ArticleFoods (Basel, Switzerland)2021
Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.
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 19 papers.
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Who cites it
19 citing papers in PubMed, 44 citations in OpenAlex.
- Comparative microbial and metabolite profiles of air-dried beef jerky and air-dried mutton jerky under identical natural drying conditions.Food chemistry. Molecular sciences · 2026Article
- A Heatmap-Based Risk-Benefit Assessment of Traditional and Processed Meat Products.Foods (Basel, Switzerland) · 2026Review
- Microbiota and quality profiling of fermented goat meat sausages (sucuk) under nitrite-reduced and mixed-culture strategies.World journal of microbiology & biotechnology · 2026Article
- Molecular Identification and Biogenic Amine Production Capacity ofInternational journal of molecular sciences · 2025Article
- Regional microbial content of fermented traditional and industrial East Mediterranean sausages from the islands of Cyprus and Mytilini.Microbiome research reports · 2025Article
- Volatile Compounds of Sucuk, a Dry Fermented Sausage: The Effects of Ripening Rate, Autochthonous Starter Cultures and Fat Type.Foods (Basel, Switzerland) · 2024Article
- Microbiological and Physicochemical Profile of Traditionally ProducedFoods (Basel, Switzerland) · 2024Article
- Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages.Foods (Basel, Switzerland) · 2024Review
- High-Hydrostatic-Pressure-Stabilized White Grape Pomace to Improve the Oxidative Stability of Dry-Cured Sausages ("Salchichón").Foods (Basel, Switzerland) · 2024Article
- Variability in Physicochemical Parameters and Its Impact on Microbiological Quality and Occurrence of Foodborne Pathogens in Artisanal Italian Organic Salami.Foods (Basel, Switzerland) · 2023Article
- Microbial Spoilage of Traditional Goose Sausages Produced in a Northern Region of Italy.Microorganisms · 2023Article
- Article
- Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties.Foods (Basel, Switzerland) · 2023Article
- New Insights into the Application of High-Pressure Processing and Storage Time and Temperature to Sliced Iberian Chorizo.Foods (Basel, Switzerland) · 2023Article
- Use of two autochthonous bacteriocinogenic strains as starter cultures in the production ofCurrent research in food science · 2023Article
- Taxonomical Identification and Safety Characterization ofFoods (Basel, Switzerland) · 2022Article
- Insights into the Metabolomic Diversity ofFoods (Basel, Switzerland) · 2022Article
- New Insights into Food Fermentation.Foods (Basel, Switzerland) · 2022Article
- Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere.International journal of food science · 2022Article
Corrections and comments
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Authors and funding
11 authors at 6 institutions in 5 countries.
Funding
Abstract
The wide array of spontaneously fermented sausages of the Mediterranean area can represent a reservoir of microbial biodiversity and can be an important source of new technological and functional strains able to preserve product properties, counteracting the impoverishment of their organoleptic typical features due to the introduction of commercial starter cultures. We analysed 15 artisanal salamis from Italy, Spain, Croatia and Slovenia to evaluate the microbiota composition, through culture-dependent and culture-independent techniques (i.e., metagenomic analysis), chemical-physical features, biogenic amines and aroma profile. The final pH varied according to origin and procedures (e.g., higher pH in Italian samples due to long ripening and mold growth). Lactic acid bacteria (LAB) and coagulase-negative cocci (CNC) were the dominant population, with highest LAB counts in Croatian and Italian samples. Metagenomic analysis showed high variability in qualitative and quantitative microbial composition: among LAB,
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.