In vitro fermentation of breads

The aim of the study was to investigate the effect of different fecal microbial community compositions from two human donors on in vitro fermentation of oat, rye, and wheat breads in terms of fiber utilization and fermentation outcomes. The breads had different dietary fiber content and fiber composition. Four separate 24-hour in vitro fermentation experiments were conducted, with sample collection at 8h and 24h.