Table 1.

Number of sequences and diversity estimators for Adobera cheese samples.

Cheese	Season	Sample	Valid Reads	Chao1	Shannon	Simpson	Simpson Reciprocal
1	Dry	Raw Milk	112,441	3954.71	6.539	0.948	19.23
		Fresh curd	41,138	4143.00	6.821	0.968	31.09
		Matured curd	299,377	4304.96	6.128	0.967	29.95
		Cheese	480,795	4525.90	6.105	0.965	28.78
	Rainy	Raw Milk	69,215	3049.56	6.199	0.962	34.76
		Fresh curd	336,678	4719.12	6.250	0.955	22.20
		Matured curd	90,918	5156.78	6.957	0.979	47.70
		Cheese	8674	24.20	3.102	0.878	8.26
2	Dry	Raw Milk	516,917	5170.39	6.687	0.978	45.62
		Fresh curd	293,445	4477.34	6.202	0.965	28.50
		Matured curd	183,288	4293.72	6.417	0.947	38.15
		Cheese	106,058	5357.36	6.906	0.974	38.26
	Rainy	Raw Milk	50,256	3774.49	7.071	0.984	62.72
		Fresh curd	38,019	3350.41	6.833	0.981	51.78
		Matured curd	99,925	4379.79	6.545	0.975	39.50
		Cheese	75,107	4554.86	6.744	0.977	43.23
3	Dry	Raw Milk	119,219	4075.30	6.590	0.971	33.94
		Fresh curd	67,669	4417.30	7.011	0.981	51.32
		Matured curd	98,183	6429.53	7.041	0.972	35.32
		Cheese	61,937	5861.76	6.970	0.971	34.46
	Rainy	Raw Milk	41,368	1741.43	5.351	0.949	19.57
		Fresh curd	58,128	2746.97	5.639	0.950	19.92
		Matured curd	17,047	1252.38	5.873	0.956	22.55
		Cheese	10,540	1196.24	5.919	0.958	23.54
21 d post-elaboration
1	Dry	Cheese	92,545	4453.98	6.179	0.968	31.25
2	Dry	Cheese	67,213	4559.55	6.636	0.974	38.10