Where the sausage gets made

Here is a recent article about a built environment that hasn’t been characterized before for bacterial diversity: a meat processing plant where sausages are produced. The authors sequenced the V1-V3 area of the 16S rRNA gene to characterize cold tolerant or psychrotrophic bacteria in a refrigerated meat processing plant. Psychrotolerant bacteria are bacteria that are capable of surviving in … Continue reading Where the sausage gets made