Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas

► The diversity of LAB in the 3 ethnic meat products of Western Himalayas was analysed. ► The LAB isolates were investigated by culture- and molecular-biology-based methods. ► LAB were the predominant microbial component involved in the fermentation. ► 53 LAB isolates were identified as belonging to 4 genera and 8 species.