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. 2020 Jun 24;8(6):954. doi: 10.3390/microorganisms8060954

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© 2020 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).

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The relative abundance of microbes at the phylum and genus levels was changed upon consumption of inulin and the Jerusalem artichoke. (A–C) The relative abundance of microbes at the phylum level ((A) Actinobacteria, (B) Bacteroidetes, (C) Firmicutes). (D–L) The relative abundance of microbes at the genus level ((D) Bifidobacterium, (E) Bacteroides, (F) Parabacteroides, (G) Prevotella, (H) Lactobacillus, (I) Lactococcus, (J) Streptococcus, (K) Oscillospira, (L) Allobaculum). All values are represented as mean ± SEM (cellulose (n = 9), inulin (n = 9), Jerusalem artichoke (n = 9)). ## p < 0.01, # p < 0.05 vs. cellulose, evaluated using the Kruskal–Wallis with Dunn post-hoc test.