Table 3 Differential abundance of bacteria and fungi in Bangladeshi yogurt based on brands and tastes.

From: Insights into the nutritional properties and microbiome diversity in sweet and sour yogurt manufactured in Bangladesh

Abundant genera

PBC-value

Differential abundance of microbes in yogurt

Brand 1

Brand 2

Brand 3

Brand 4

Brand 5

Brand 6

Brand 7

(A) Yogurt brands

Bacteria

Lactobacillus

0.024

3595

1971.2

3860

4704

6.3

3.3

7049.7

Aeromonas

0.033

0.0

2.3

2.0

0.8

382.7

3.3

0.0

Streptococcus

0.043

3440.3

5071.2

3170.8

2339.8

845.3

6956

0.8

Lactococcus

0.043

0.7

0.3

1.3

0.7

1693.3

7.7

0.0

Enterobacter

0.044

0.7

1.2

2.3

1.2

3026.3

4.3

0.0

Fungi

Apiotrichum

0.033

0.0

0.0

0.0

7.4

552.7

0.0

945.3

Abundant genera

PBC-value

Differential abundance of microbes in yogurt

Sweet

Sour

(B) Yogurt tastes

Bacteria

Streptococcus

0.028

4494.5

1986.7

Fungi

Apiotrichum

0.011

0.1

302.5

Clavispora

0.047

792.3

0.2

  1. The microbial genera with more than 1% read abundance are presented only. Differential abundances of bacteria and fungi were analyzed by Kruskal–Wallis test and shown as mean values. Boldface values indicate most abundant microbial genera. The Bonferroni corrected P-value (PBC) < 0.05 is considered significant. Differential abundance is expressed in number (n). Kruskal–Wallis test followed by Bonferroni correction was done for analysis.
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