Comparative analysis of the bacterial diversity of Chinese fermented sausages using high-throughput sequencing

Chinese dry fermented sausage is a spontaneously fermented food with complex microbial diversity. In this study, the bacterial diversity of long- and round-type Chinese dry fermented sausages from the same region was evaluated using high-throughput sequencing (HTS) technology. Results showed that Proteobacteria, Firmicutes, Bacteroidota, and Actinobacteria were the dominant phyla, accounting for more than 90% of the total. For all samples,...