Table 3.

Short-chain fatty acid profile of 18 samples

Samples	AA (μg/g)	PA (μg/g)	BA (μg/g)	Total SCFA (μg/g)
L. salivarius MG242	1455.0 ± 6.8	0.95 ± 1.36	0.15 ± 0.05	1456.1 ± 8.2
L. paracasei MG310	867.0 ± 4.3	0.45 ± 0.06	0.05 ± 0.02	867.5 ± 4.4
L. casei MG311	802.0 ± 4.9	1.55 ± 0.27	2.05 ± 0.17	805.6 ± 5.3
L. rhamnosus MG316	1354.0 ± 9.4	1.15 ± 0.12	0.20 ± 0.08	1355.4 ± 9.6
L. reuteri MG505	1444.0 ± 9.2	0.85 ± 0.05	0.05 ± 0.02	1444.9 ± 9.3
L. bulgaricus MG515	316.0 ± 3.2	0.50 ± 0.01	0.65 ± 0.03	317.2 ± 3.2
L. helveticus MG585	1153.0 ± 9.3	0.95 ± 0.15	0.20 ± 0.01	1154.2 ± 9.5
Bi. longum MG723	3902.0 ± 14.9	0.60 ± 0.23	0.65 ± 0.03	3903.3 ± 15.2
Bi. breve MG729	356.0 ± 1.2	0.30 ± 0.07	0.45 ± 0.01	356.8 ± 1.3
Bi. bifidum MG731	4995.0 ± 22.6	1.55 ± 0.26	2.00 ± 0.35	4998.6 ± 23.2
Bi. lactis MG741	2610.0 ± 19.2	1.83 ± 0.03	2.05 ± 0.21	2613.9 ± 19.4
L. fermentum MG901	1294.0 ± 8.7	0.50 ± 0.02	0.00 ± 0.00	1294.5 ± 8.7
L. plantarum MG989	628.4 ± 2.7	0.88 ± 0.07	0.93 ± 0.18	630.2 ± 3.0
L. gasseri MG4247	428.0 ± 1.8	0.30 ± 0.02	0.25 ± 0.02	428.6 ± 1.8
Lac. lactis MG5125	1253.4 ± 4.3	1.03 ± 0.09	0.48 ± 0.08	1254.9 ± 4.5
S. thermophilus MG5140	971.7 ± 2.9	0.93 ± 0.04	0.23 ± 0.03	972.9 ± 3.0
L. acidophilus MG5228	1489.0 ± 2.6	19.90 ± 0.40	80.70 ± 3.63	1589.6 ± 6.6
Mixture	871.7 ± 2.7	3.60 ± 0.56	4.68 ± 0.34	880.0 ± 3.6

AA acetic acid; PA propionic acid; BA butyric acid

Data are presented as mean ± standard deviation (n = 3)