Additional file 2: Table S1. of Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses

The nutritional information of Kazakhstan cheeses (the content of 100Â g sample). Table S2. Number of sequences and OTUs, microbial diversity and richness indexes of Kazakhstan cheese samples. Table S3. Relative abundances of bacterial phyla in the six Kazakhstan cheese samples. Table S4. Average relative abundances of the 43 main bacterial genera across the four sample groups. Table S5. Relative abundances of 16 key bacterial genera across the four sample groups. (XLS 73 kb)

哈萨克斯坦奶酪的营养信息（100克样品的成分含量）。表S2：哈萨克斯坦奶酪样品的序列数、操作分类单元（Operational Taxonomic Unit, OTU）数量、微生物多样性及丰富度指数。表S3：六份哈萨克斯坦奶酪样品中细菌门的相对丰度。表S4：四个样品组内43个主要细菌属的平均相对丰度。表S5：四个样品组内16个关键细菌属的相对丰度。（XLS格式，73 KB）