Table 4.

Spearman correlations between fibre-derived sugar composition of the foods and the changes in bacterial taxa at the end of 10 h of fermentation.

Concentration		Molar percentage
Rhamnose	Glucose	Rhamnose	Fucose	Uronic acid/ Rhamnose	(Arabinose + Galactose)/ Rhamnose	Xylose/ Glucose	Organism
− 0.25	0.90	− 0.42	− 0.88	0.10	0.35	− 0.41	Bifidobacterium
− 0.38	0.78	− 0.41	− 0.80	0.30	0.31	− 0.22	Collinsella
− 0.72	0.18	− 0.78	− 0.17	0.72	0.77	− 0.51	Eggerthella
0.10	− 0.18	0.11	0.57	− 0.10	− 0.05	− 0.05	Bacteroides
− 0.03	− 0.47	0.11	0.81	0.07	− 0.03	0.06	Parabacteroides
− 0.13	− 0.43	0.04	0.64	0.17	− 0.01	− 0.26	Prevotella
− 0.40	0.67	− 0.54	− 0.54	0.38	0.45	− 0.21	Enterococcus
− 0.42	0.93	− 0.54	− 0.69	0.35	0.46	− 0.07	Lactobacillus
− 0.28	0.53	− 0.27	− 0.64	0.25	0.16	− 0.45	Lactococcus
− 0.32	0.92	− 0.43	− 0.76	0.18	0.36	− 0.37	Streptococcus
− 0.18	0.85	− 0.38	− 0.90	0.05	0.30	− 0.47	Clostridiaceae;Other
− 0.62	0.22	− 0.75	− 0.28	0.55	0.76	− 0.63	Clostridiaceae;g__
0.07	− 0.68	0.17	0.66	0.05	− 0.18	0.11	Clostridium
− 0.63	0.22	− 0.72	− 0.36	0.53	0.71	− 0.89	Pseudoramibacter_ Eubacterium
− 0.45	0.65	− 0.68	− 0.50	0.38	0.64	− 0.51	Lachnospiraceae;g__
0.35	0.43	0.17	− 0.38	− 0.42	− 0.16	− 0.05	Blautia
0.35	− 0.88	0.48	0.82	− 0.25	− 0.39	0.24	Coprococcus
0.27	− 0.53	0.18	0.29	− 0.32	− 0.09	− 0.13	Dorea
− 0.30	0.95	− 0.44	− 0.59	0.18	0.39	− 0.20	[Ruminococcus]
0.05	0.50	− 0.07	− 0.83	− 0.15	− 0.03	− 0.32	Ruminococcaceae;g__
− 0.15	0.67	− 0.28	− 0.91	0.05	0.19	− 0.26	Faecalibacterium
− 0.12	− 0.48	− 0.06	0.64	0.22	0.12	0.49	Oscillospira
− 0.23	0.88	− 0.37	− 0.82	0.07	0.31	− 0.41	Ruminococcus
− 0.15	0.78	− 0.24	− 0.43	0.07	0.19	− 0.22	Dialister
0.18	− 0.18	0.35	0.47	− 0.02	− 0.39	0.65	Megasphaera
− 0.93	0.32	− 0.94	− 0.19	0.93	0.95	− 0.52	Phascolarctobacterium
0.58	− 0.22	0.70	0.36	− 0.47	− 0.69	0.94	Veillonella
− 0.62	0.62	− 0.81	− 0.55	0.55	0.77	− 0.62	Erysipelotrichaceae;g__
0.23	0.10	0.38	− 0.19	− 0.28	− 0.40	0.44	Sutterella
− 0.55	0.05	− 0.59	0.08	0.55	0.61	− 0.25	Enterobacteriaceae; Other
− 0.68	0.27	− 0.81	− 0.25	0.63	0.81	− 0.68	Enterobacteriaceae;g__

Only sugars with at least one correlation (r ≥ ± 0.9 shown in bold, FDR-adjusted P < 0.1, multiple hypothesis testing) are presented.