Skip to main content

Table 1 Average abundance (%) of sequences assigned to taxa in all cheese brands

From: Characterization of microflora in Latin-style cheeses by next-generation sequencing technology

 

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)

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