ACE	Abundance-based coverage estimator
ANFs	Antinutritional factors
ASVs	Amplicon sequence variants
BMI	Body mass index
EAAs	Essential amino acids
FOM	Fermented food samples from omnivore group
FOM-1	Fermented soybean curd
FOM-2	Sour fermented spider flower (pak sian dong)
FOM-3	Salty fermented fish
FOM-4	Kefir
FVG	Fermented food samples from vegetarian group
FVG-1	Sweetened fermented rice (Khao-Mak)
FVG-2	Salty fermented soybean condiment (plara-jae)
FVG-3	Sour fermented mushroom (nham)
FVG-6	Salty fermented soybean paste (kapi-jea)
FVG-7	Sour fermented spinach
KEGG	Kyoto Encyclopedia of Genes and Genomes pathways
LDA	Linear Discriminant Analysis
LEfSe	Linear Discriminant Analysis Effect Size
NMR	Nuclear magnetic resonance
OM	Omnivore
OTUs	Operational Taxonomic Units
PCoA	Principal Coordinate Analysis
LAB	Lactic acid bacteria
PERMANOVA	Permutational Multivariate Analysis of Variance
rRNA	Ribosomal RNA
SCFAs	Short-chain fatty acids
STAMP	Statistical Analysis of Metagenomic Profiles
VG	Vegetarian