How Fermented Foods Feed a Healthy Gut Microbiota: A Nutrition Continuum

Introduction: The environmental microbiome and the interdependence of all life - Rob Dunn
Part 1 - Foods and their associated microbes Chapter 1. Infant nutrition: The microbiome of breast milk - Alison Stuebe Chapter 2. Dairy: Cheese and yogurt - Jose M. Bruno-Barcena Chapter 3. Breads - Maria De Angelis or Marco Gobbetti Chapter 4. Meats - Silvina Fadda Chapter 5. Vegetables - Ilenys Diaz Chapter 6. Current methods of production and conservation of food - Jose M. Bruno-Barcena
Part 2 - The oral microbiome as gatekeeper Chapter 1. The healthy oral microbiota - Roland Arnold Chapter 2. Dysbioses of the oral microbiota and disease - Apoena Ribeiro Chapter 3. The role on uncultivable organisms in oral health - Flavia Teles Chapter 4. The oral microbiome and health implications - Eva Helmerhorst
Part 3 - Gut Microbiome Chapter 1. Early gut microbiome, a good start in nutrition and growth may have lifelong lasting consequences - Amanda Thompson Chapter 2. Probiotics - Todd Klaenhammer Chapter 3. Prebiotics - Jens Walter Chapter 4. The disappearing microbiota: Diseases of the Western civilization - M. Andrea Azcarate-Peril Chapter 5. Infectious diseases and Antibiotics - Sophia Kathariou Chapter 6. The future: Personalized nutrition - Lawrence David