fig1

Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini

Figure 1. The relative abundance of the most abundant microbes identified at the species level (mostly including the family and the genus level) based on 16S rRNA gene sequencing for (A) Cyprus, (B) Mytilini, and based on ITS gene loci sequencing for (C) Cyprus, (D) Mytilini. The code (T) refers to traditional sausages, whereas the code (I) refers to industrial sausages.

Microbiome Research Reports
ISSN 2771-5965 (Online)

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