Table 1.

Studies using batch culture fermentation.

Reference	Fecal concentration	Phenolic compound/food	Dose	Time of incubation	Microbial technique	Growth enhancement	Growth inhibition	No effect
Tzounis et al. (2008) [44]	10%, w/v	(+)-catechin	150 mg/L, 1000 mg/L	<48 h	FISH	Lactobacillus-Enterococcus spp. Bifidobacterium spp. C. coccoides-E. rectale group  E. coli	C. histolyticum group
Molan et al. (2009) [46]	0.1%, v/v	Blueberry extracts	5, 10 and 25%	48 h	FISH	Lactobacilli Bifidobacteria
Bialonska et al. (2010) [47]	10%, w/v	Pomegranate extract and punicalagin	10%	48 h	FISH	Total bacteria Bifidobacterium spp. Lactobacillus-Enterococcus spp.		C. coccoides-E. rectale group  C. histolyticum group
Mandalari et al. (2010) [48]	10%, w/v	Almond skins	1%, w/v predigested almond skins	<24 h	FISH	Bifidobacteria  C. coccoides-E. rectale group	C. histolyticum group
Fogliano et al. (2011) [49]	5%, w/v	Water-insoluble cocoa fraction	1%, w/v	36 h	FISH	Bifidobacteria Lactobacilli
Cueva et al. (2013) [51]	10%, w/v	Grape seed extract fractions	300–450 mg/L	<48 h	FISH	Lactobacillus-Enterococcus spp.	C. histolyticum group
Hidalgo et al. (2012) [45]	10%, w/v	Malvidin-3-O-glucoside Anthocyanidins mixture	20 mg/L and 200 mg/L 4850 mg/L and 48500 mg/L	<24 h	FISH	Lactobacillus-Enterococcus spp. Bifidobacterium spp. C. coccoides-E. rectale group
Sánchez-Patán et al. (2012) [52]	1% w/v	Red wine extract	600 mg/L	48 h	FISH		C. histolyticum group	Lactobacillus-Enterococcus spp.
Barroso et al. (2013) [53]		Red wine extract	500 mg/L	48 h	qPCR	Lactobacillus spp. Bifidobacterium spp. Bacteroides spp. Ruminococcus spp.