Functional heterogeneity in the fermentation capabilities of the healthy human gut microbiota

In this study, we analyse of the ability of the gut microbiome of different individuals to ferment specific dietary fibers in an in vitro experimental model. We compare the production of different fermentation metabolites (Short Chain Fatty Acids) from the same inputs across different individuals, and study the relationship between this fermentation capability and microbiome composition as assessed via 16S rRNA sequencing.