Distinct fermentation and antibiotic sensitivity profiles exist in salmonellae of canine and human origin

Wallis, Corrin V.; Lowden, Preena; Marshall-Jones, Zoe V.; Hilton, Anthony C.

doi:10.1186/s12866-018-1153-4

BMC Microbiology

Table 5 Carbon utilisation by Salmonella Typhimurium isolates ranked by degree of separation between human and canine derived organisms, where statistically significant according to paired Student’s t-tests after adjustment for FDR

From: Distinct fermentation and antibiotic sensitivity profiles exist in salmonellae of canine and human origin

Carbon source	Mean		Std. Dev.		Difference in the means	t-test
Carbon source	Human	Canine	Human	Canine	Difference in the means	t-value	FDR p-value
Gentiobiose	−0.181	0.086	0.071	0.129	−0.267	−6.904	< 0.001
D-Mannitol	−0.024	0.273	0.065	0.169	−0.297	−6.088	< 0.001
Myo-inositol	−0.087	0.545	0.109	0.383	−0.632	−5.800	< 0.001
N-Acetyl-D-Galactosamine	−0.127	0.113	0.082	0.139	−0.24	−5.695	< 0.001
α-D-Lactose	−0.127	0.075	0.058	0.121	−0.202	−5.665	< 0.001
D-Fructose	0.068	0.454	0.113	0.258	−0.386	−5.115	< 0.001
α-Hydroxy-Butyric Acid	0.526	0.348	0.116	0.095	0.178	5.082	< 0.001
D-Maltose	0.11	0.401	0.142	0.204	−0.291	−4.569	0.001
α–D-Glucose	−0.039	0.175	0.127	0.144	−0.214	−4.515	0.001
D-Melibiose	0.118	0.394	0.122	0.209	−0.276	−4.368	0.001
D-Aspartic Acid	0.733	0.483	0.135	0.181	0.25	4.359	0.001
L-Glutamic Acid	0.578	0.398	0.128	0.121	0.18	4.253	0.001
Bromo-Succinic Acid	0.602	0.424	0.158	0.109	0.178	4.074	0.002
L-Fucose	0.288	0.686	0.174	0.361	−0.398	−3.747	0.004
L-Histidine	0.449	0.276	0.148	0.134	0.173	3.655	0.005
Tween 40	0.477	0.318	0.135	0.125	0.159	3.631	0.005
‘Hydroxy-Phenylacetic Acid	0.976	0.715	0.183	0.23	0.261	3.539	0.006
Glycyl-Proline	0.748	0.575	0.133	0.149	0.173	3.516	0.006
Propionic Acid	0.684	0.497	0.149	0.163	0.187	3.457	0.007
D-Fucose	−0.057	0.083	0.09	0.131	−0.14	−3.441	0.007
D-Arabitol	−0.046	0.099	0.107	0.133	−0.145	−3.391	0.007
D-Galactose	0.322	0.609	0.118	0.296	−0.287	−3.337	0.008
D-Cellobiose	−0.056	0.071	0.105	0.117	−0.127	−3.295	0.009
Formic Acid	0.352	0.211	0.124	0.131	0.141	3.215	0.010
D-Sorbitol	0.23	0.367	0.135	0.119	−0.137	−3.207	0.010
Rifamycin SV	1.056	0.965	0.103	0.074	0.091	3.148	0.012
D-Raffinose	−0.001	0.161	0.186	0.136	−0.162	−3.065	0.014
Sucrose	−0.072	0.03	0.095	0.1	−0.102	−3.034	0.015
Glycerol	0.551	0.846	0.287	0.314	−0.295	−2.826	0.024
D-Turanose	−0.047	0.046	0.09	0.098	−0.093	−2.824	0.024
N-Acetyl-D-Glucosamine	0.147	0.527	0.132	0.501	−0.38	−2.670	0.034
Acetic Acid	0.683	0.526	0.166	0.179	0.157	2.628	0.036
Gelatin	0.077	0.029	0.061	0.052	0.048	2.539	0.043
α-Keto-Butyric Acid	0.411	0.317	0.115	0.109	0.094	2.481	0.048

Table 5 ranks carbon sources by the value of significance of difference in the means between human and canine derived Salmonella isolates. Simple sugars are highly represented within the ten highest ranking compounds including significant differences in gentiobiose, α-D-lactose, D-fructose, D-maltose, α–D-glucose and D-melibiose utilisation. With the exception of D-fructose and α-hydroxybutyric acid these simple sugars were generally utilised to a greater extent by isolates of canine origin rather than human Salmonella isolates

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