International Journal of Microbiology

Research Article

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

Table 5

Contents of short-chain fatty acids in fermentation broth ( šœ‡ mol/100ā€‰mL; n =4).
TreatmentAcetatePropionateIsobutyrateButyrate
CYP 1478.8 Ā± 2 3 . 0 ( d ) 363.5 Ā± 8 4 . 2 ( c ) 80.1 Ā± 6 . 5 ( d ) 188.8 Ā± 1 4 . 9 ( c )
CYP 2566.7 Ā± 4 9 . 7 ( c ) 790.0 Ā± 9 . 3 ( b ) 105.1 Ā± 1 7 . 4 ( b c ) 218.8 Ā± 1 9 . 8 ( b )
CYP 3803.3 Ā± 3 2 . 6 ( a b ) 903.7 Ā± 9 0 . 8 ( a ) 104.4 Ā± 6 . 4 ( b c ) 258.9 Ā± 1 2 . 4 ( a )
CYP 4745.9 Ā± 3 9 . 9 ( b ) 945.7 Ā± 4 5 . 9 ( a ) 111.9 Ā± 1 . 6 ( b ) 258.6 Ā± 9 . 6 ( a )
Glucose823.8 Ā± 8 6 . 5 ( a ) 875.6 Ā± 1 0 . 5 ( a b ) 89.8 Ā± 8 . 6 ( b c d ) 233.2 Ā± 4 3 . 6 ( b )
Control381.8 Ā± 1 7 . 9 ( e ) 189.2 Ā± 7 . 7 ( c ) 135.5 Ā± 7 . 2 ( a ) 128.2 Ā± 5 . 0 ( d )
( a āˆ’ e ) M ean Ā± S.D. values with different superscripts within a column are significantly different ( š‘ƒ < . 0 5 ).