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. 2022 Jan 29;11(3):393. doi: 10.3390/foods11030393

Figure 14.

Figure 14

Mean concentrations of acetate (A), propionate (B), butyrate (C), and total short-chain fatty acids (SCFAs) (D) during in vitro fecal fermentation with intervention of the EPS produced by Lpb. plantarum NMGL2 for 4 h and 12 h. p values < 0.001 is indicated by ***. NS: no significant.