Fig. 6: Correlation heatmaps showing the associations between short-chain fatty acids (SFCAs) concentrations (mM) and microbial genera exhibiting statistically significant increments during fecal fermentation of different substrates: fructo-oligosaccharides (FOS control), unmodified tagatose controls (tagatose), and fructosylated tagatose (β-D-Fru-(2 → 1)-D-Tag).
From: Tailoring the natural rare sugars D-tagatose and L-sorbose to produce novel functional carbohydrates
Blue and red dots indicate positive and negative correlations expressed as Pearson correlation coefficients. Color intensity is in proportion to magnitude. Data represented correspond to all fermentation times (8 and 24 h). SCFAs determined include acetic, butyric, formic, isovaleric, lactic, propanoic, and valeric acids. Total SCFAs concentration is also represented.
