I'm doing research about the short chain fatty acid producing bacteria. I studied 7 short chain fatty acid (acetic propionic butyric isobutyric valeric isovaleric and captionic). and I found that the bacteria produced all acid in 8-12 hr incubation time and after that all short chain fatty acid rapidly decreased, except acetic acid slightly decreased. How can I explain this results? and I did my experiment under anaerobic condition.

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