Figure 7.

Relative abundance of the branched chain amino acids (BCAA) isoleucine, leucine and valine identified in fermentation samples of the MCC100 (blue), fecal control fermentation samples (red) or fecal control fermentation supplemented with the MCC100 (green) after 3 days of fermentation culture. (a) BCAA in samples separated by microbiota type. (b) BCAA in all aggregated fermenter samples. BCAA were identified by UPLC-MS in both negative and positive ionization modes. Results of negative mode are shown. Statistically significant differences were determined using (a) Mann-Whitney test (p-adjust<0.05) and (b) Kruskal–Wallis test (p-value<0.05), followed by Dunn’s post-hoc test (*p-value < 0.05)