SynthesisApplied and environmental microbiology2018
Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages.
Synthesis in Applied and environmental microbiology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 43 papers.
What it found
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Who cites it
43 citing papers in PubMed.
- Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage.Food science of animal resources · 2026Article
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Metagenomic Insights into the Microbial Composition and Functional Potential of Cocoa (Theobroma Cacao L.) During Fermentation and Drying in Colombia.Microbial ecology · 2026Article
- Recent Microbial Evolutionary Insights From Metagenomics.Genome biology and evolution · 2026Review
- In Vitro Probiotic Potential of Lactic Acid Bacteria Isolated from Brazilian Dry-Cured Loin (Socol).Microorganisms · 2025Article
- Microbial community, metabolic, and flavor differences among high-temperature Daqu with varying Douchi aroma intensities: a comprehensive metagenomic and metabolomic analysis.Food chemistry: X · 2025Article
- In Silico Discovery and Sensory Validation of Umami Peptides in Fermented Sausages: A Study Integrating Deep Learning and Molecular Modeling.Foods (Basel, Switzerland) · 2025Article
- Use of Mealworm (Foods (Basel, Switzerland) · 2025Article
- Directed Evolution of Microbial Communities in Fermented Foods: Strategies, Mechanisms, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini.Microbiome research reports · 2025Article
- Metabolic diversity in sorghum: Mechanism underlying grain color variation and fermentation quality.PloS one · 2025Article
- Screening study of hydroxytyrosol metabolites from in vitro fecal fermentation and their interaction with intestinal barrier repair receptor AhR.Journal of food science · 2024Article
- Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type.Foods (Basel, Switzerland) · 2024Article
- In-depth characterization of food and environmental microbiomes across different meat processing plants.Microbiome · 2024Article
- The resistome of the food chain: A One Health perspective.Microbial biotechnology · 2024Review
- A multifaceted investigation of lactococcal strain diversity in undefined mesophilic starter cultures.Applied and environmental microbiology · 2024Article
- Microbial landscape of cooked meat products: evaluating quality and safety in vacuum-packaged sausages using culture-dependent and culture-independent methods over 1 year in a sustainable food chain.Frontiers in microbiology · 2024Article
- Exploring the Role of Active Functional Microbiota in Flavor Generation by Integrated Metatranscriptomics and Metabolomics during Niulanshan Baijiu Fermentation.Foods (Basel, Switzerland) · 2023Article
- The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages.Food chemistry: X · 2023Article
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Corrections and comments
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Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Changes in the microbial gene content and abundance can be analyzed to detect shifts in the microbiota composition due to the use of a starter culture in the food fermentation process, with the consequent shift of key metabolic pathways directly connected with product acceptance. Meat fermentation is a complex process involving microbes that metabolize the main components in meat. The breakdown of carbohydrates, proteins, and lipids can lead to the formation of volatile organic compounds (VOCs) that can drastically affect the organoleptic characteristics of the final products. The present meta-analysis, performed with the shotgun DNA metagenomic approach, focuses on studying the microbiota and its gene content in an Italian fermented sausage produced by using a commercial starter culture (a mix of
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