Fermented foods are a known source of lactic acid bacteria. A high-throughput sequencing analysis of food and human metagenomes proves that fermented foods are a source of lactic acid bacteria for the gut microbiome, and that abundance is shaped by both age and lifestyle.

Identifying high quality probiotics available in the marketplace isn’t an easy task. A recent panel of experts suggest some recommendations to companies producing probiotics for assuring probiotics’ quality, from their manufacture to their selling.

The last 8th Gut Microbiota for Health World Summit hold in Miami in March updated the science behind gut microbiota and diet, probiotics, functional gastrointestinal disorders and metabolic and liver conditions. Check out here the Summit’s official report.