the raw quantitative data for the volatile fatty acids

The uploaded data comprises short-chain fatty acid (SCFA) concentrations measured from "in vitro" fermentation experiments. The study included two treatment groups: a control group and an experimental group supplemented with "Prevotella" species. Each group consisted of 10 replicates. The SCFA profiles (e.g., acetate, propionate, butyrate, etc.) were analyzed from the fermentation broth at the end of the incubation period.