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

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.‎