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. 2020 Jan 21;10:3074. doi: 10.3389/fmicb.2019.03074

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Copyright © 2020 Cauchie, Delhalle, Taminiau, Tahiri, Korsak, Burteau, Fall, Farnir, Baré and Daube.

This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

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Heatmap of relative read abundance at species level for all samples (expressed in %) among the different storage conditions. Only the most abundant OTUs obtained in this study are specially indicated (>1%). Others OTUs are gathered in “Others OTUs.” Legend: food companies (A–D), with three batches each (B1, B2, B3), analyzed at the first (0) and the last day of storage, in food wrap (FW) and modified atmosphere (MAP) packaging. Temperature of storage: 2°C (2), 8°C (8), 12°C (12), and for a third of the shelf life at 2°C and for the rest of the shelf life at 8°C (2/8).