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Table 3 Effects of SCPs on SCFAs in the fermentation broth

From: The fermentation characteristics of Sparassis crispa polysaccharides and their effects on the intestinal microbes in mice

Fermentation time (h)

Relative amount (%)

Total content (%)

Acetic acid

Propionic acid

Butyric acid

Pentanoic acid

Malonic acid

Enanthic acid

0

1.104 ± 0.004a

0.299 ± 0.08a

0.460 ± 0.01a

–

–

–

1.863 ± 0.02a

1

3.105 ± 0.007b

2.001 ± 0.02b

1.817 ± 0.03b

–

–

–

6.923 ± 0.04b

2

2.576 ± 0.009b

2.369 ± 0.07b

2.806 ± 0.01b

–

–

–

7.751 ± 0.03b

6

18.354 ± 0.08c

2.806 ± 0.09b

6.5532 ± 0.03c

0.782 ± 0.02a

–

–

28.474 ± 0.03c

12

3.381 ± 0.03d

39.698 ± 0.06c

20.884 ± 0.02d

0.782 ± 0.03a

–

–

64.745 ± 0.06d

24

4.393 ± 0.07d

20.723 ± 0.04d

30.613 ± 0.05e

0.437 ± 0.09b

–

–

56.166 ± 0.02e

48

13.478 ± 0.03e

3.45 ± 0.03e

9.177 ± 0.08f

35.489 ± 0.07c

0.070 ± 0.04

1.620 ± 0.08

65.481 ± 0.11f

  1. Data represent mean ± SD (n = 3). a, b, c, and d represent significant differences among different time (P < 0.05)