Fermented Meat Specialties Need a Microbiological Specification of Origin

Regional diversity in fermented sour meat is not merely a matter of recipe. A newly published study compared traditional samples from Guangxi, Hunan, Guizhou and Yunnan with a laboratory-made preparation. It combined 16S rRNA amplicon sequencing with untargeted metabolomics. Its central finding was that both microbial communities and metabolite profiles differed substantially among regions.