Fig. 7From: Metagenomic analysis and the functional profiles of traditional fermented pork fat ‘sa-um’ of Northeast IndiaComparison of bacterial community of sa-um and Italian salami. All the representatives of Italian salami (Red) are far apart from the sa-um sample (green) in PCoA plot generated using the unweighted Unifac distance (57, 65, 86, 88 denotes fastq file SRR5298557, SRR5298558, SRR5298588, SRR5298586, respectively)Back to article page