Page 94 - Read Online
P. 94
Kamilari et al. Microbiome Res Rep 2025;4:3 https://dx.doi.org/10.20517/mrr.2024.47 Page 13 of 15
Copyright
© The Author(s) 2024.
REFERENCES
1. Kamilari E, Efthymiou M, Anagnostopoulos DA, Tsaltas D. Cyprus sausages’ bacterial community identification through
metataxonomic sequencing: evaluation of the impact of different DNA extraction protocols on the sausages’ microbial diversity
representation. Front Microbiol 2021;12:662957. DOI PubMed PMC
2. Carballo J. Sausages: nutrition, safety, processing and quality improvement. Foods 2021;10:890. DOI PubMed PMC
3. Škrlep M, Čandek-Potokar M, Batorek-Lukač N, Tomažin U, Flores M. Aromatic profile, physicochemical and sensory traits of dry-
fermented sausages produced without nitrites using pork from Krškopolje pig reared in organic and conventional husbandry. Animals
2019;9:55. DOI PubMed PMC
4. Van Reckem E, Geeraerts W, Charmpi C, Van der Veken D, De Vuyst L, Leroy F. Exploring the link between the geographical origin of
European fermented foods and the diversity of their bacterial communities: the case of fermented meats. Front Microbiol
2019;10:2302. DOI PubMed PMC
5. Leroy F, Geyzen A, Janssens M, De Vuyst L, Scholliers P. Meat fermentation at the crossroads of innovation and tradition: a historical
outlook. Trends Food Sci Tech 2013;31:130-7. DOI
6. Gaydos NJ, Cutter CN, Campbell JA. Fate of pathogenic bacteria associated with production of pickled sausage by using a cold fill
process. J Food Prot 2016;79:1693-9. DOI PubMed
7. Nychas GJ, Skandamis PN, Tassou CC, Koutsoumanis KP. Meat spoilage during distribution. Meat Sci 2008;78:77-89. DOI PubMed
8. Francesca N, Sannino C, Moschetti G, Settanni L. Microbial characterisation of fermented meat products from the Sicilian swine breed
“Suino Nero Dei Nebrodi”. Ann Microbiol 2013;63:53-62. DOI
9. Hultman J, Rahkila R, Ali J, Rousu J, Björkroth KJ. Meat processing plant microbiome and contamination patterns of cold-tolerant
bacteria causing food safety and spoilage risks in the manufacture of vacuum-packaged cooked sausages. Appl Environ Microbiol
2015;81:7088-97. DOI PubMed PMC
10. Benson AK, David JR, Gilbreth SE, et al. Microbial successions are associated with changes in chemical profiles of a model
refrigerated fresh pork sausage during an 80-day shelf life study. Appl Environ Microbiol 2014;80:5178-94. DOI PubMed PMC
11. Połka J, Rebecchi A, Pisacane V, Morelli L, Puglisi E. Bacterial diversity in typical Italian salami at different ripening stages as
revealed by high-throughput sequencing of 16S rRNA amplicons. Food Microbiol 2015;46:342-56. DOI PubMed
12. Fontana C, Bassi D, López C, et al. Microbial ecology involved in the ripening of naturally fermented llama meat sausages. A focus on
lactobacilli diversity. Int J Food Microbiol 2016;236:17-25. DOI
13. Pateiro M, Munekata PES, Sant’Ana AS, Domínguez R, Rodríguez-Lázaro D, Lorenzo JM. Application of essential oils as
antimicrobial agents against spoilage and pathogenic microorganisms in meat products. Int J Food Microbiol 2021;337:108966. DOI
PubMed
14. Alirezalu K, Pateiro M, Yaghoubi M, Alirezalu A, Peighambardoust SH, Lorenzo JM. Phytochemical constituents, advanced
extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive
review. Trend Food Sci Tech 2020;100:292-306. DOI
15. Singh VP. Recent approaches in food bio-preservation - a review. Open Vet J 2018;8:104-11. DOI PubMed PMC
16. Gómez I, Janardhanan R, Ibañez FC, Beriain MJ. The effects of processing and preservation technologies on meat quality: sensory and
nutritional aspects. Foods 2020;9:1416. DOI PubMed PMC
17. Feng C, Sun D. Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface
methodology. Int J Food Sci Tech 2014;49:1850-8. DOI
18. Ferrocino I, Bellio A, Giordano M, et al. Shotgun metagenomics and volatilome profile of the microbiota of fermented sausages. Appl
Environ Microbiol 2018;84:e02120-17. DOI PubMed PMC
19. Bokulich NA, Thorngate JH, Richardson PM, Mills DA. Microbial biogeography of wine grapes is conditioned by cultivar, vintage,
and climate. Proc Natl Acad Sci U S A 2014;111:E139-48. DOI PubMed PMC
20. Anagnostopoulos DA, Kamilari E, Tsaltas D. Contribution of the microbiome as a tool for estimating wine’s fermentation output and
authentication. In: Morata A, Loira I, editors. Advances in grape and wine biotechnology. IntechOpen; 2019. DOI
21. Kamilari E, Tomazou M, Antoniades A, Tsaltas D. High throughput sequencing technologies as a new toolbox for deep analysis,
characterization and potentially authentication of protection designation of origin cheeses? Int J Food Sci 2019;2019:5837301. DOI
PubMed PMC
22. Franciosa I, Ferrocino I, Giordano M, Mounier J, Rantsiou K, Cocolin L. Specific metagenomic asset drives the spontaneous
fermentation of Italian sausages. Food Res Int 2021;144:110379. DOI PubMed
23. Matchado MS, Lauber M, Reitmeier S, et al. Network analysis methods for studying microbial communities: a mini review. Comput
Struct Biotechnol J 2021;19:2687-98. DOI PubMed PMC
24. Kamilari E, Anagnostopoulos DA, Papademas P, Kamilaris A, Tsaltas D. Characterizing Halloumi cheese’s bacterial communities
through metagenomic analysis. LWT 2020;126:109298. DOI
25. Kamilari E, Mina M, Karallis C, Tsaltas D. Metataxonomic analysis of grape microbiota during wine fermentation reveals the
distinction of Cyprus regional terroirs. Front Microbiol 2021;12:726483. DOI PubMed PMC

