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The following meals contained fermented foods that contained live active cultures according to the package and were consumed without heat treatment: USDA meal plan snack #1 (yogurt), lunch (parmesan cheese), and snack #2 (cottage cheese). The following meals contained fermented foods that were cooked as part of meal preparation: VEG meal plan lunch (tofu), and AA meal plan lunch and dinner (cheese). Meal ingredients were purchased at local grocery stores in Saint Helena, CA, and prepared meals were purchased in restaurants in Napa, CA.  #Plate Counts  The aerobic, anaerobic, yeast and mold plate counts are shown in Table 4. The meals ranged in the total numbers of microorganisms from 2.2 X 104 CFU to 1.2 X 109 CFU with the aerobic and anaerobic plate counts being among the highest and the yeast and mold plate counts being among the lowest across all meals. The USDA dietary pattern had the highest total microorganisms for the day at 1.3 X 109 CFU mostly due to the higher amounts of anaerobic bacteria in the morning snack (5.4 X 107 CFU) and higher amounts of aerobic and anaerobic bacteria in the afternoon snack (5.5 X 108 and 6 X 108 CFU respectively). Not surprisingly, both of these meals contained fermented products, in the first case yogurt, and in the second case cottage cheese. The AA and VEG dietary patterns had 3 orders of magnitude less total microorganisms than the USDA dietary patterns, with total microorganisms of 1.4 X 106 CFU and 6 X 106 CFU respectively. Neither the AA nor the VEG dietary pattern meals contained fermented foods that were not heat treated as part of meal preparation. The AA lunch and dinner contained cheese that was either cooked on a grill or baked in the oven and the VEG lunch contained tofu, which was cooked in the vegetable broth. The USDA lunch also had the highest amounts of yeast and mold (1 X 106^ and 2.6 X 106 CFU respectively) of all the meals, and this meal also had relatively high amounts of aerobic bacteria (3.3 X 107 CFU). In the VEG dietary pattern, the morning snack had the highest amounts of aerobic and anaerobic bacteria (2 X 106 and 1.7 X 106 CFU respectively).   #Sequence ##Sequence  Processing and Summary Statistics #Taxonomic ##Taxonomic  Composition and Diversity of the Different Dietary Patterns #Factors ##Factors  Driving the Differences in Microbial Community Composition and Diversity of Individual Meals