Effect of dietary fiber fermentation on short-chain fatty acid production and microbial composition in vitro.
Yu BaiJin-Biao ZhaoShi-Yu TaoXing-Jian ZhouYu PiWalter Jj GerritsLee J JohnstonShi-Yi ZhangHong-Jian YangLing LiuShuai ZhangJun-Jun WangPublished in: Journal of the science of food and agriculture (2020)
Overall, WB and OB were rapidly fermented by fecal microbiota, in contrast with SBP, SH, and CB. Fermentation of different fiber-rich co-products with an equal TDF content gives different responses in terms of microbial composition and SCFA production due to variations in their physicochemical properties and molecular structure. © 2020 Society of Chemical Industry.