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. 2018 Jan 11;8:435. doi: 10.1038/s41598-017-18877-8

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© The Author(s) 2017

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Changes in production of (a) acetate, (b) propionate, and (c) butyrate at 30 h after initiation of fermentation in the KUHIMM supplemented with 0.2% prebiotics: indigestible dextrin (DEX), α-cyclodextrin (αCD), and dextran (DXR). Changes are presented as the ratio of the concentrations in the KUHIMM with prebiotics normalised to those without prebiotics. Asterisks (*) indicate significantly different values (*P < 0.05 and **P < 0.01) (n = 8) using Dunnett test. Error bars show the standard deviation of the mean.