Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats

Table 4

pH values and NH₃ contents in the fermentation broth (𝑛=4).

Treatment	pH value	NH3 content (mg/dL)
CYP 1	6.14 ± 0.18^(b)	17.54 ± 2.32^(b)
CYP 2	5.11 ± 0.09^(c)	12.77 ± 2.63^(c)
CYP 3	4.88 ± 0.12^(c)	12.44 ± 1.42^(c)
CYP 4	5.05 ± 0.11^(c)	14.82 ± 1.64^(bc)
Glucose	4.92 ± 0.33^(c)	8.33 ± 1.19^(d)
Control	7.28± 0.08^(a)	24.43 ± 0.69^(a)

^(a−d)Mean ± S.D. values with different superscripts within a column are significantly different(𝑃<.05).