Short chain fatty acids production ± SD by bread fermentations in pH controlled and stirred batch cultures at 0, 4, 8 and 24 inoculated with healthy^h and IBS faecal microbiota^IBS.

<p>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.</p>a<p>Significantly different from initial concentration (P<0.05).</p>b<p>significantly different from 4 h concentration (P<0.05).</p>c<p>significantly different from 24 h concentration (P<0.05) *P<0.05, **P<0.01, ***P<0.001.</p><p>Significantly different from control (cellulose) using 2-way ANOVA with Bonferroni post-test.</p><p>Short chain fatty acids production ± SD by bread fermentations in pH controlled and stirred batch cultures at 0, 4, 8 and 24 inoculated with healthy^h and IBS faecal microbiota^IBS.