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. 2019 Oct 9;10:2302. doi: 10.3389/fmicb.2019.02302

FIGURE 4.

FIGURE 4

Total relative abundances of Lactobacillus alimentarius (Inline graphic), Lactobacillus curvatus (Inline graphic), Lactobacillus plantarum (Inline graphic), Lactobacillus sakei (Inline graphic), and Pediococcus pentosaceus (Inline graphic) in fermented meat products originating from BE (Belgium), DE (Germany), ES (Spain), FR (France), and IT (Italy). Isolates were obtained from de Man-Rogosa-Sharpe (MRS) agar media.