To investigate the production of short-chain fatty acids (SCFAs) from soybean insoluble fiber (SIDF) in fermentation, SIDF was fermented by Lactobacillus sp., Bifidobacterium bifidum, Enterococcus faecalis, and Escherichia coli, respectively. The pH value of the fermentation broth was measured, and the content of SCFAs were determined by gas chromatography at different time points. In fermentation of SIDF by 4 exogenous intestinal bacteria, the pH value of the fermentation broth first decreased, and then remained stable after 24 h fermentation. During the fermentation by 4 exogenous intestinal bacteria, the yield of acetic acid was the highest , followed by propionic acid and butyric acid. The content of acetic acid and propionic acid produced by B. bifidum each reached its maxima after 24 h fermentation, which was (4.05±0.024) g/L and (0.13±0.014) g/L, respectively. The content of butyric acid produced by Lactobacillus sp. was the maxima of (0.082±0.001) g/L after 24 h fermentation. The total SCFAs produced by B. bifidum fermentation was the highest. SIDF was fermented by exogenous intestinal bacteria to produce SCFAs, and the content of SCFAs produced varied with the fermentation time. B. bifidum had the strongest ability to produce SCFAs by fermenting SIDF.
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