Table 1.
The operational taxonomic units (OTUs) for Chinese Sichuan sausages during spontaneous fermentation
| Fermentation time (d) | Reads | Observed OTUs | ACE index | Chao1 index | Good’s coverage | Shannon index | Simpson | |||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Bacteria | Fungi | Bacteria | Fungi | Bacteria | Fungi | Bacteria | Fungi | Bacteria | Fungi | Bacteria | Fungi | Bacteria | Fungi | |
| 1 | 109,844 | 65,637 | 468 | 1462 | 608.25 | 3628.37 | 560.24 | 2549.81 | 1.00 | 0.99 | 2.31 | 1.52 | 0.24 | 0.65 |
| 10 | 52,191 | 68,545 | 290 | 1299 | 516.13 | 3249.97 | 420.80 | 2416.96 | 1.00 | 0.99 | 2.20 | 1.59 | 0.19 | 0.61 |
| 20 | 46,110 | 70,916 | 209 | 1374 | 385.99 | 3700.21 | 304.29 | 2571.26 | 1.00 | 0.99 | 1.46 | 1.36 | 0.40 | 0.66 |
| 30 | 51,278 | 78,592 | 396 | 2111 | 761.24 | 5843.78 | 580.08 | 3730.50 | 1.00 | 0.99 | 2.57 | 1.94 | 0.17 | 0.52 |
Richness estimators (Chao and Ace) and diversity indices (Shannon and Simpson) of the bacterial 16S rRNA and fungal 18S rRNA for each sample were determined using OTU based analysis