Metagenomics of 16S and its from samples of dry-cured loins manufactured with paprika or/and dextrose. Microbial diversity in dry-cured loins manufactured with paprika or/and dextrose

Metagenomics of v4-v5 16S rDNA and its1 from samples of dry cured loins manufactured with paprika and/or dextrose. Paprika and/or dextrose used in dry-cured loins formulation 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.