Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats
Figure 2
(a) DGGE profiles of amplicons in the fermentation broth of cecal microbiota from weaned rats in the presence of glucose (), culture solution (), CYP 4 (4), CYP 3 (), CYP 2 (), and CYP 1 () for 48 hours. The standard strains () listed in order from the top of the gel to the bottom were Staphylococcus aureus, Lactobacillus amylovorus, Lactobacillus salivarius, Ruminococcus forques, Bacillus subtilis, E.coli O157: H7, Clostridium perfringens, Salmonella typhimurium and Clostridium lituseburens, respectively. (b) Sketch map of the DGGE profiles. (c) and (d) Similarity indices of the DGGE profiles. All of the four samples from each treatment group were pooled into a single sample.
