ArticleBiotechnologia2024
Assessing the microbial diversity and proximate composition of smoked-fermented bushmeat from four different bushmeat samples.
Article in Biotechnologia, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed, 3 citations in OpenAlex.
- Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites.Food chemistry: X · 2025Article
- Microbial Load and Diversity of Bacteria in Wild Animal Carcasses Sold as Bushmeat in Ghana.Pathogens (Basel, Switzerland) · 2025Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
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Abstract
The ever-increasing demand for wildlife-derived raw or processed meat commonly known as bushmeat, has been identified as one of the critical factors driving the emergence of infectious diseases. This study focused on examining the bacterial community composition of smoked and fermented bushmeats, specifically grasscutter, rat, rabbit, and mona monkey. The analysis involved exploring 16Sr RNA amplicon sequences isolated from bushmeat using QIIME2. Microbiome profiles and their correlation with proximate components (PLS regression) were computed in STAMP and XLSTAT, respectively. Results indicate the predominance of
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