High-throughput DNA sequencing to survey bacterial histidine and tyrosine decarboxylases in raw milk cheeses

BMC Microbiology

Table 4 α-diversity post Ion PGM sequencing in hdc and tdc positive cheese samples

hdc α-diversity
Cheese	Chao1 value	Simpson value	Shannon index value	Phylogenetic diversity value	No. of observed OTU’s
Reblochon	55	0.80	2.85	21.96	52
Irish Artisanal Cheese B	90	0.82	3.23	27.71	75
Morbier	57.5	0.76	2.73	20.38	57
Tête de Moine	41.75	0.67	2.39	18.25	38
Pecorino Sardo	69.5	0.75	2.73	21.66	67
Ossau-Iraty	52	0.78	2.57	23.48	50
tdc α-diversity
Cheese	Chao1 value	Simpson value	Shannon index value	Phylogenetic diversity value	No. of observed OTU’s
Irish Artisanal Cheese A	249.06	0.98	6.40	145.48	246
Reblochon	247.96	0.97	5.48	143.93	225
Irish Artisanal Cheese B	224.25	0.97	5.51	126.47	188
Tête de Moine	273.50	0.97	5.78	171.53	270
Pecorino Sardo	270.18	0.97	5.81	152.71	259
Ossau-Iraty	279.62	0.98	5.96	150.62	256

α-diversity of artisanal cheeses post Ion PGM sequencing. Table 4a details diversity of hdc positive samples while Table 4b presents tdc positive samples

ISSN: 1471-2180