Table 2.
The operational taxonomic units (OTUs) for each Chinese sausage sample.
| Chinese sausage sample | Bacteria |
Fungi |
||||||
|---|---|---|---|---|---|---|---|---|
| Observed OTUs | Chao1 | Shannon | Good’s coverage (%) | Observed OTUs | Chao1 | Shannon | Good’s coverage (%) | |
| SCMS | 288 ± 54 | 352 ± 40 | 2.56 ± 0.58 | 99 | 165 ± 32 | 193 ± 47 | 1.47 ± 0.34 | 99 |
| SCCD | 145 ± 9 | 215 ± 16 | 1.63 ± 0.21 | 99 | 32 ± 4 | 63 ± 13 | 0.08 ± 0.06 | 99 |
| GXWZ | 133 ± 6 | 186 ± 32 | 1.35 ± 0.47 | 99 | 214 ± 16 | 216 ± 17 | 3.79 ± 0.05 | 99 |
| ZJHZ | 256 ± 25 | 292 ± 18 | 1.92 ± 0.14 | 99 | 209 ± 17 | 216 ± 15 | 3.65 ± 0.12 | 99 |
| JXJGS | 190 ± 19 | 276 ± 62 | 2.36 ± 0.19 | 99 | 98 ± 25 | 103 ± 28 | 2.94 ± 0.45 | 99 |
| GDHP | 204 ± 15 | 266 ± 33 | 2.78 ± 0.03 | 99 | 220 ± 28 | 234 ± 29 | 3.28 ± 0.44 | 99 |
| HNXX | 240 ± 9 | 306 ± 20 | 3.05 ± 0.23 | 99 | 197 ± 27 | 207 ± 31 | 2.90 ± 0.35 | 99 |
| HLJHEB | 305 ± 48 | 381 ± 36 | 2.17 ± 0.29 | 99 | 218 ± 9 | 220 ± 8 | 3.40 ± 0.42 | 99 |
| HBES | 280 ± 24 | 342 ± 28 | 3.05 ± 0.14 | 99 | 186 ± 5 | 200 ± 13 | 3.50 ± 0.22 | 99 |
| ZJJH | 189 ± 1 | 250 ± 12 | 1.94 ± 0.26 | 99 | 89 ± 13 | 93 ± 9 | 1.54 ± 0.02 | 99 |
| JLCC | 294 ± 29 | 338 ± 46 | 2.70 ± 0.24 | 99 | 216 ± 6 | 230 ± 4 | 3.69 ± 0.07 | 99 |
| HBBD | 185 ± 20 | 262 ± 11 | 2.40 ± 0.09 | 99 | 240 ± 25 | 247 ± 25 | 3.84 ± 0.18 | 99 |
| GZZY | 191 ± 17 | 240 ± 27 | 2.33 ± 0.36 | 99 | 146 ± 19 | 160 ± 22 | 0.58 ± 0.24 | 99 |
| AHXC | 315 ± 23 | 371 ± 30 | 3.62 ± 0.06 | 99 | 129 ± 19 | 139 ± 25 | 2.35 ± 0.40 | 99 |
| NMGTL | 45 ± 18 | 74 ± 28 | 0.14 ± 0.03 | 99 | 17 ± 12 | 41 ± 17 | 0.04 ± 0.05 | 99 |
| JSRG | 356 ± 5 | 402 ± 11 | 3.38 ± 0.05 | 99 | 140 ± 17 | 180 ± 10 | 1.62 ± 0.00 | 99 |