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

Table 9

Effects of Chinese Yam polysaccharide (CYP) on he ntestinal bacterial population in fermentation broth.

DNA bands co-migrating with	Culture solution	Glucose	CYP 4	CYP 3	CYP 2	CYP 1
Staphylococcus  aureus	±	−	−	−	−	−
Lactobacillus  amylovorus	±	+	+	+	±	±
Lactobacillus  salivarius	+	−	−	−	−	−
Ruminococcus  forques	±	+	++	+	+	++
Bacillus  subtilis	+	+	+	±	−	+
E. coli O157:H7	++	+	++	++	+	+
Clostridium   perfringens	±	±	++	++	±	±
Salmonella  typhimurium	+	−	−	−	++	++
Clostridium  lituseburens	+	+	−	−	−	++

“−” means the bacteria is absent in this part of the intestine; “±,” “+,” and “++” mean that the bacteria is present in this part of intestine and has a lower, equal or higher intensity compared to the standard strain, as also indicated in Figures 2(a) and 2(b). The four samples from each treatment group in Exp. 1 were pooled into a single sample.