GNPS Ruminococcus gnavus Strains

Strains of Ruminococcus gnavus, specifically ATCC 29149, ATCC 35913, H2-28, and Mediterraneibacter gnavus AGR 2154 (previously known as Ruminococcus gnavus), were cultured under three different conditions: Meat Broth (CNTRL) Meat Broth with Sialic Acid (SIALIC) Meat Broth with 1% Porcine Mucin (PORCINE) The cultures were incubated for 3 hours. Following incubation, the spent media of the strains underwent polar metabolite analysis using liquid chromatography-mass spectrometry (LC-MS) in negative ion mode.