metagenome of spontaneously fermented salami from meat of four animal species. food fermentation metagenome

Evaluation of bacterial microbiota of different minced meats (Bos taurus, Equus caballus, Sus domesticus and Sus scrofa)and their natural evolution during sausage production. The meats were transformed into sausages following a standard protocol with no addition of starter cultures and nitrates/nitrites.