Japanese traditional dietary fungus koji Aspergillus oryzae functions as a prebiotic for Blautia coccoides through glycosylceramide: Japanese dietary fungus koji is a new prebiotic

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Table 1 Composition of experimental diets

	Nor	Kgc
Casein	20.0	20.0
Corn starch	15.0	15.0
Cellulose	5.0	5.0
Mineral mixture^a	3.5	3.5
Vitamin mixture^a	1.0	1.0
dl-Methionine	0.3	0.3
Choline bitartrate	0.2	0.2
Corn oil	7.0	7.0
Purified koji glycosylceramide	–	1.0
Sucrose	48.0	47.0