Journal of food scienceMeat ProductsVolatile Organic CompoundsFermentationMicrobiotaBacteria
Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical-Structural Characterization and Assessment of Safety Profile.
Giorgia Rampanti, Federica Cardinali, Giuseppe Paderni, Vesna Milanović, Andrea Cantarini, Ilario Ferrocino, Anna Reale, Floriana Boscaino, Nadja Raicevic, Masa Ilincic, Lucia Aquilanti, Aleksandra Martinovic, Andrea Osimani, Cristiana Garofalo
Published: 202510.1111/1750-3841.70694
Abstract
This study characterizes Montenegrin artisanal Sudžuk sausage by examining its composition, microbiota, and safety-related features using culture-dependent methods and amplicon sequencing. The dominant bacterial taxa were lactobacilli, lactococci, an…
Preview only. Read the full abstract at the source