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. 2020 Dec 23;7:615003. doi: 10.3389/fnut.2020.615003

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Copyright © 2020 Shah, Brown, Mayengbam, Gänzle, Wang, Mu, Lettrari, Bertagnolli and Shearer.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Impact of chronic consumption of conventional vs. sourdough pasta on bacterial and fungal diversity of overweight participants after consumption of conventional and sourdough pasta for 5 days. (A) Bacterial and (B) fungal abundance; (C) bacterial and (D) fungal beta diversity; (E) bacterial and (F) fungal alpha diversity assessed using Shannon Index. *Indicates statistical significance (p < 0.05) compared to baseline values.