Table 2.
Intra-species diversity of 17 sourdough samples from backslopped sourdoughs of different origins, based on the relative abundances of bacterial and yeast species obtained by metagenetic analysis.
| Sourdough sample | Bacteria | Yeasts | ||
|---|---|---|---|---|
| Simpson (1-D) | Pielou (Je) | Simpson (1-D) | Pielou (Je) | |
| A-UK-R | 0.60 | 0.62 | 0.26 | 0.39 |
| B-B-R | 0.44 | 0.40 | 0.01 | 0.03 |
| C-B-R | 0.64 | 0.54 | 0.26 | 0.25 |
| D-F-B | 0.00 | 0.01 | 0.07 | 0.08 |
| D-F-K | 0.00 | 0.00 | 0.01 | 0.03 |
| D-F-R | 0.00 | 0.00 | 0.01 | 0.02 |
| D-F-S | 0.00 | 0.00 | 0.01 | 0.03 |
| D-F-W | 0.00 | 0.00 | 0.01 | 0.02 |
| E-B-W | 0.29 | 0.32 | 0.01 | 0.06 |
| E-B-M | 0.65 | 0.59 | 0.01 | 0.03 |
| E-B-R | 0.49 | 0.51 | 0.01 | 0.02 |
| E-B-S | 0.61 | 0.55 | 0.12 | 0.12 |
| F-NY-WR | 0.08 | 0.14 | 0.00 | 0.01 |
| F-NY-WW | 0.19 | 0.34 | 0.79 | 0.61 |
| F-NY-R | 0.00 | 0.01 | 0.00 | 0.00 |
| G-B-W | 0.78 | 0.70 | 0.50 | 0.43 |
| G-B-WL | 0.69 | 0.62 | 0.51 | 0.40 |
The sample codes are as described in Table 1. The Simpson (1-D) and Pielou (Je) indexes were calculated to measure the sourdough alpha diversity and evenness, respectively.