Fig. 2From: On pickles: biological and sociocultural links between fermented foods and the human gut microbiomeRelative abundance of bacteria genera in fermented food samples. Genera shown are those present with at least 10% relative abundance in at least one food sample. Genera comprising less than 10% abundance are represented in light gray to improve visualization for comparison. Salted vegetables, wild fermented grains, beans, yogurt, sake, and the kefir grain are dominated by lactic acid fermenting bacteria (shades of blue). Enterobacteriaceae* comprises a single high-abundance ASV that could not be resolved at the genus levelBack to article page