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. 2022 Mar 25;11(7):954. doi: 10.3390/foods11070954

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© 2022 by the authors.

Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).

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Variation of Firmicutes, Clostridium leptum, Bacteroides, and Bifidobacterium from five microbiota donors during fermentation with microbial-fructo-oligosaccharides (FOS), Raftilose^® P95 and without carbon source (negative control). Values are expressed as log 16S rRNA gene copies/ng of DNA through time (h), with standard deviation bars; a, b, c means statistically significant differences (p < 0.05) between: a—microbial-FOS and negative control, b—microbial-FOS and Raftilose^® P95, c—Raftilose^® P95 and negative control.