Metagenomic analysis of microbial diversity in sucuk, a traditional Turkish dry-fermented sausage, and its relationship with organic acid compounds
| dc.contributor.author | Soyuçok, A | |
| dc.date.accessioned | 2025-06-26T08:02:34Z | |
| dc.date.issued | 2025-01-23 | |
| dc.description.abstract | Sucuk is a traditional Turkish fermented meat product that is widely consumed in T & uuml;rkiye. The aim of this study was to determine the microbial diversity and organic acid profile and to elucidate their mutual relationship. The most abundant phylum in sucuk was Firmicutes, followed by Proteobacteria and Cyanobacteria phyla. The most abundant genera in sucuk were Lactobacillus, Pediococcus, and Staphylococcus. Acetic, lactic, and tartaric acids were found in all sucuk samples. Tartaric and lactic acids were positively correlated with microbial diversity parameters. Furthermore, tartaric acid was found to be an indicator of the presence of a rare genus, while lactic acid was found to be an indicator of a balanced distribution among genus and the dominance of some genus. This study for the first time showed that the microbiota of fermented Turkish sausage will be an important contribution to future studies. | |
| dc.identifier.issn | 1120-1770 | |
| dc.identifier.uri | https://acikerisim.mehmetakif.edu.tr/handle/11672/4062 | |
| dc.language.iso | en_US | |
| dc.publisher | ITALIAN JOURNAL OF FOOD SCIENCE | |
| dc.relation.isversionof | https://DOI10.15586/ijfs.v37i1.2865 | en |
| dc.rights | info:eu-repol semantics/open Access | en |
| dc.subject | Metagenomic | |
| dc.subject | Microbiota | |
| dc.subject | Organic acid | |
| dc.subject | Sucuk | |
| dc.subject | Turkish fermented sausage | |
| dc.title | Metagenomic analysis of microbial diversity in sucuk, a traditional Turkish dry-fermented sausage, and its relationship with organic acid compounds | |
| dc.type | Article |