Table 1.

P-values as a measure of significant differences in α-diversity indices (Observed OTUs, Shannon, Pielou, and Faith PD indices) at 0 (t0), 5 (t5), 10 (t10), and 24 (t24) h of faecal fermentation of Blank, Inulin, and Tritordeum breads prepared with baker's yeast (BYB) or sourdough (SDB). The significance (P-values) was calculated using Kruskal–Wallis and FDR correction.

P-value (α-Diversity Indices)
Comparison at t = 0 h	Observed OTUs	Shannon	Pielou	Faith PD
Blank vs Inulin	0.577	0.932	0.634	0.932
Blank vs BYB	0.916	0.799	0.634	0.799
Blank vs SDB	0.916	0.932	0.916	0.932
Inulin vs BYB	1.000	1.000	0.916	1.000
Inulin vs SDB	0.245	0.799	0.634	0.799
BYB vs SDB	0.411	0.932	0.776	0.932
Comparison at t = 5 h
Blank vs Inulin	0.046	0.270	0.333	0.270
Blank vs BYB	0.046	0.167	0.333	0.167
Blank vs SDB	0.046	0.167	0.333	0.167
Inulin vs BYB	0.916	0.799	0.776	0.799
Inulin vs SDB	0.769	0.932	1.000	0.932
BYB vs SDB	0.769	0.932	0.916	0.932
Comparison at t = 10 h
Blank vs Inulin	0.046	0.052	0.221	0.052
Blank vs BYB	0.046	0.052	0.067	0.052
Blank vs SDB	0.046	0.052	0.127	0.052
Inulin vs BYB	0.916	0.799	0.916	0.799
Inulin vs SDB	1.000	0.932	1.000	0.932
BYB vs SDB	0.916	0.607	0.634	0.607
Comparison at t = 24 h
Blank vs Inulin	0.046	0.052	0.333	0.052
Blank vs BYB	0.046	0.052	0.067	0.052
Blank vs SDB	0.046	0.052	0.067	0.052
Inulin vs BYB	1.000	0.932	0.333	0.932
Inulin vs SDB	0.916	0.932	0.776	0.932
BYB vs SDB	0.916	0.932	1.000	0.932
Comparison of t = 0 vs t = 24 h
Blank_t0 vs Blank_t24	0.081	0.052	0.067	0.052
Inulin_t0 vs Inulin_t24	0.046	0.052	0.067	0.052
BYB_t0 vs BYB_t24	0.046	0.052	0.067	0.052
SDB_t0 vs SDB_t24	0.046	0.052	0.067	0.052