. 2020 Jan 10;10:3012. doi: 10.3389/fmicb.2019.03012

TABLE 1.

Richness and diversity of bacteria and fungi at different processing stages.

Samples	Richness index				Diversity index

	ACE		Chao 1		Simpson		Shannon

	Bacteria	Fungi	Bacteria	Fungi	Bacteria	Fungi	Bacteria	Fungi
A	245.78 ± 9.80^a	95.04 ± 30.85^a	247.17 ± 11.76^a	68.85 ± 19.92^ab	0.05 ± 0.01^a	0.35 ± 0.05^a	3.90 ± 0.12^a	1.90 ± 0.22^a
B	234.68 ± 19.92^a	77.17 ± 8.24^ab	231.69 ± 22.70^a	77.92 ± 6.68^a	0.14 ± 0.01^a	0.25 ± 0.02^a	2.77 ± 0.08^b	1.83 ± 0.07^a
C	174.88 ± 37.08^b	58.18 ± 8.80^bc	174.24 ± 22.70^b	58.84 ± 8.36^b	0.30 ± 0.04^b	0.73 ± 0.05^c	1.69 ± 0.10^c	0.55 ± 0.07^d
D	195.64 ± 39.90^b	42.22 ± 18.10^cd	148.79 ± 25.31^b	33.70 ± 10.20^c	0.56 ± 0.18^c	0.53 ± 0.13^b	1.03 ± 0.38^d	0.84 ± 0.23^c
E	103.57 ± 27.33^c	22.55 ± 6.39^d	106.37 ± 47.71^c	18.45 ± 4.19^c	0.55 ± 0.11^c	0.34 ± 0.04^a	1.02 ± 0.20^d	1.22 ± 0.12^b
F	98.82 ± 22.58^c	24.62 ± 6.24^d	81.81 ± 11.84^c	21.89 ± 4.23^c	0.48 ± 0.12^c	0.59 ± 0.06^b	0.79 ± 0.20^d	0.77 ± 0.13^c

Values are presented as mean ± standard error (n = 5). A–F indicate the traditional spontaneous fermentation process stage of Panxian ham: (A) raw ham; (B) post-salting; (C) post-resting; (D) initial stage of ripening; (E) middle stage of ripening; (F) final stage of ripening. ^a–dDifferent letters in the same column represent significant differences (p < 0.05).