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. 2022 Oct 21;23(20):12682. doi: 10.3390/ijms232012682

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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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Evolution of the organic acid (SCFA and lactate) production in probiotic bacteria cultures. The concentrations of the organic acids (means ± standard deviation) at 24 and 48 h are indicated for L. casei (a), L. rhamnosus (b) and E. faecium (c) cultures in MRS media without carbon source (empty bars), with the commercial FOS mixture (lined bars) and with isomelezitose (dotted bars). References: acetate (white bars), propionate (grey bars), butyrate (dark grey bars) and lactate (blacks bars). Differences (p < 0.05, p < 0.01) with the negative and positive controls are indicated with (*) and (#), (**) and (##), respectively.