SRP216001 PRJNA555872 metagenome of spontaneously fermented salami from meat of four animal species Evaluation of bacterial microbiota of different minced meats (Bos taurus, Equus caballus, Sus domesticus and Sus scrofa)and their natural evolution during sausage production. The meats were transformed into sausages following a standard protocol with no addition of starter cultures and nitrates/nitrites. food fermentation metagenome