Diversity and Functional Genome Analysis of Lactic Acid Bacteria Isolated from Trás-os-Montes Artisanal Alheira
Alheira is a traditionally smoked, fermented, non-ready-to-eat meat sausage produced in the Trás-os-Montes region of Portugal, where lactic acid bacteria (LAB) are major determinants of product safety and quality. This study used whole-genome sequencing to characterize 59 LAB isolates collected from artisanal alheira p...