Kumaraswamy Jeyaram

Abstract The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter.

History and up-to-date taxonomy of Weissella and Periweissella The genus Weissella was first described by Collins et al. (1993), who isolated a group of Leuconostoc-like microorganisms during a survey of the lactic acid microbiota of dry naturally fermented Greek sausage. The novel genus was named Weissella M.L. dim. fem. after Norbert Weiss, acknowledged microbiologist which largely contributed to the lactic acid bacteria (LAB) taxonomy.