Table 1

Average abundance (%) of sequences assigned to taxa in all cheese brands
Classification Brand A (%) Brand B (%) Brand C (%) Significant Difference? (p ≤ 0.05)
Phylum Firmicutes 68 100 81 (A and B, p = 0.006);
A and C, p = 0.135;
B and C, p = 0.0)
Proteobacteria 29 0 19 (A and C, p = 0.141;
A and B, p = 0.0;
B and C, p = 0.012)
Class Clostridia 66 0 0 (A and C, p = 0.004;
A and B, p = 0.01)
Gammaproteobacteria 22 0 19 (A and C, p = 0.65;
A and B, p = 0.005;
B and C, p =0.0)
Bacilli 2 100 81 (A and B, p = 0.0;
A and C, p = 0.0;
B and C, p = 0.011)
Order Clostridiales 67 0 0 (A and C, p = 0.003;
A and B, p = 0.004)
Lactobacillales 0 0 22 (A and C, p = 0.005;
C and B, p = 0.006)
Enterobacteriales 9 0 14 (A and C, p = 0.03;
A and B, p = 0.002;
B and C, p = 0.012)
Pseudomonadales 9 0 5 (A and C, p = 0.049;
A and B, p = 0.049
B and C, p = 0.017)
Bacillales 2 100 59 (A and B, p = 0.0;
A and C, p = 0.0;
B and C, p = 0.0)
Family Incertae Sedis XII 0 96 45 (A and B, p = 0.0;
A and C, p = 0.0;
B and C, p = 0.0)
Staphylococcaceae 0 3 0 (A and B, p = 0.01;
B and C, p = 0.01)
Planococcaceae 0 0 14 (A and C, p = 0.002;
B and C, p = 0.004)
Streptococcaceae 0 0 22 (A and C, p = 0.005;
B and C, p = 0.007)
Clostridiaceae 67 0 0 (A and B, p = 0.007;
A and C, p = 0.004)
Enterobacteriaceae 9 0 14 (A and B, p = 0.002;
A and C, p = 0.025;
B and C, p = 0.01)
Pseudomonadaceae 7 0 5 (A and B, p = 0.008;
A and C, p = 0.12;
B and C, p = 0.04)
Genus Exiguobacterium 0 96 45 (A and B, p = 0.0;
A and C, p = 0.0;
B and C, p = 0.0)
Kurthia 0 0 14 (A and C, p = 0.001;
B and C, p = 0.003)
Clostridiaceae 68 0 0 (A and B, p = 0.006;
A and C, p = 0.002)
Raoultella 7 0 10 (A and B, p = 0.002;
A and C, p = 0.18;
B and C, p = 0.012)
Pseudomonas 7 0 5 (A and B, p = 0.008;
A and C, p = 0.16;
B and C, p = 0.034)
Lactococcus 2 0 22 (A and B, p = 0.006;
A and C, p = 0.004;
B and C, p = 0.006)
Staphylococcus 0 3 0 (A and B, p = 0.01;
B and C, p = 0.009)
Enterobacteriaceae_Other 0 0 2 (A and C, p = 0.008;
B and C, p = 0.018)

Taxa represented occurred at ≥ 1% abundance of the total for each brand.

Lusk et al.

Lusk et al. BMC Microbiology 2012 12:254   doi:10.1186/1471-2180-12-254

Open Data