[ALL] N = 19,090 Positive (19.6%) | normal N = 18,042 Positive (19.6%) | type AS N = 677 Positive (19.1%) | type SC N = 9 Positive (11.1%) | type SS N = 362 Positive (24.3%) | p. overall | |
Bacterium family, N (%): | . | |||||
Bacillaceae | 10.2% [9.20%; 11.2%] | 9.92% [8.95%; 11.0%] | 10.1% [5.48%; 16.6%] | 0.00% [0.00%; 97.5%] | 25.9% [15.0%; 39.7%] | |
Enterobacteriaceae | 36.7% [35.1%; 38.3%] | 37.2% [35.6%; 38.8%] | 31.0% [23.2%; 39.7%] | 0.00% [0.00%; 97.5%] | 18.5% [9.25%; 31.4%] | |
Yeast | 0.75% [0.50%; 1.09%] | 0.51% [0.30%; 0.81%] | 7.75% [3.78%; 13.8%] | 0.00% [0.00%; 97.5%] | 0.00% [0.00%; 6.60%] | |
unfermented | 6.30% [5.54%; 7.13%] | 5.98% [5.22%; 6.81%] | 14.0% [8.48%; 21.2%] | 100% [2.50%; 100%] | 7.41% [2.06%; 17.9%] | |
Staphylococci | 41.1% [39.5%; 42.7%] | 41.3% [39.7%; 42.9%] | 34.1% [26.0%; 43.0%] | 0.00% [0.00%; 97.5%] | 44.4% [30.9%; 58.6%] | |
Streptococci | 5.01% [4.33%; 5.76%] | 5.10% [4.40%; 5.88%] | 3.10% [0.85%; 7.75%] | 0.00% [0.00%; 97.5%] | 3.70% [0.45%; 12.7%] |