Figure 3.

Concentrations of short-chain fatty acids (SCFAs) and pH values in predigested ginger extract (GE) or digestive juice (control) during in vitro fermentation: (a) pH; (b) acetic acid concentration; (c) propionic acid concentration; (d) butyric acid concentration; (e) valeric acid concentration; and (f) total SCFA concentration. All data are expressed as the mean ± SEM. Statistical analysis was performed using ANOVA. Means with different superscripts are considered to be significantly different (p < 0.05).