FIGURE 4.
Total relative abundances of Lactobacillus alimentarius (), Lactobacillus curvatus (
), Lactobacillus plantarum (
), Lactobacillus sakei (
), and Pediococcus pentosaceus (
) 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.