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. 2020 May 15;11:819. doi: 10.3389/fmicb.2020.00819

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Copyright © 2020 Chen, Fan, Liu, Imam, Xie, Wen and Xin.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Production of SCFAs after 24 h of in vitro fermentation. The figures represent concentration (μM) of acetic acid (A), propionic acid (B), butyric acid (C), and total SCFAs (D) in each treatment. Significant differences in the production of SCFAs in each treatment fermentation and the control were calculated using the paired t-test with *P < 0.05, **P < 0.01, and ***P < 0.001 compared to the control. Carboxymethylcellulose (CMC), β-glucans (BG), galactooligosaccharides (GOS), control (CK), short-chain fatty acids (SCFAs).