Page 95 - Read Online

Page 14 of 15 Kamilari et al. Microbiome Res Rep 2025;4:3 https://dx.doi.org/10.20517/mrr.2024.47

26. Papademas P, Kamilari E, Aspri M, et al. Investigation of donkey milk bacterial diversity by 16S rDNA high-throughput sequencing
on a Cyprus donkey farm. J Dairy Sci 2021;104:167-78. DOI
27. Kamilari E, Anagnostopoulos DA, Papademas P, Efthymiou M, Tretiak S, Tsaltas D. Snapshot of Cyprus raw goat milk bacterial
diversity via 16S rDNA high-throughput sequencing; impact of cold storage conditions. Fermentation 2020;6:100. DOI
28. Anderson MJ. A new method for non-parametric multivariate analysis of variance. Austral Ecol 2001;26:32-46. DOI
29. Bokulich NA, Kaehler BD, Rideout JR, et al. Optimizing taxonomic classification of marker-gene amplicon sequences with QIIME 2’s
q2-feature-classifier plugin. Microbiome 2018;6:90. DOI PubMed PMC
30. McDonald D, Price MN, Goodrich J, et al. An improved Greengenes taxonomy with explicit ranks for ecological and evolutionary
analyses of bacteria and archaea. ISME J 2012;6:610-8. DOI PubMed PMC
31. Abarenkov K, Henrik Nilsson R, Larsson KH, et al. The UNITE database for molecular identification of fungi - recent updates and
future perspectives. New Phytol 2010;186:281-5. DOI PubMed
32. Segata N, Abubucker S, Goll J, et al. Microbial community function and biomarker discovery in the human microbiome. Genome Biol
2011;12:P47. DOI
33. Pedregosa F, Varoquaux G, Gramfort A, et al. Scikit-learn: machine learning in Python. J Mach Learning Res 2011;12:2825-30.
Available from: https://www.jmlr.org/papers/volume12/pedregosa11a/pedregosa11a.pdf. [Last accessed on 19 Oct 2024]
34. Bokulich NA, Dillon MR, Bolyen E, Kaehler BD, Huttley GA, Caporaso JG. q2-sample-classifier: machine-learning tools for
microbiome classification and regression. J Open Res Softw 2018;3:934. DOI PubMed PMC
35. Kamilari E, Tsaltas D, Stanton C, Ross RP. Metataxonomic mapping of the microbial diversity of Irish and Eastern Mediterranean
cheeses. Foods 2022;11:2483. DOI PubMed PMC
36. Faust K, Raes J. CoNet app: inference of biological association networks using Cytoscape. F1000Res 2016;5:1519. DOI PubMed
PMC
37. Shannon P, Markiel A, Ozier O, et al. Cytoscape: a software environment for integrated models of biomolecular interaction networks.
Genome Res 2003;13:2498-504. DOI PubMed PMC
38. Barbieri F, Tabanelli G, Montanari C, et al. Mediterranean spontaneously fermented sausages: spotlight on microbiological and quality
features to exploit their bacterial biodiversity. Foods 2021;10:2691. DOI PubMed PMC
39. Huang Z, Shen Y, Huang X, Qiao M, He RK, Song L. Microbial diversity of representative traditional fermented sausages in different
regions of China. J Appl Microbiol 2021;130:133-41. DOI PubMed
40. Prado N, Sampayo M, González P, Lombó F, Díaz J. Physicochemical, sensory and microbiological characterization of Asturian
Chorizo, a traditional fermented sausage manufactured in Northern Spain. Meat Sci 2019;156:118-24. DOI PubMed
41. Liu Y, Wan Z, Yohannes KW, et al. Functional characteristics of lactobacillus and yeast single starter cultures in the ripening process
of dry fermented sausage. Front Microbiol 2020;11:611260. DOI PubMed PMC
42. Drosinos EH, Paramithiotis S, Kolovos G, Tsikouras I, Metaxopoulos I. Phenotypic and technological diversity of lactic acid bacteria
and staphylococci isolated from traditionally fermented sausages in southern Greece. Food Microbiol 2007;24:260-70. DOI PubMed
43. Montel M, Masson F, Talon R. Bacterial role in flavour development. Meat Sci 1998;49:S111-23. DOI PubMed
44. Bhattacharya D, Nanda PK, Pateiro M, Lorenzo JM, Dhar P, Das AK. Lactic acid bacteria and bacteriocins: novel biotechnological
approach for biopreservation of meat and meat products. Microorganisms 2022;10:2058. DOI PubMed PMC
45. Arief II, Jenie BSL, Suryati T, Ayuningtyas G, Fuziawan A. Antimicrobial activity of bacteriocin from indigenous Lactobacillus
plantarum 2C12 and its application on beef meatball as biopreservative. J Indonesian Trop Anim Agric 2014;37:90-5. DOI
46. Gao Y, Li D, Liu X. Effects of Lactobacillus sakei C2 and sakacin C2 individually or in combination on the growth of Listeria
monocytogenes, chemical and odor changes of vacuum-packed sliced cooked ham. Food Control 2015;47:27-31. DOI
47. Aspri M, Bozoudi D, Tsaltas D, Hill C, Papademas P. Raw donkey milk as a source of Enterococcus diversity: assessment of their
technological properties and safety characteristics. Food Control 2017;73:81-90. DOI
48. Tidona F, Meucci A, Povolo M, et al. Applicability of Lactococcus hircilactis and Lactococcus laudensis as dairy cultures. Int J Food
Microbiol 2018;271:1-7. DOI PubMed
49. FAO and WHO. Guidelines for the evaluation of probiotics in food. 2002. Available from: https://isappscience.org/wp-content/
uploads/2019/04/probiotic_guidelines.pdf. [Last accessed on 19 Oct 2024].
50. Seleshe S, Kang SN. Effect of different Pediococcus pentosaceus and Lactobacillus plantarum strains on quality characteristics of dry
fermented sausage after completion of ripening period. Food Sci Anim Resour 2021;41:636-49. DOI PubMed PMC
51. Porto MC, Kuniyoshi TM, Azevedo PO, Vitolo M, Oliveira RP. Pediococcus spp.: an important genus of lactic acid bacteria and
pediocin producers. Biotechnol Adv 2017;35:361-74. DOI PubMed
52. Ilavenil S, Vijayakumar M, Kim DH, et al. Assessment of probiotic, antifungal and cholesterol lowering properties of Pediococcus
pentosaceus KCC-23 isolated from Italian ryegrass. J Sci Food Agric 2016;96:593-601. DOI PubMed
53. Fugaban JII, Vazquez Bucheli JE, Park YJ, et al. Antimicrobial properties of Pediococcus acidilactici and Pediococcus pentosaceus
isolated from silage. J Appl Microbiol 2022;132:311-30. DOI PubMed
54. Kabiraz MP, Majumdar PR, Mahmud MMC, Bhowmik S, Ali A. Conventional and advanced detection techniques of foodborne
pathogens: a comprehensive review. Heliyon 2023;9:e15482. DOI PubMed PMC
55. Chang SH, Chen CH, Tsai GJ. Effects of chitosan on Clostridium perfringens and application in the preservation of pork sausage. Mar
Drugs 2020;18:70. DOI PubMed PMC
56. Pernu N, Keto-Timonen R, Lindström M, Korkeala H. High prevalence of Clostridium botulinum in vegetarian sausages. Food