Figure 4

The relative abundance of six Bacteroides species after 30 h of fermentation in the KUHIMM. Bacteroides thetaiotaomicron, Bacteroides ovatus, Bacteroides caccae, Bacteroides uniformis, Bacteroides fragilis, and Bacteroides vulgatus without yeast mannan (CUL) and with the 0.4% yeast mannan preparation (YM) are shown. Asterisks (*) represent significant differences (*p < 0.05) (n = 7 for B. uniformis, n = 5 for B. fragilis, and B. vulgatus, n = 8 for others) using the Wilcoxon signed-rank test.