An overview of fermentation in the food industry - looking back from a new perspective

Bioresources and Bioprocessing

Table 4 Some of the common fermented meat products worldwide

Origin/region	Product name	Substrate/raw materials	Fermented meat group	Microorganisms involved in fermentation	References
Germany	Teewurst	Pork, beef	Fermented sausage	LAB	Austin-Watson et al. (2013)
India	Kargyong Satchu	Pork or beef	Fermented sausage	LAB	Bhutia et al. (2021)
Italy	Piacentino, Crespone, Mortadella	Pork	Salami	LB	Baldin et al. (2018), Połka et al. (2015)
Italy	Prosciutto, Pancetta	Pork	Fermented meat	LAB	Parlindungan et al. (2021)
Portugal	Alheira	Pork or beef	Fermented sausage	LAB	Fernandes et al. (2022)
Spain	Androlla	Pork	Dry cured sausage	LAB and Staphylococcus spp.	Landeta et al. (2013)
Spain	Chorizzo	Pork	Dry sausage	Lactobacillus and Streptococcus spp.	Juárez-Castelán et al. (2019), Prado et al. (2019)
Serbia	Sremska, Petrovská klobása	Pork and beef	fermented sausage	LAB	Milicevic et al. (2021), Vasilev et al. (2015)
Thailand	Nham, Goon chiang, Sai-krok e-san mu	Pork	Fermented sausage	LAB	Botthoulath et al. (2018), Wanangkarn et al. (2014)
Turkey	Sucuk, Pastırma	Beef	Fermented sausage dry-cured meat	LAB	Kamiloğlu (2022), Öz et al. (2017)