Characterization of Arabian fermented foods microbiota and interaction with gut microbiome of ?Bedouin population

More than 2 million of Saudi population live a nomadic life and consume specific types of local ?fermented foods and dairy products in routine diet. Microbial communities within such fermented ?foods are often originating from environmental sources and the bacterial species in such type of ?foods eventually reach the gut where they can interact with intestinal microbiota of the host. This ?interaction is significant for human health, as local fermented food microbiota is considered ?important source of probiotics and as well as of other environemtnal microorganisms that can ?intervene in the gut microbiome composition and homeostasis. The interaction between the ?microbiota of gut and intake food highlight the importance to investigate the microbiological ?quality of fermented foods. In this study, we are proposing to analyze the microbiota of locally ?fermented foods and their impact on the gut microbiome of Bedouin population of Saudi Arabia. ?We aim to concomitantly analyse the samples via direct observation using Gram staining, electron ?microscopy and by extensive culturomics analysis. High throughput MALDI-TOF mass ?spectrometry system will be used for identification of isolated species. In addition, each sample ?will be studied by 16S rRNA amplicon targeting V6 region pyrosequencing. Comperative analysis ?will be perfomed to identifiy the impact and specific species richness in Bedouin gut's microbiome ?due to the consumption of local fermented foods. We propose to apply these techniques on 10 ?stool samples from Bedouin individuals compare with 7 samples of locally fermented foods ?commonly use by those peoples.?