This Week in Nature

In this week's Nature, an international team of researchers publish a study suggesting that monitoring microbes in the gut may help determine an individual's risk of developing type 2 diabetes. They developed and undertook a metagenome-wide association study based on deep shotgun sequencing of the gut microbial DNA from 345 Chinese individuals.

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Berkeley researchers have engineered yeast to make the molecule behind the hoppy taste of beer, Quartz reports.

King's College London researchers examine the influence of school type and genetics on academic achievement.

FiveThirtyEight writes that most who take a direct-to-consumer BRCA1/2 genetic test won't learn much from it.

In Science this week: early life experience influence somatic variation in the genome, and more.