Thermal processing of food reduces gut microbiota diversity of the host and triggers adaptation of the microbiota: evidence from two vertebrates.

Microbiome · 2018 · PMC5984331 · PMID 29855351

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0.0510

closest p · 1.0× alpha

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near-significantp = 0.051so close (0.05 < p ≤ 0.1)

Thermal processing of food decreases gut microbial diversity TG led to significantly lower Shannon index diversity in the catfish gut ( p < 0.05) and had near-significant effects on reduced species evenness ( p = 0.051 for Simpson index) and species richness ( p = 0.075 for observed species and p = 0.051 for Chao1) compared with NG (Fig. 2a ).

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