Fig. 5: Comparison analysis between fermented food microbiota and the gut microbiota of healthy Chinese individuals.
From: Chinese soy-based microbiome and associated microbial risks: a metagenomic investigation
A Heatmap of microbial species shared across all three fermented soy products, with adjacent bar plots showing their prevalence across 689 gut metagenomes from Chinese individuals. B Overlap between MAGs from fermented foods and Chinese gut MAGs, based on fastANI (≥95% ANI threshold for species-level match). The x-axis denotes eight Chinese gut metagenomic datasets sourced from curateMetagenomicData. C Phylogenetic reconstruction using StrainPhlAn of Klebsiella quasipneumoniae and Klebsiella pneumoniae strains from fermented foods (DC, DJ, FR) and Chinese gut samples. Clustering of strains within the same clade or showing short phylogenetic distances indicates potential strain-level transmission from food to gut.
