I'm not aware of any research that has studied high meat and can name the bacteria present or articulate the nutrition added, but my personal experience of using it versus other forms of fermented meats leads me to believe that high meat is a superior medicinal food, while fermented meats, while at times tasty, aren't really medicinal. High meat is completely different from the salted meats discussed in the article you referenced. The lactic acid fermentation process preserves some of the nutrition in the meat while the salt partially dries it, but I don't think the bacterial assemblage really adds much of value. The bacteria that work on meat in the high meat production process add something to it.
