Short chain fatty acids production ± SD by bread fermentations in pH controlled and stirred batch cultures at 0, 4, 8 and 24 inoculated with healthyh and IBS faecal microbiotaIBS.
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Values are mmol/L concentrations in batch culture at 0, 4, 8 and 24 h fermentation as means of three experiments with different faecal donors.aSignificantly different from initial concentration (Pbsignificantly different from 4 h concentration (Pcsignificantly different from 24 h concentration (PSignificantly different from control (cellulose) using 2-way ANOVA with Bonferroni post-test.Short chain fatty acids production ± SD by bread fermentations in pH controlled and stirred batch cultures at 0, 4, 8 and 24 inoculated with healthyh and IBS faecal microbiotaIBS.
创建时间：
2015-12-02
