Microbial community diversity of traditional dough starter (Jiaozi) from two provinces in northwest China

Annals of Microbiology

Table 2 Numbers of sequences analyzed, observed OTUs, and alpha diversity indices for all the Jiaozi samples

Samples		Reads	OTUs	Community richness		Coverage	Community diversity
Samples		Reads	OTUs	Ace	Chao1	Coverage	Shannon	Simpson
Bacterial community	KEL	37595	65	69.80	71.00	0.999761	1.60	0.28
	KS	34770	30	58.40	47.50	0.999569	0.11	0.97
	WS	36415	30	70.03	45.00	0.999725	0.51	0.81
	XA	37917	28	81.19	44.50	0.999684	0.43	0.82
	YA	38420	36	73.99	45.75	0.999662	0.93	0.46
	YL	34104	45	49.65	49.00	0.999765	0.53	0.82
Fungal community	KEL	33724	93	94.43	94.00	0.999911	3.12	0.09
	KS	40311	68	70.36	74.00	0.999901	3.20	0.07
	WS	36526	93	95.26	94.50	0.999918	3.59	0.05
	XA	39731	98	99.38	99.50	0.999899	2.08	0.22
	YA	30918	42	49.41	45.27	0.999709	0.14	0.96
	YL	34789	96	97.80	96.83	0.999856	1.42	0.36

ISSN: 1869-2044