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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 hardly changed upon consumption of the Jerusalem artichoke, water-soluble extract, and organic extract. (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 = 6), Jerusalem artichoke (n = 6), water-soluble extract (n = 6), organic extract (n = 6), insoluble extract (n = 6), water-soluble extract + organic extract (n = 6), water-soluble extract + insoluble extract (n = 6)). ** p < 0.01, * p < 0.05, evaluated using one-way ANOVA with Tukey post-hoc test. # p < 0.05, evaluated using the Kruskal–Wallis with Dunn post-hoc test. Cellulose, Jerusalem artichoke, water-soluble extract, organic extract, or insoluble extract are Cont., A, B’, D, or E, respectively.