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Abstract
The human gut contains a highly diverse microbial community that is essentially an
open ecosystem, despite being deeply embedded within the human body. Food-associated
fermentative bacteria, including probiotics, are major sources of ingested bacteria
that may temporarily complement resident microbial communities, thus forming part
of our transient microbiome. Here, we review data on the fate and activity of ingested
bacteria and, in particular, lactobacilli and bifidobacteria in the gastrointestinal
(GI) tract and their impact on the composition and metabolism of the gut microbiome
with a focus on data from clinical studies. In addition, we discuss the mechanisms
involved and the potential impact on the host's health.