fecal co-culture with or without herbs Metagenome

We cultured fecal pools from 12 healthy adults in chemically defined media to assess the prebiotic potential of four culinary herbs; Turmeric, Ginger, Black pepper and long pepper (Pipli). Cultures were grown for 48-72 hours anaerobically with or without 1% herb (w/v). Cell pellets were recovered and subjected to PCR amplification with V3-V4 primers and sequenced on the MISeq instrument.