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. 2015 Feb 10;81(5):1668–1678. doi: 10.1128/AEM.03582-14

FIG 5.

FIG 5

Associations between pH and fatty acids versus bacterial flora (CAP1). All associations apart from the association with propionate were significant (P < 0.05, general linear model). pH and OA levels were measured, and DNA from 24-h in vitro fermentations of IVSF at 2.5 to 10 mg/ml, INU-5, or UFSF-5 was sequenced. Data are for 9 to 10 fermentations in each group.