Skip to main content

Advertisement

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

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

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