Table 2.

Microbiome species associated with different dietary habits, antibiotic exposure and therapeutic responses.

	Microbiome Diversity	p-Value/Rho
Smoking	Eggerthella lenta	0.03171159609
	Bacteroides uniformis	0.04712580917
	Parabacteroides distasonis	0.02032498682
	Ruminococcus bromii	0.01317982135
	Eubacterium dolichum	0.04625801676
	Shigella flexneri	0.03093423221
	Trichosporon asahii	0.005986598077
Alcohol	Collinsella aerofaciens	0.0370489641
	Yarrowia lipolytica	0.02290117753
	Trichosporon asahii	0.03762051
Antibiotic Use	Candida albicans	0.007496000617
	Candida dubliniensis	0.004912107598
	Candida Tropicalis	0.005475873728
	Candida sp.	0.008415458738
	Trichosporon mucoides	0.01966306396
Probiotic Use	Bacteroidetes Prevotella	0.01892686135
	Lactobacillus zeae	0.01330485808
	Anoxybacillus kestanbolensis	0.04702981161
	Metarhizium anisopliae	0.002430735173
	Trichosporon mucoides	0.009765045696
Red Meat	Bacteroides eggerthii	0.065/−0.31
	Staphylococcus epidermidis	0.070/−0.31
	Ruminococcus bromii	0.077/0.30
	Citrobacter gillenii	0.030/−0.37
Fish	Eubacterium dolichum	0.037/−0.358
	Cronobacter sakazakii	0.087/−0.289
	Haemophilus parainfluenzae	0.072/−0.311
Vegetables	Roseburia faecis	0.096/−0.28
	Faecalibacterium prausnitzii	0.080/−0.304
	Ruminococcus bromii	0.066/−0.318
	Veillonella parvula	0.002/−0.496
	Candida albicans	0.0028/−0.496
Sweets	Bifidobacterium adolescentis	0.056/0.329
	Blautia producta	0.060/0.329
	Agrobacterium sullae	0.078/0.306