Effects of different foods and cooking methods on the gut microbiota: an in vitro approach

The aim of this study was to further study the gut microbiota growing on foods representative of the Mediterranean diets during in vitro fermentation with fecal inocula from 3 healthy adults. We performed in vitro digestions and fermentations of 56 foods using up to 6 cooking methods, resulting 159 combination. The resulting microbial composition was determined by sequencing the 16S rRNA gene. The experiment was part of the Stance4Health project from the European Union's Horizon 2020 research and innovation programme under grant agreement No 816303