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. 2021 Jun 11;10(6):1349. doi: 10.3390/foods10061349

Figure 5.

Figure 5

Figure 5

Effect of L. ruminis on SCFAs. (a) Acetic acid, (b) Propionic acid, (c) Butyric acid, (d) Isobutyric acid, (e) Valeric acid, (f) Isovaleric acid. Letters a to c indicated statistically significant differences (p < 0.05). All data were presented as mean ± SD (n = 8 mice per group).