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MiFoDB, a workflow for microbial food metagenomic characterization, enables high-resolution analysis of fermented food microbial dynamics

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By Matthew R Olm, Joshua Evans, Elisa B Caffrey, Caroline I Kothe
| biorxiv.org
Abstract Fermented foods, which contain a diverse array of microbial metabolites and microbes, are increasingly recognized as potential mediators of human immune and metabolic health. While there is growing interest in characterizing the microbial landscape of fermented foods, current characterization methods typically rely on 16S rRNA sequencing or marker gene-based methods, which have low taxonomic resolution and cannot functionally characterize microbes.
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