Skip to main content
. 2022 Mar 25;11(7):954. doi: 10.3390/foods11070954

Figure 2.

Figure 2

Consumption profile of each carbohydrate present in the microbial-fructo-oligosaccharides (Microbial-FOS) and Raftilose® P95 sample, after 24 h fermentation with fecal microbiota from five donors. GF2—1-kestose, GF3—nystose, GF4—fructo-furanosylnystose, Fn (2 < n < 6)—FOS.