Assessment of bacterial and fungal profiles in fermented sucuk production using high‐throughput sequencing: influence of ripening conditions and starter culture addition

The ripening conditions and starter culture application significantly influenced both microbial and physicochemical characteristics of fermented sucuk. Controlled fermentation, particularly with starter cultures, resulted in reduced microbial diversity but enhanced the dominance of beneficial microorganisms. These findings contribute to optimizing sucuk production for improved safety and consistent quality. © 2025 Society of Chemical Industry.