A Simple In Vitro Fermentation System for Polysaccharides—The Effects of Fermenter Fluid Surface Area/Fluid Volume Ratio and Amount of Substrate

A simple batch fermentation system for dietary non-starch polysaccharides using simple in vitro methods has been studied to identify if the position of the bottle (fluid surface area/fluid volume ratio) and shaking influence fermentation and bacterial mass. Shaking has no effect on the fermentation or bacterial mass increase. The amount of pectin, ispaghula or starch influences the result as does the surface to volume ratio. © 1997 SCI.