Fermentation Ability of Gut Microbiota of Wild Japanese Macaques in the Highland and Lowland Yakushima: in Vitro Fermentation Assay and Genetic Analyses

• Goro Hanya ^[6] ; Janko Tackmann ^[1] ; Akiko Sawada ^{[6] [3]} ; Wanyi Lee ^[6] ; Sanjeeta Sharma Pokharel ^[7] ; Valdevino Gisele de Castro Maciel ^[8] ; Akito Toge ^[6] ; Kota Kuroki ^[6] ; Ryoma Otsuka ^[2] ; Ryoma Mabuchi ^[2] ; Jie Liu ^[9] ; Masaomi Hatakeyama ^{[1] [10]} ; Eri Yamasaki ^[1] ; Christian von Mering ^[1] ; Rie Shimizu-Inatsugi ^[1] ; Takashi Hayakawa ^{[6] [4] [11]} ; Kentaro K. Shimizu ^{[1] [5]} ; Kazunari Ushida ^[3]
  1. [1] University of Zurich

     University of Zurich

     Zürich, Suiza

     
  2. [2] Kyoto University

     Kyoto University

     Kamigyō-ku, Japón

     
  3. [3] Chubu University

     Chubu University

     Japón

     
  4. [4] Hokkaido University

     Hokkaido University

     Chūō-ku, Japón

     
  5. [5] Yokohama City University

     Yokohama City University

     Naka Ku, Japón

     
  6. [6] Primate Research Institute, Kyoto University, Inuyama, Japan
  7. [7] Centre for Ecological Sciences, Indian Institute of Science, Bengaluru, India
  8. [8] Amazon National Institute of Research, Manaus, Brazil
  9. [9] Wildlife Research Center, Kyoto University, Kyoto, Japan
  10. [10] Functional Genomics Center Zurich, Zurich, Switzerland
  11. [11] Japan Monkey Centre, Inuyama, Japan

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• Localización: Microbial ecology, ISSN-e 1432-184X, ISSN 0095-3628, Vol. 80, Nº. 2, 2020, págs. 459-474
• Idioma: inglés
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