Table 1.

Significant differences in bacterial community composition between regularly microwaved and untreated kitchen sponges: Relative abundances of taxa with a mean relative abundance of more than one percent per treatment are shown. Wilcoxon–Mann–Whitney-U tests for independent samples were performed to identify statistically significant differences. False discovery rate (FDR)-corrected p-values are displayed as well. Color visualizes higher or lower relative abundances and goes from green (0%) over yellow to red (100%).

Taxonomy Level	Organism	Microwaved (%)	No Treatment (%)	p-Values
Phylum	Bacteroidetes	2.0	12.9	0.009
	Proteobacteria	92.0	79.2	0.013
Class	Sphingobacteriia	0.2	1.2	0.008
	Flavobacteriia	1.6	11.2	0.009
	Gammaproteobacteria	71.3	33.6	0.009
	Betaproteobacteria	2.7	7.5	0.031
Order	Sphingobacteriales	0.2	1.2	0.006
	Flavobacteriales	1.5	11.2	0.011
	Aeromonadales	2.0	0.2	0.006
	Enterobacteriales	19.2	3.7	0.006
	Pseudomonadales	48.1	24.1	0.035
	Burkholderiales	2.4	7.2	0.035
Family	Sphingobacteriaceae	0.2	1.1	0.011
	Flavobacteriaceae	1.5	11.0	0.018
	Aeromonadaceae	2.0	0.2	0.011
	Enterobacteriaceae	19.2	3.7	0.011
	Moraxellaceae	40.6	21.7	0.046
	Pseudomonadaceae	7.6	2.4	0.023
	Alcaligenaceae	0.3	3.6	0.023
	Brucellaceae	0.6	4.9	0.031
Genus	Chryseobacterium	0.5	3.6	0.011
	Riemerella	0.2	1.1	0.015
	unclassified (Flavobacteriaceae)	0.3	4.8	0.011
	Aeromonas	1.9	0.2	0.011
	Citrobacter	2.7	0.3	0.011
	Salmonella	1.4	0.3	0.011
	Escherichia	2.0	0.4	0.011
	Enterobacter	5.8	0.9	0.011
	Klebsiella	5.7	1.4	0.018
	Acinetobacter	34.6	8.4	0.011
	Pseudomonas	7.4	2.4	0.020
	Bordetella	0.1	1.0	0.011
	Achromobacter	0.2	2.6	0.024
	Brucella	0.2	2.0	0.024
	Ochrobactrum	0.5	2.9	0.033
	Caulobacter	0.4	4.4	0.043