PRJNA668386
Sourdough pasta consumption in obese adults - 16S rRNA and ITS2 sequencing
This study comprehensively examined the impact of sourdough fermentation on the microbial composition of the culture, pasta, its subsequent effects on glycemic responses and gut microbiota in overweight men and women (BMI - >25 kg/m2) compared to a conventional, non-fermented pasta. Two, randomized crossover trials were performed. Analysis of fecal bacterial and fungal (mycobiome) microbiota showed no change at the individual species or genus levels. However, fungi were adaptive following chronic pasta consumption with decreases in alpha diversity of fungi following sourdough, but not conventional pasta.