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. Author manuscript; available in PMC: 2018 Jan 1.
Published in final edited form as: Mol Nutr Food Res. 2016 Aug 11;61(1):10.1002/mnfr.201501025. doi: 10.1002/mnfr.201501025

Table 3.

Frequency of phylum level taxaa),b)

Taxonomy at phylum level Percentage of total sequences of all groups Percentage of total sequences within groups
Low-RS-S Low-RS-WG Hi-RS-S Hi-RS-WG
Actinobacteria 2.0 1.5 1.5 0.8 4.2
Bacteroidetes 13.6 7.7 5.3 29.8 11.5
Cyanobacteria 0.1 0.2 0.0 0.0 0.0
Deferribacteres 0.0 0.0 0.0 0.1 0.0
Firmicutes 82.3 88.7 91.4 66.2 82.8
Fusobacteria 0.0 0.0 0.0 0.0 0.0
Proteobacteria 0.9 0.6 0.2 1.9 0.9
Spirochaetes 0.0 0.0 0.0 0.0 0.0
TM7 0.4 0.8 0.3 0.4 0.0
Tenericutes 0.2 0.0 0.1 0.1 0.5
Verrucomicrobia 0.5 0.3 1.2 0.6 0.1
a)

Treatments listed as: Low-RS-S (diet with amylopectin corn starch), Low-RS-WG (diet with dent whole-grain corn flour), Hi-RS-S (diet with high amylose starch), and Hi-RS-WG (diet with high amylose whole-grain corn flour).

b)

Statistical differences were: bacteroidetes (p < 0.0001, Low-RS-S versus Hi-RS-S, Hi-RS-WG versus Hi-RS-S, Low-RS-WG versus Hi-RS-S); and firmicutes (p < 0.0001, Low-RS-WG versus Hi-RS-WG). The p < 0.05 value was divided by 6 as a Bonferoni adjustment.