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