ArticleFoods (Basel, Switzerland)2021
Detection of Enteric Viruses and Core Microbiome Analysis in Artisanal Colonial Salami-Type Dry-Fermented Sausages from Santa Catarina, Brazil.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
What it found
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Who cites it
6 citing papers in PubMed.
- Niche Construction: A Rational Engineering Strategy for Regulating Microbial Assembly to Enhance Flavor and Bioactivity of Fermented Foods.Comprehensive reviews in food science and food safety · 2026Review
- Performance evaluation of methods for detecting enteric viruses in meat products.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2026Article
- Adopting omics-based approaches to facilitate the establishment of microbial consortia to generate reproducible fermented foods with desirable properties.NPJ science of food · 2026Review
- Microbiota and quality profiling of fermented goat meat sausages (sucuk) under nitrite-reduced and mixed-culture strategies.World journal of microbiology & biotechnology · 2026Article
- Human microbiomes in cancer development and therapy.MedComm · 2023Review
- New Insights into Food Fermentation.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
Microbial fermentation plays an important role in the manufacturing of artisanal sausages and can have major effects on product quality and safety. We used metagenomics and culture-dependent methods to study the presence of Hepatitis E virus (HEV) and Rotavirus-A (RV-A), and fungal and bacterial communities, in artisanal Colonial salami-type dry-fermented sausages in Santa Catarina state, Brazil. Lactic acid bacteria (LAB) and yeast dominated the microbiome.
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Registered trials
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