Figure 1.

Molar proportions of short chain fatty acids (SCFA) production after 24 h of fermentation. Mean (SEM), α(1-1), β(1-4) n = 15, β(1-1) n = 9 all others n = 10. ^a indicates significant differences to α(1-1), ^b indicates significant differences from β(1-4) p < 0.05. ^† indicates p = 0.086 vs. α(1-1) * indicates p = 0.057 vs. β(1-4), ⁺ indicates p = 0.051 vs. β(1-4), ^‡ indicates p = 0.078 vs. α(1-1).