Figure 4.

Changes in acetic acid (A), propionic acid (B), butyric acid (C), valeric acid (D), and total short chain fatty acid (SCFA, (E)) content during in vitro fermentation after the glucose and malto-oligosaccharide (MOS) addition. In vitro fermentation was carried out at 37 °C by inoculating feces under anaerobic conditions. Anaerobic fermentation was performed by adding 1% galacto-oligosaccharide (GOS), 1% MOS, and 2% MOS to the basal medium. Data are expressed as the mean ± standard deviation, and different letters indicate significant differences at p < 0.05 between groups at the same fermentation time.