The waxy mutation in sorghum and other cereal grains reshapes the gut microbiome by reducing levels of multiple beneficial species.

Grain from each of these six pairs of wild type lines and isogenic waxy derivatives was subsequently used in individual in vitro microbiome fermentation reactions with human stool microbiomes from 12 donors (three females and nine males) with distinct baseline microbiome compositional features (Figure S1). Compositional features of the microbiomes from multiple subjects showed highly significant treatment effects in fermentations of waxy compared to wild type parental lines.

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