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. 2020 Nov 9;25(21):5201. doi: 10.3390/molecules25215201

Figure 3.

Figure 3

Changes in the sugar content of malto-oligosaccharide (MOS) by in vitro fermentation. In vitro fermentation was carried out at 37 °C by inoculating feces under anaerobic conditions. Anaerobic fermentation was performed by adding 1% MOS (A,C) and 2% MOS (B,D) to the basal medium. MOS includes maltotriose (DP3), maltotetrose (DP4), and maltopentaose (DP5). Data are expressed as the mean ± standard deviation, and different letters indicate significant differences in the content of the components before and during fermentation at p < 0.05.