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Figure 5. Short chain (A) and branched chain (B) fatty acid analysis for the four fermentation groups following 24-hour fermentation. 24-hour glucose no-pathogen (Blue), 24-hour glucose pathogen (Red), 24-hour yeast β-glucan no-pathogen (Green), 24-hour yeast β-glucan pathogen (Purple). *P < 0.05. SCFA: Short-chain fatty acid; BCFA: branched-chain fatty acid.
