Page 96 - Read Online

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

Microbiol 2020;91:103512. DOI PubMed
57. Muratoglu K, Akkaya E, Hampikyan H, Bingol EB, Cetin O, Colak H. Detection, characterization and antibiotic susceptibility of
Clostridioides (Clostridium) difficile in meat products. Food Sci Anim Resour 2020;40:578-87. DOI PubMed PMC
58. Mladenović KG, Grujović MŽ, Kiš M, et al. Enterobacteriaceae in food safety with an emphasis on raw milk and meat. Appl Microbiol
Biotechnol 2021;105:8615-27. DOI PubMed
59. Gwida M, Hotzel H, Geue L, Tomaso H. Occurrence of Enterobacteriaceae in raw meat and in human samples from egyptian retail
sellers. Int Sch Res Notices 2014;2014:565671. DOI PubMed PMC
60. Jansen W, Woudstra S, Müller A, et al. The safety and quality of pork and poultry meat imports for the common European market
received at border inspection post Hamburg Harbour between 2014 and 2015. PLoS One 2018;13:e0192550. DOI PubMed PMC
61. Nováková D, Sedláček I, Pantůček R, Štětina V, Švec P, Petráš P. Staphylococcus equorum and Staphylococcus succinus isolated from
human clinical specimens. J Med Microbiol 2006;55:523-8. DOI PubMed
62. Prpich NZ, Camprubí GE, Cayré ME, Castro MP. Indigenous microbiota to leverage traditional dry sausage production. Int J Food Sci
2021;2021:6696856. DOI PubMed PMC
63. Van Ba H, Seo H, Kim J, et al. The effects of starter culture types on the technological quality, lipid oxidation and biogenic amines in
fermented sausages. LWT 2016;74:191-8. DOI
64. EFSA Panel on Biological Hazards. Scientific opinion on the maintenance of the list of QPS biological agents intentionally added to
food and feed (2013 update). EFSA J 2013;11:3449. DOI
65. Erkmen O. Microbiological analysis of foods and food processing environments. 2022. Available from: https://www.researchgate.net/
publication/354968527_Microbiological_Analysis_of_Foods_and_Food_Processing_Environments. [Last accessed on 19 Oct 2024].
66. Wen R, Sun F, Li XA, Chen Q, Kong B. The potential correlations between the fungal communities and volatile compounds of
traditional dry sausages from Northeast China. Food Microbiol 2021;98:103787. DOI PubMed
67. Ramos-Moreno L, Ruiz-Pérez F, Rodríguez-Castro E, Ramos J. Debaryomyces hansenii is a real tool to improve a diversity of
characteristics in sausages and dry-meat products. Microorganisms 2021;9:1512. DOI PubMed PMC
68. Cano-García L, Rivera-Jiménez S, Belloch C, Flores M. Generation of aroma compounds in a fermented sausage meat model system
by Debaryomyces hansenii strains. Food Chem 2014;151:364-73. DOI PubMed
69. Flores M, Corral S, Cano-García L, Salvador A, Belloch C. Yeast strains as potential aroma enhancers in dry fermented sausages. Int J
Food Microbiol 2015;212:16-24. DOI PubMed
70. Prista C, Michán C, Miranda IM, Ramos J. The halotolerant Debaryomyces hansenii, the Cinderella of non-conventional yeasts. Yeast
2016;33:523-33. DOI PubMed
71. Angulo M, Reyes-Becerril M, Medina-Córdova N, Tovar-Ramírez D, Angulo C. Probiotic and nutritional effects of Debaryomyces
hansenii on animals. Appl Microbiol Biotechnol 2020;104:7689-99. DOI PubMed
72. Jain U, Ver Heul AM, Xiong S, et al. Debaryomyces is enriched in Crohn’s disease intestinal tissue and impairs healing in mice.
Science 2021;371:1154-9. DOI PubMed PMC
73. Haarer BK, Petzold A, Lillie SH, Brown SS. Identification of MYO4, a second class V myosin gene in yeast. J Cell Sci
1994;107:1055-64. DOI PubMed
74. Makky EA, AlMatar M, Mahmood MH, Ting OW, Qi WZ. Evaluation of the antioxidant and antimicrobial activities of ethyl acetate
extract of Saccharomyces cerevisiae. Food Technol Biotechnol 2021;59:127-36. DOI PubMed PMC
75. Alarcón M, Pérez-Coello MS, Díaz-Maroto MC, Alañón ME, García-Ruiz A, Soriano A. Inactive dry yeast to improve the oxidative
stability of Spanish dry-fermented sausage “salchichón”. LWT 2021;146:111385. DOI
76. Kokkinofta R, Fotakis C, Zervou M, et al. Isotopic and elemental authenticity markers: a case study on cypriot wines. Food Anal
Methods 2017;10:3902-13. DOI