Aspergillus oryzae and Aspergillus niger Co-Cultivation Extract Affects In Vitro Degradation, Fermentation Characteristics, and Bacterial Composition in a Diet-Specific Manner

Document Outline

• Introduction 
• Materials and Methods 
  • Animals 
  • Experiment Design and In Vitro Batch Culture 
  • Sample Collection and Measurement 
  • DNA Extraction and Sequencing 
  • Sequencing Data Processing 
  • Statistical Analyses 
• Results 
  • Gas Production Kinetics Parameters 
  • Nutrient Digestibility 
  • Fermentation Parameters 
  • Bacterial Community 
    • Sequence Depth, Diversity, and Composition 
    • The  Diversity and Bacterial Composition 
    • Differential Genera 
    • Spearman Correlation Analysis 
• Discussion 
• Conclusions 
• References