Table 2.

Concentrations obtained for individual short-chain fatty acids (SCFAs), organic acids, and total SCFAs produced along fermentation time in fecal samples. The values are presented in g/L ± SD throughout time (h) and correspond to an average of the five donors.

SCFA (g/L)	Time (h)	Negative Control	Raftilose® P95	Microbial-FOS	Statistical Significance
Acetate	0	0.05 ± 0.02	0.05 ± 0.02	0.05 ± 0.02
	12	0.54 ± 0.16	0.83 ± 0.27	0.85 ± 0.29	a
	24	0.90 ± 0.10	1.48 ± 0.49	1.25 ± 0.32	a, c
Propionate	0	0.90 ± 0.19	0.90 ± 0.19	0.90 ± 0.19
	12	0.30 ± 0.09	1.03 ± 0.13	1.25 ± 0.10	a, b, c
	24	0.44 ± 0.12	1.03 ± 0.13	1.30 ± 0.18	a, c
Butyrate	0	0.98 ± 0.04	0.98 ± 0.04	0.98 ± 0.04
	12	0.88 ± 0.31	0.89 ± 0.44	1.18 ± 0.55	b
	24	0.73 ± 0.19	0.73 ± 0.12	1.22 ± 0.35	a, b
Lactate	0	0.25 ± 0.06	0.25 ± 0.06	0.25 ± 0.06
	12	0.18 ± 0.04	0.87 ± 0.30	1.08 ± 0.12	a, c
	24	0.13 ± 0.05	1.33 ± 0.39	1.20 ± 0.42	a, c
Succinate	0	1.57 ± 0.27	1.57 ± 0.27	1.57 ± 0.27
	12	0.53 ± 0.41	0.98 ± 0.40	1.37 ± 0.52
	24	0.37 ± 0.26	0.66 ± 0.41	1.17 ± 0.51	a, b
Formate	0	0.42 ± 0.09	0.42 ± 0.09	0.42 ± 0.09
	12	0.25 ± 0.06	0.31 ± 0.03	0.35 ± 0.05
	24	0.18 ± 0.09	0.28 ± 0.08	0.35 ± 0.03	a
Total SCFAs	0	3.92 ± 0.18	3.92 ± 0.18	3.92 ± 0.18
	12	2.50 ± 0.68	4.04 ± 0.48	5.00 ± 0.37	a, b, c
	24	2.62 ± 0.50	4.18 ± 0.76	5.29 ± 0.48	a, c

a, b, c: 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.