TABLE 1.
Fermentation profiles of different saccharide treatmentsa
| Treatment | Time (h) | Amt of fermentation product (μmol/g gut contentFW) |
||||||
|---|---|---|---|---|---|---|---|---|
| Saccharide | Succinate | Formate | Propionate | Ethanol | Lactate | Acetate | ||
| None (control)b | 0 | 0 | 0 | 0 | 0 | 0 | 3.9 ± 0.1 | 0.2 ± 0.3 |
| 30 | 0 | 0 | 1.5 ± 0.4 | 7.0 ± 0.5 | 2.4 ± 3.1 | 0.8 ± 0.1 | 13.5 ± 0.8 | |
| Arabinose | 0 | 59.4 ± 1.8 | 0 | 0 | 0 | 0 | 3.4 ± 0.3 | 0.3 ± 0.4 |
| 30 | 0 | 8.9 ± 0.7 | 3.1 ± 0.2 | 9.5 ± 1.7 | 41.5 ± 0.3 | 0 | 44.6 ± 2.0 | |
| Fucose | 0 | 56.0 ± 3.2 | 0 | 0 | 0 | 0 | 2.3 ± 0.5 | 0.7 ± 0.3 |
| 30 | 35.9 ± 8.1 | 1.6 ± 1.4 | 3.3 ± 0.3 | 16.2 ± 1.8 | 0 | 0 | 22.6 ± 2.4 | |
| Galactose | 0 | 48.3 ± 10.0 | 0 | 0 | 0 | 0 | 2.2 ± 0.0 | 0.8 ± 0.2 |
| 30 | 0 | 9.7 ± 0.8 | 2.3 ± 0.5 | 9.7 ± 0.5 | 33.5 ± 4.9 | 0 | 38.1 ± 2.1 | |
| Glucose | 0 | 54.3 ± 3.4 | 0 | 0 | 0 | 0 | 2.4 ± 0.2 | 3.1 ± 2.0 |
| 30 | 0 | 0 | 0 | 10.6 ± 1.5 | 36.4 ± 4.2 | 12.5 ± 2.1 | 43.3 ± 5.4 | |
| Maltose | 0 | 51.8 ± 4.3 | 0 | 0 | 0 | 0 | 2.7 ± 0.1 | 4.4 ± 0.3 |
| 30 | 0 | 0 | 0 | 15.5 ± 3.1 | 71.2 ± 21.7 | 38.7 ± 4.7 | 60.5 ± 11.0 | |
| Mannose | 0 | 52.4 ± 24.5 | 0 | 0 | 0 | 0 | 2.9 ± 0.3 | 1.3 ± 0.1 |
| 30 | 0 | 12.4 ± 0.7 | 0.3 ± 0.5 | 13.7 ± 0.8 | 42.5 ± 10.4 | 0 | 41.6 ± 1.9 | |
| Rhamnose | 0 | 47.6 ± 1.6 | 0 | 0 | 0 | 0 | 2.7 ± 0.1 | 3.3 ± 1.6 |
| 30 | 0 | 3.6 ± 0.1 | 0.3 ± 0.5 | 28.3 ± 2.7 | 0 | 5.0 ± 0.7 | 31.2 ± 5.9 | |
| Xylose | 0 | 56.8 ± 6.2 | 0 | 0 | 0 | 0 | 2.9 ± 0.2 | 2.6 ± 2.2 |
| 30 | 11.0 ± 4.3 | 2.8 ± 2.2 | 14.6 ± 2.4 | 0 | 27.0 ± 5.6 | 0.4 ± 0.7 | 33.8 ± 4.4 | |
a
Values were calculated from three replicate analyses; values and standard deviations are rounded to the nearest first decimal place. The gaseous product profile of each treatment is shown in Fig. 1. Statistical P values are shown in Table S1. FW, fresh weight.
b
Control lacked supplemental saccharides.