Metagenomics of 16S from samples of dry-cured loins manufactured with or without paprika and reduced nitrite content

This study analyses the changes in the microbiota of dry cured loins manufactured with or without paprika and reduced ingoing amounts of nitrate and nitrite. Paprika as source of microbiota and nitrate concentration were taken into account in our study. Differences in microbiota due to the origin of the different pork loins (Longissimus thoracis et lumborum) were minimized using four biological replicates for each experiment. Three different nitrate and nitrite amounts: control treatment (C) with 150 mg/Kg of sodium nitrite and 150 mg/Kg of potassium nitrate, 25 % reduction treatment (N25) with 113 mg/Kg and 50% reduction treatment (N50) with 75 mg/Kg of nitrite and nitrate salts