Figure 1 | Scientific Reports

Figure 1

From: Low amounts of dietary fibre increase in vitro production of short-chain fatty acids without changing human colonic microbiota structure

Figure 1

pH profiles obtained during fermentation in the KUHIMM with and without 0.2% prebiotics. Fermentation was initiated by inoculating each of the human faecal samples (designated as F26, F40, F62, M27, M37, M38, M39, and M60). pH profiles without prebiotics (CUL) and with 0.2% indigestible dextrin (DEX), α-cyclodextrin (αCD), or dextran (DXR) are shown with black, blue, red, and green lines, respectively.

Back to article page