Table 2 Compositions of FOS sugars and non-FOS sugars for in vitro prebiotic activity assay
Component (g/L) | Molasses FOS—3 h | Molasses FOS—9 h | Sucrose FOS—3 h | Sucrose FOS—9 h | Commercial FOS | Molasses | Synthetic molasses | Glucose | Sucrose |
|---|---|---|---|---|---|---|---|---|---|
GF2 | 3.9 ± 0.6 | 3.1 ± 0.4 | 3.9 ± 0.1 | 2.4 ± 0.3 | 3.6 ± 0.2 | – | – | – | – |
GF3 | 2.2 ± 0.3 | 4.2 ± 0.4 | 4.0 ± 0.2 | 4.8 ± 0.1 | 5.3 ± 0.1 | – | – | – | – |
GF4 | 0.1 ± 0.0 | 0.9 ± 0.1 | 0.4 ± 0.0 | 1.5 ± 0.1 | 1.1 ± 0.1 | – | – | – | – |
Fructose | 1.1 ± 0.3 | 1.3 ± 0.1 | - | 0.6 ± 0.0 | – | 1.1 | 1.1 | – | – |
Glucose | – | – | – | – | – | 1.3 | 1.3 | 10.0 | – |
Sucrose | 2.6 ± 0.4 | 0.5 ± 0.1 | 1.8 ± 0.2 | 0.7 ± 0.1 | – | 7.7 | 7.7 | – | 10.0 |
Total non-FOS sugars | 3.7 | 1.8 | 1.8 | 1.3 | – | – | – | – | – |
Total FOS | 6.3 | 8.2 | 8.2 | 8.7 | 10.0 | – | – | – | – |
Total sugar | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 | 10.0 |
Ethanol | 1.6 ± 0.2 | 1.9 ± 0.3 | 1.5 ± 0.1 | 2.6 ± 0.4 | – | – | – | – | – |
Acetic acid | 0.2 ± 0.0 | 0.4 ± 0.0 | 0.5 ± 0.1 | 0.6 ± 0.1 | – | – | – | – | – |
Total metabolites | 1.8 | 2.3 | 2.0 | 3.2 | – | – | – | – | – |