This invention belongs to the field of microbial technology, specifically relating to an oral
microorganism for identifying taste sensitivity, its identification method, and its application. The microorganisms include...
Haemophilus genus,
Fusobacterium genus, Aggregatibacter
genus, Lachnoanaerobaculum genus and Oribacterium One or more of the above-mentioned microorganisms are identified, and the abundance of one or more of these microorganisms is significantly positively correlated with taste sensitivity. The application method is as follows: 1) Collect oral biological samples; 2) Extract
DNA from
saliva samples and perform sequencing analysis; 3) Detect the abundance of microbial assemblage; 4) Verify the correlation between key characteristic oral microorganisms and individual taste sensitivity. The
advantage is that it is a non-invasive and non-surgical method to determine individual differences in taste sensitivity, aiming to achieve efficient, low-cost, and accurate identification of individual taste sensitivity.