Knowledge of the effect of foods on gut microbiota composition and functionality is expanding. To isolate the effect of single foods and/or single nutrients (i.e., fiber, polyphenols), this protocol describes an in vitro batch fermentation procedure to be carried out after an in vitro gastrointestinal digestion. Therefore, this is an extension of the previous protocol described by Brodkorb et al. (2019) for studying in vitro digestion. The current protocol uses an oligotrophic fermentation medium with peptone and a high concentration of fecal inoculum from human fecal samples both to provide the microbiota and as the main source of nutrients for the bacteria. This protocol is recommended for screening work to be performed when many food samples are to be studied. It has been used successfully to study gut microbiota fermentation of different foodstuffs, giving insights into their functionality, community structure or ability to degrade particular substances, which can contribute to the development of personalized nutrition strategies. The procedure does not require a specific level of expertise. The protocol takes 4–6 h for preparation of fermentation tubes and 20 h for incubation.

对食物对肠道微生物群组成和功能的影响的认识正在扩展。为了隔离单一食物和/或单一营养素（即纤维、多酚）的影响，该协议描述了在体外胃肠道消化后进行的体外分批发酵程序。因此，这是 Brodkorb 等人描述的先前协议的扩展。(2019) 研究体外消化。目前的协议使用带有蛋白胨的寡营养发酵培养基和来自人类粪便样本的高浓度粪便接种物，既提供微生物群，又作为细菌的主要营养来源。当要研究许多食品样本时，建议将此协议用于筛选工作。它已成功用于研究不同食品的肠道微生物群发酵，深入了解它们的功能、群落结构或降解特定物质的能力，这有助于制定个性化营养策略。该过程不需要特定水平的专业知识。该协议需要 4–6 小时来准备发酵管和 20 小时的孵化时间。