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Table 2 Correlation between the relative abundance of bacterial taxa (operational taxonomic units [OTUs] or genera) and odour intensity in the right axilla

From: Mapping axillary microbiota responsible for body odours using a culture-independent approach

Odour

Taxon

Spearman r b

Phylum; genus or species; OTU ID

Relative abundance

Positive samples a

Mean

Median

Global

Actinobacteria; Corynebacterium tuberculostearicum; OTU470219

8.74

5.83

41

0.586

Fresh onion

Actinobacteria; Corynebacterium tuberculostearicum; OTU470219

8.74

5.83

41

0.515

Global

Actinobacteria; Corynebacterium; OTU13430

0.44

0.00

13

0.547

Global

Firmicutes; Staphylococcus hominis; OTU154509

21.51

13.47

42

0.605

Fresh onion

Firmicutes; Staphylococcus hominis; OTU154509

21.51

13.47

42

0.648

Spicy

Firmicutes; Staphylococcus hominis; OTU154509

21.51

13.47

42

0.659

Global

Firmicutes; Staphylococcus hominis; OTU173469

2.64

1.36

33

0.571

Fresh onion

Firmicutes; Staphylococcus hominis; OTU173469

2.64

1.36

33

0.603

Acid-spicy

Firmicutes; Staphylococcus hominis; OTU173469

2.64

1.36

33

0.671

Acid-spicy

Firmicutes; Staphylococcus hominis; OTU338191

0.18

0.10

25

0.659

Fresh onion

Firmicutes; Staphylococcus hominis; OTU338191

0.18

0.10

25

0.509

Fatty

Firmicutes; Anaerococcus; OTU14290

0.54

0.10

27

0.600

Global

Actinobacteria; Propionibacterium acnes; OTU368907

12.49

0.55

35

−0.538

Acid-spicy

Actinobacteria; Propionibacterium acnes; OTU368907

12.49

0.55

35

−0.588

Global

Actinobacteria; Corynebacterium

13.16

7.39

41

0.540

Acid-spicy

Actinobacteria; Corynebacterium

13.16

7.39

41

0.537

Global

Actinobacteria; Propionibacterium

13.46

1.76

39

−0.513

Acid-spicy

Actinobacteria; Propionibacterium

13.46

1.76

39

−0.557

  1. aNumber of samples in which the given taxon was detected (total samples = 44).
  2. bOnly correlations with Spearman r > 0.5 or < −0.5 are presented.