Fig. 7: Microbial succession and dynamic fluctuation in short chain fatty acids during in vitro fermentation under different substrate combinations.
From: Daily fluctuation of colonic microbiome in response to nutrient substrates in a pig model
a Production rate of SCFAs acetate, propionate, butyrate, isobutyrate, valerate, isovalerate and total SCFAs. The difference between different groups at each sampling timepoint was identified by a two-tailed t-test (n = 4). * denotes a significant difference with a p-value lower than 0.05. HC = high carbohydrate group; HN = high nitrogen group. All data were presented as mean ± s.d. b Dynamic changes in relative abundance of Lachnospiraceae, Lactobacillaceae and Streptococcaceae. The difference between different groups at each sampling timepoint was identified by a two-tailed t-test (n = 4). * denotes a significant difference with a p-value lower than 0.05. HC = high carbohydrate group; HN = high nitrogen group. c The microbial composition at each sampling timepoint during in vitro fermentation. HC = high carbohydrate group; HN = high nitrogen group. d Correlations among the microbes belonging to different class. Networks were constructed by eLSA method. Each cell represents a pairwise correlation with a local similarity (LS) > 0.5 and a P < 0.05. The label on the cell represents time delay of a pairwise. Cells filled in red color represent positive correlations whereas a blue cell represents a negative correlation. The depth of the color represents the size of LS.
