PRJNA788784
Microbiota and mycobiota of Portuguese Painho de Porco Iberico fermented sausages Raw sequence reads
In the present study, bacterial and fungal diversity, as well as volatile profiles, of ready-to-eat Portuguese Painho de Porco Iberico fermented sausages manufactured by two artisanal producers in the districts of Beja (producer A) and Evora (producer B) were studied.