From the Guidelines

The enterotype that produces hydrogen sulfide is characterized by a high abundance of sulfate-reducing bacteria, such as Desulfovibrio.

This enterotype is associated with the fermentation of sulfur-containing amino acids, which are found in high protein foods such as meats 1.
The production of hydrogen sulfide (H2S) has been proposed to contribute to bowel inflammation through various mechanisms, including impaired utilization of short-chain fatty acids and direct toxic effects 1.
However, other research suggests that H2S may have anti-inflammatory properties and contribute to mucosal healing 1.

Desulfovibrio is a key bacterium involved in the production of hydrogen sulfide through the fermentation of sulfur-containing amino acids 1.
Other sulfate-reducing bacteria may also contribute to the production of hydrogen sulfide in this enterotype.

A diet high in red and processed meats may promote the growth of sulfate-reducing bacteria and increase the production of hydrogen sulfide 1.
In contrast, a diet high in fiber and low in fat may promote the growth of beneficial bacteria and reduce the production of hydrogen sulfide 1.

From the Research

The enterotype that produces hydrogen sulfide is not directly mentioned in the provided studies 2, 3.
However, the studies suggest that sulfate-reducing bacteria (SRB) are responsible for sulfide production 2, 3.
SRB are found in the gut and are known to produce hydrogen sulfide as a byproduct of their metabolism 2.
The studies do not specifically identify which enterotype is associated with SRB, but they do provide information on the conditions that affect sulfide production by SRB 2, 3.
For example, the addition of nitrate can decrease net sulfide production rates by increasing sulfide oxidation rates 3.
The studies also suggest that the functional vertical structure of the biofilm can change in response to nitrate addition, leading to changes in sulfide production rates 3.