The study reveals that a small portion of each person's microbiome comes from the food they consume, highlighting the interconnectedness of diet and microbiota.
Segata's team sequenced microbial DNA from nearly 2,000 foods, revealing significant overlap of microbes in both fermented foods and the human microbiome.
Most notable was the discovery that nearly half of the identified microbes had never been seen before, showcasing the diverse microbial life in our foods.
The research underscores how similar foods tend to harbor similar microbes, emphasizing distinct microbial signatures across various types of fermented products.
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