Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats

<table>(a) DGGE profiles of V<sub>3</sub> amplicons in cecal microbiota of rats fed diets supplemented with 0 (2 to 4), 0.25 (5 to 7), 0.5 (8 to 10), and 1.0 (11 to 13) g/kg CYP 3 on day 21 after the initiation of  supplementation. The standard strains (<svg height="10.6875" id="M559" style="vertical-align:-0.0pt" version="1.1" viewbox="0 0 7.9375 10.6875" width="7.9375" xmlns="http://www.w3.org/2000/svg">
<g transform="matrix(1.25,0,0,-1.25,0,10.6875)">
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<tspan style="font-size: 12.50px; " x="0" y="0">1</tspan>
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</svg>) listed in order from the top of the gel to the bottom were <i>Staphylococcus aureus</i>, <i>Lactobacillus amylovorus</i>, <i>Lactobacillus salivarius</i>, <i>Ruminococcus  forques</i>, <i>Bacillus  subtilis</i>, <i>E. coli</i> O157:H7, <i>Clostridium perfringens</i>, <i>Salmonella  typhimurium</i>, and <i>Clostridium lituseburense</i>, respectively. (b) Sketch map of the DGGE profiles. (c) and (d) Similarity indices of the DGGE profiles.</table>

International Journal of Microbiology

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Figure 4

Figure 4: Fermentation Characterization of Chinese Yam Polysaccharide and Its Effects on the Gut Microbiota of Rats 