ArticleFrontiers in microbiology2025
Comparative analysis of the microbial composition of three packaged sliced dry-cured hams from a Chinese market.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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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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1 citing paper in PubMed.
- Exploring diversity and functional contribution of the microbiome of traditional Italian dry-cured hams.Current research in microbial sciences · 2025Article
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Abstract
Ham, a widely consumed and culturally significant food, undergoes fermentation and aging processes that contribute to its distinctive flavor and texture. These processes are influenced by a complex interplay of microbial communities, which vary by the production region. Understanding these microbial dynamics can provide insights into flavor development and quality improvements in ham. In this study, the microbial communities found in ham produced in three distinct regions were compared, revealing that bacteria have a more dominant role in shaping the overall microbiota than fungi. Notably, each type of ham exhibited a unique microbial profile, although those from similar regions shared more similar profiles. Specific bacterial biomarkers were identified for each regional ham:
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