Figure 2.
Relative abundance of bacterial communities at the taxonomic level of family in the non-processed (control) and minimally processed (HPP, Listex, and P. acidilactici) fermented meat sausage model over the 60 days of refrigerated storage (CT-control, AT-after treatment). The relative abundance was expressed as the percentage of the families with an occurrence higher than 0.3% in at least one sample.
