Table 1.

Diversity of enterotypes of intestinal microorganisms depending on the type of microorganisms, energy source, vitamin production capacity and dietary components (based on [16,17,18,19,20]).

Enterotype Name	Microbiological Diversity	The Main Source of Energy	Production of Vitamins	Diet or Diet Components
Enterotype I	The most common bacteria are Bacteroides spp.	sugars and protein fermentation	biotin, riboflavin, panthenol, ascorbic acid and thiamine.	meat and products such as mayonnaise, cream, cheese, and other products containing large amounts of saturated fat
Enterotype II	The most common bacteria are Prevotella spp.	high ability to break down glycoproteins, especially mucins	biotin, riboflavin, panthenol, ascorbic acid and thiamine.	simple sugars and in vegetarians, Mediterranean ones, rich in fruits and vegetables
Enterotype III	The most common bacteria are Ruminococcus and Akkermansia spp.	protein fermentation, decomposition of mucin and simple sugars	biotin, riboflavin, panthenol, ascorbic acid and thiamine, folic acid	excess of alcohol and products rich in polyunsaturated fatty acids