TABLE 4.

Distributions of predominant bacteria at different taxonomic levels.

Predominant bacteria	Percentage composition in samples
	F n = 6	M n = 6	S n = 6
Phylum
Firmicutes	67.89%	96.44%	57.68%
Proteobacteria	29.60%	3.37%	36.29%
Actinobacteria	2.02%	0.14%	4.55%
Class
Bacilli	67.27%	96.37%	55.82%
Gammaproteobacteria	28.72%	3.28%	34.54%
Actinobacteria	2.02%	0.14%	4.50%
Alphaproteobacteria	0.88%	0.08%	1.72%
Clostridia	0.63%	0.07%	1.79%
Order
Bacillales	65.93%	96.15%	51.96%
Pseudomonadales	23.23%	2.67%	25.24%
Betaproteobacteriales	3.61%	0.45%	7.16%
Micrococcales	1.67%	0.11%	3.62%
Lactobacillales	1.33%	0.22%	3.85%
Enterobacteriales	1.56%	0.13%	1.64%
Clostridiales	0.63%	0.07%	1.79%
Family
Staphylococcaceae	64.96%	96.04%	43.49%
Moraxellaceae	9.34%	2.47%	21.88%
Pseudomonadaceae	13.89%	0.20%	3.35%
Burkholderiaceae	3.61%	0.45%	7.16%
Listeriaceae	0.82%	0.08%	8.25%
Micrococcaceae	1.28%	0.08%	2.75%
Enterobacteriaceae	1.56%	0.13%	1.64%
Streptococcaceae	0.73%	0.08%	1.16%
Carnobacteriaceae	0.22%	0.02%	1.51%
Genus
Staphylococcus	60.74%	92.38%	35.99%
Psychrobacter	1.36%	0.13%	16.46%
Pseudomonas	13.89%	0.20%	3.35%
Acinetobacter	7.85%	2.32%	5.34%
Macrococcus	4.21%	3.66%	7.48%
Brochothrix	0.82%	0.08%	8.25%
Cupriavidus	2.31%	0.22%	3.26%
Massilia	1.16%	0.21%	3.59%
Carnobacterium	0.19%	0.02%	1.44%

M, sample from the muscle tissue of bacon; F, sample from the adipose tissue of bacon; S, sample from pork skin of bacon.