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Table 2 Mean relative abundance of dominant bacterial phyla (>0.5 %) and genera (>0.1 %) among 16S rRNA gene sequences on non-enriched mungo bean sprout controls (t = 0) and at various time points (t = 4, 8, 16, and 24 h) in BPW and EE-broth

From: Mungo bean sprout microbiome and changes associated with culture based enrichment protocols used in detection of Gram-negative foodborne pathogens

Phylum and genus t = 0 t = 4 h t = 8 h t = 16 h t = 24 h
BPW EE-broth BPW EE-broth BPW EE-broth BPW EE-broth
37 °C 42 °C 37 °C 42 °C 37 °C 42 °C 37 °C 42 °C 37 °C 42 °C 37 °C 42 °C 37 °C 42 °C 37 °C 42 °C
Proteobacteria 90.4 89.1 87.8 95.7 94.0 90.4 95.7 98.0 99.5 55.9 71.9 99.4 99.5 73.1 80.2 99.8 97.7
Janithobacterium 22.0 18.9 22.6 16.7 16.0 14.8 24.3 7.7 5.6 7.1 7.3 5.7 5.0 3.0 1.2 2.2 7.3
Klebsiella 10.3 1.1 0.5 0.6 1.7 1.3 1.7 3.2 11.9 3.9 20.7 28.5 24.5 3.8 26.6 24.6 32.3
Pseudomonas 14.4 7.3 4.7 9.4 9.8 3.6 4.7 9.4 2.5 1.7 2.7 1.3 1.5 2.8 0.5 1.3 1.2
Enterobacter 11.1 2.6 27.9 2.5 3.9 1.8 13.1 4.5 11.8 8.4 10.2 22.9 21.1 2.6 8.8 17.0 15.8
Cronobacter 3.8 20.7 2.8 23.2 18.5 23.1 0.0 28.8 50.3 8.1 0.01 27.6 22.1 4.3 15.1 20.1 11.9
Duganella 4.7 3.0 6.4 0.5 0.7 0.7 0.0 0.2 0.1 0.1 0.1 0.2 0.2 3.7 0.1 0.1 1.1
Kosakonia 5.1 13.7 14.9 14.5 21.9 18.4 3.6 15.7 1.2 3.5 0.5 0.4 2.8 2.2 1.0 2.6 2.1
Leclercia 6.8 5.6 5.6 11.5 7.1 3.6 17.8 3.3 1.5 1.3 0.9 6.1 7.0 1.1 1.3 5.1 4.9
Acinetobacter 3.3 3.3 1.3 0.7 0.9 2.8 0.6 0.8 0.1 7.7 7.9 0.1 0.1 20.3 16.7 0.0 0.1
Bacteroidetes 8.8 9.9 11.6 3.5 5.1 5.0 2.6 1.3 0.4 1.5 1.9 0.5 0.4 1.2 0.2 0.2 1.7
Flavobacterium 6.0 9.8 5.8 5.7 9.2 7.2 5.8 7.2 2.7 2.0 1.9 1.5 1.0 2.4 1.5 1.0 0.9
Firmicutes 0.6 0.9 0.6 0.8 0.9 4.6 1.7 0.7 0.2 42.6 26.2 0.07 0.05 25.7 19.6 0.02 0.6
Bacillus 0.0 0.0 0.0 0.0 0.0 0.2 0.0 0.9 1.4 18.9 22.8 2.4 0.0 12.8 16.4 4.8 0.0
Paenibacillus 0.5 2.4 0.9 2.4 1.8 4.7 0.0 4.4 0.3 3.1 0.2 0.0 0.0 0.7 0.0 0.0 5.6
Enterococcus 0.3 1.9 0.4 3.0 1.5 4.2 0.0 2.3 6.8 3.2 1.9 1.3 10.0 4.2 5.7 4.8 11.5