BackgroundDietary fibers with varying physicochemical properties have different fermentation characteristics, which may differently impact host health. The purpose of this study was to determine the fermentation characteristics including gas production kinetics, short‐chain fatty acids production, and microbial composition of different fibrous ingredients using in vitro fermentation by fecal microbiota.ResultsSugar beet pule (SBP), wheat bran (WB), dried corn distillers grains with solubles (DDGS), rice bran (RB), and alfalfa meal (AM) were selected to fermentation in vitro for 36 h. The results showed that SBP had the greatest gas production. SBP had the highest in vitro dry matter fermentability (IVDMF) and production of acetate, propionate, and total SCFAs, followed by WB, which all greater than DDGS, AM, and RB. The alpha‐diversity was higher in the DDGS, AM, and RB groups than in the WB and SBP groups. Differences in microbial community composition were observed among groups. The relative abundance of Treponema was highest in WB group. RB group showed lower Prevotella abundance than other groups, but had higher Succinivibrio abundance. Interestingly, the Lactobacillus reached the highest abundances in DDGS group. Correlation analysis indicated that the relative abundance of Treponema and Prevotella was positively associated with the gas production, IVDMF and SCFAs, while norank_f_Muribaculaceae, Rikenellaceae_RC9_gut_group, Lysinibacillus, and Succinivibrio were the opposite.ConclusionCollectively, the WB and SBP were fermented rapidly by fecal microbiota compared to DDGS, AM, and RB. Different fiber sources have different fiber compositions and fermentation properties that affect the microbial compositins and SCFAs production.This article is protected by copyright. All rights reserved.