San Diego, La Jolla, California, USA) , Lejzerowicz, Franck (Department of Pediatrics, School of Medicine, University of California San Diego, La Jolla, California, USA) , Poirel, Marion (IT&M Innovation on behalf of Danone Nutricia Research, Palaiseau, France) , Shaffer, Justin P. (Department of Pediatrics, School of Medicine, University of California San Diego, La Jolla, California, USA) , Jiang, Lingjing (Division of Biostatistics, University of California San Diego, La Jolla, California, USA) , Aksenov, Alexander (Skaggs School of Pharmacy and Pharmaceutical Sciences, University of California San Diego, La Jolla, California, USA) , Litwin, Nicole (Center for Microbiome Innovation, University of California San Diego, La Jolla, California, USA) , Humphrey, Gregory (Department of Pediatrics, School of Medicine, University of California San Diego, La Jolla, California, USA) , Martino, Cameron (Bioinformatics and Systems Biology Program, University of California San Diego, La Jolla, California, USA) , Miller-Montgomery, Sandrine (Department of Bioengineering, Jacobs School of Engineering, University of Cal) , Dorrestein, Pieter C. , Veiga, Patrick , Song, Se Jin , McDonald, Daniel , Derrien, Muriel , Knight, Rob , Cristea, Ileana M.
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Public interest in the effects of fermented food on the human gut microbiome is high, but limited studies have explored the association between fermented food consumption and the gut microbiome in large cohorts. Here, we used a combination of omics-based analyses to study the relationship between th...
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