TABLE 3.

Concentrations at 0, 4, 8, and 24 h of short-chain fatty acids and lactate produced during fermentation

Fatty acid(s)	Incubation time (h)	Concn (mM)a with:
		Control	FOS	FG	DG
Total fatty acids	0	4.19	5.58	4.10	4.22
	4	7.44	40.35	14.44	11.29
	8	14.80	74.02	39.13	33.21
	24	24.20	91.23	62.36	61.36
Lactic acid	0	0.53 ± 0.03	0.54 ± 0.05	0.25 ± 0.02	0.22 ± 0.05
	4	0.51 ± 0.29	12.23 ± 0.36	4.96 ± 0.03	1.18 ± 0.20
	8	0.68 ± 0.21	16.58 ± 1.36	4.79 ± 0.27	0.45 ± 0.38
	24	0.69 ± 0.25	16.91 ± 2.02	7.18 ± 0.44	1.58 ± 0.17
Acetic acid	0	1.42 ± 0.22	2.15 ± 0.28	1.24 ± 0.32	1.16 ± 0.28
	4	3.38 ± 1.03	21.97 ± 0.36	5.25 ± 1.06	7.00 ± 0.88
	8	8.81 ± 1.89	46.15 ± 1.21	14.09 ± 0.16	20.77 ± 1.72
	24	15.05 ± 2.43	50.77 ± 3.91	26.88 ± 0.01	34.79 ± 2.90
Propionic acid	0	0.90 ± 0.21	1.05 ± 0.16	1.27 ± 0.04	1.21 ± 0.06
	4	1.80 ± 0.56	2.67 ± 0.36	2.44 ± 1.06	1.04 ± 0.06
	8	2.42 ± 0.19	4.00 ± 0.62	8.09 ± 1.31	7.06 ± 1.60
	24	3.90 ± 0.70	11.11 ± 2.27	12.09 ± 2.23	14.77 ± 0.70
Butyric acid	0	1.34 ± 0.04	1.85 ± 0.21	1.35 ± 0.04	1.63 ± 0.08
	4	1.75 ± 0.66	3.47 ± 0.36	1.79 ± 0.54	2.07 ± 0.09
	8	2.89 ± 0.25	7.29 ± 0.71	12.16 ± 0.33	4.93 ± 0.24
	24	4.56 ± 0.17	12.44 ± 4.73	16.21 ± 0.87	10.22 ± 1.07

^aValues for individual acids are means ± standard deviations of the results.