Hutchins, Chloe
Sayavedra, Lizbeth
Diaz, Maria
Gupta, Puja
Tissingh, Elizabeth
Elumogo, Chiamaka
Nolan, John
Charles, Ian
Elumogo, Ngozi
Narbad, Arjan
Funding for this research was provided by:
Biotechnology and Biological Sciences Research Council (Food Innovation and Health BB/R012512/1 (BBS/E/ F/000PR10346), Newton Fund Joint Centre Award, and BBSRC Institute Strategic Programme Gut Microbes and Health BB/R012490/1 (BBS/E/F/000PR10355 and BBS/E/F/000PR10356), Food Innovation and Health BB/R012512/1 (BBS/E/ F/000PR10346), Newton Fund Joint Centre Award, and BBSRC Institute Strategic Programme Gut Microbes and Health BB/R012490/1 (BBS/E/F/000PR10355 and BBS/E/F/000PR10356), Food Innovation and Health BB/R012512/1 (BBS/E/ F/000PR10346), Newton Fund Joint Centre Award, and BBSRC Institute Strategic Programme Gut Microbes and Health BB/R012490/1 (BBS/E/F/000PR10355 and BBS/E/F/000PR10356), Food Innovation and Health BB/R012512/1 (BBS/E/ F/000PR10346), Newton Fund Joint Centre Award, and BBSRC Institute Strategic Programme Gut Microbes and Health BB/R012490/1 (BBS/E/F/000PR10355 and BBS/E/F/000PR10356), Food Innovation and Health BB/R012512/1 (BBS/E/ F/000PR10346), Newton Fund Joint Centre Award, and BBSRC Institute Strategic Programme Gut Microbes and Health BB/R012490/1 (BBS/E/F/000PR10355 and BBS/E/F/000PR10356))
Article History
Received: 17 March 2021
Accepted: 22 October 2021
First Online: 8 November 2021
Competing interests
: The authors declare no competing interests.