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Left, effect on microbiota community composition at phylum level (expressed as relative abundance). Right, levels of branched-chain fatty acids (BCFA) resulting from protein fermentation were decreased in cultures containing bpRG-I or cRG-I. Globally, the results of these batch cultures show that bpRG-I and cRG-I are effectively fermented resulting in similar profiles of SCFA with cRG-I inducing a slightly stronger effect.
