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

Table 7

Correlations among pH value and contents of NH₃ and short-chain fatty acids after in vitro fermentation.

	Propionate	Isobutyrate	Butyrate	pH value	NH3
Acetate	0.92^∗∗	NS	0.90^∗	−0.89^∗	−0.86^∗
Propionate		NS	0.95^∗∗	−0.96^∗∗	−0.86^∗
Isobutyrate			NS	NS	NS
Butyrate				−0.96^∗∗	−0.83^∗
pH value					0.94^∗∗

NS: 𝑃>.05;^∗𝑃<.05;^∗∗𝑃<.01.