Table 1.

Significant differences in relative abundances between traditionally and industrially processed equivalents of each vegetable type.

Vegetable	Taxonomy*		Relative abundance (%)**
	Family	Genus	Traditionally processed	Industrially processed
Radish	Sphingomonadaceae	Sphingopyxis	4.3	0.5
	Sphingomonadaceae	Sphingomonas	3.5	0.8
	Xanthomonadaceae	Pseudoxanthomonas	3.0	0.2
	Oxalobacteraceae	unclassified	1.2	12.8
	Sphingobacteriaceae	Pedobacter	1.0	10.6
	Flavobacteriaceae	Flavobacterium	2.8	7.5
	Micrococcaceae	unclassified	1.5	5.8
	Comamonadaceae	Methylibium	0.1	3.8
Cauliflower	Pseudomonadaceae	Pseudomonas	21.8	9.0
	Enterobacteriaceae	unclassified	10.9	2.1
	Moraxellaceae	Acinetobacter	2.4	20.3
	Sphingomonadaceae	Sphingomonas	2.9	18.5
Turnip cabbage	Bacillaceae	Bacillus	0.4	6.9
	Leuconostocaceae	Leuconostoc	0.1	6.0
Arugula	Oxalobacteraceae	unclassified	4.6	1.7
	Xanthomonadaceae	unclassified	3.8	1.1
	Moraxellaceae	Acinetobacter	3.8	11.9
	Oxalobacteraceae	Janthinobacterium	1.6	4.3
	Exiguobacteraceae	Exiguobacterium	1.2	3.3
	Sphingobacteriaceae	Sphingobacterium	0.5	3.3
	Shewanellaceae	Shewanella	0.6	2.6
White cabbage	Enterobacteriaceae	unclassified	14.7	4.5
	Alcaligenaceae	Achromobacter	5.3	0.1
	Methylobacteriaceae	Methylobacterium	0.6	8.1
	Cytophagaceae	Runella	1.4	3.0
Broccoli	Oxalobacteraceae	Janthinobacterium	5.6	1.3

*Only taxa with abundance greater than 3% in one group, showing significant difference in abundance (p < 0.05) between the two groups are shown. No taxa meeting those criteria were found for horseradish. **The values indicating higher abundances of the taxa at the respective processing pathway are highlighted in bold.