High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation-Reference-Cited by-同舟云学术

High-throughput amplicon sequencing to assess the impact of processing factors on the development of microbial communities during spontaneous meat fermentation

Published:2021-09 Issue: Volume:354 Page:109322
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Van Reckem Emiel,Claeys Ewout,Charmpi Christina,Sosa Fajardo Ana,Van der Veken David,Maes Dominique,Weckx Stefan,De Vuyst Luc,Leroy Frédéric

Funder

Research Foundation Flanders

Vrije Universiteit Brussel

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference66 articles.

1. Basic local alignment search tool;Altschul;J. Mol. Biol.,1990

2. Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview;Aquilanti;Int. Food Res. J.,2016

3. Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage;Baruzzi;Meat Sci.,2006

4. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing;Belleggia;Meat Sci.,2020

5. Portuguese cacholeira blood sausage: a first taste of its microbiota and volatile organic compounds;Belleggia;Food Res. Int.,2020

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of paprika and dextrose addition on dry cured loins microbiota and its effect on aroma development;International Journal of Food Microbiology;2024-08

2. The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages;Food Chemistry: X;2023-10

3. Transforming the fermented fish landscape: Microbiota enable novel, safe, flavorful, and healthy products for modern consumers;Comprehensive Reviews in Food Science and Food Safety;2023-07-17

4. Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages;Fermentation;2023-04-21

5. Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet;FEMS Microbiology Reviews;2023-03