deletions | additions       diff --git a/Results PICRUSt.md b/Results PICRUSt.md  index 0f9ade6..57fce3d 100644  --- a/Results PICRUSt.md  +++ b/Results PICRUSt.md 
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In a case like this for which metagenomic sequencing is infeasible, another approach suggests itself. There is good evidence that a correlation exists between the evolutionary relatedness of two organisms and the similarity of their genomic content . This means that we can leverage the information obtained by sequencing the genome of one organism to predict the functional potential of another, even if that other genome is represented by a single 16S rRNA sequence. The power of this approach is increased when very many, very closely-related genome sequences are available. This predictive approach has recently been implemented in the software package PICRUSt. PICRUSt uses the phylogenetic placement of a 16S rRNA sequence within a phylogeny of sequenced genomes to “reconstruct” what the genome of the organism containing that 16S rRNA sequence might look like.  With PICRUSt one can calculate a metric (NSTI) that measures how closely related the average 16S sequence in an environmental sample is to an available sequenced genome. When this number is low, PICRUSt is likely to perform well in predicting the genomes of the organisms in an environmental sample (i.e., a metagenome). The average NSTI for our 15 meals was 0.038, which is on par with the NSTI for the Human Microbiome Project samples (mean NSTI = 0.03 ± 0.02 s.d.), for which a massive effort has been made to obtain reference genome sequences \cite{22018227}. The most significant difference in KEGG functional categories was for “Other N-glycan degradation" (KO 00511, *p* = 8.21e-3), which was highest in the VEG dietary pattern (Figure 7). Also, when meals that were cooked were compared to those that were raw, the cooked meals had more functional categories for sporulation (Fig. 8). These findings suggest that there are functional differences in bacterial populations associated with different foods and meals, and  that these may be related to bacterial substrate preferences. preferences and/or techniques used in meal preparation.