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Short chain fatty acids (SCFA) are produced by the fermentation of dietary fibre in the colon. The main SCFA produced are acetate, propionate, and butyrate and each may have a specific and separate role in health. For example, propionate may have satiating effects while butyrate may have a role in the prevention of cancer. There are a variety of factors that determine the rate and extent of SCFA production; one of these is glycosidic bond configuration in polysaccharides. For example, β (1–4) and β (1–3) bonding in β-glucan results in increased propionate production (1) and α (1–4) and α (1–6) bonding in starch results in increased butyrate production (2). In this study, we looked at the effect of bonding structure in model glucose disaccharides on SCFA production. We carried out in vitro fermentations with a miniaturised batch culture technique (n= 9), with all commercially available diglucose stereoisomers …