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The dominant bacterial taxa were lactobacilli, lactococci, and coagulase\u2010negative cocci, with loads up to 7.82, 7.66, and 4.89 log cfu g\n                      <jats:sup>\u22121<\/jats:sup>\n                      , respectively. Key species included\n                      <jats:italic>Latilactobacillus sakei<\/jats:italic>\n                      ,\n                      <jats:italic>Pediococcus pentosaceus<\/jats:italic>\n                      ,\n                      <jats:italic>Lactiplantibacillus plantarum<\/jats:italic>\n                      , and\n                      <jats:italic>Latilactobacillus curvatus<\/jats:italic>\n                      . Among eumycetes,\n                      <jats:italic>Saccharomyces cerevisiae<\/jats:italic>\n                      ,\n                      <jats:italic>Debaryomyces hansenii<\/jats:italic>\n                      , and\n                      <jats:italic>Kurtzmaniella zeylanoides<\/jats:italic>\n                      were prevalent. The occurrence of genes associated with antibiotic resistance, including\n                      <jats:italic>erm<\/jats:italic>\n                      (B),\n                      <jats:italic>tet<\/jats:italic>\n                      (K),\n                      <jats:italic>tet<\/jats:italic>\n                      (M),\n                      <jats:italic>tet<\/jats:italic>\n                      (S),\n                      <jats:italic>tet<\/jats:italic>\n                      (W),\n                      <jats:italic>blaZ<\/jats:italic>\n                      , and\n                      <jats:italic>mecA<\/jats:italic>\n                      , and biogenic amines like tyramine, putrescine, histamine, and cadaverine, revealed potential risks associated with artisanal production. Significant variability was observed among the samples in terms of pH (4.96\u20135.43), moisture content (24.38%\u201338.14%), peroxide values (8.67\u201321.50 meq O\n                      <jats:sub>2<\/jats:sub>\n                      kg\n                      <jats:sup>\u22121<\/jats:sup>\n                      of fat), protein content (18.27\u201326.73%), total saturated fatty acids (16.11%\u201321.14%), omega\u20103 fatty acids (0.13%\u20130.17%), ash content (3.40%\u20135.49%), hardness (3.80\u201328.76), and color parameters (\n                      <jats:italic>a<\/jats:italic>\n                      *: 12.36\u201315.36;\n                      <jats:italic>b<\/jats:italic>\n                      *: 4.33\u201310.51). Headspace solid\u2010phase microextraction coupled with gas chromatography\u2013mass spectrometry revealed a complex volatilome of 65 compounds, including ketones, esters, and terpenoids, which contribute to the product's flavor. Overall, this study presents the first comprehensive assessment of the safety and quality of Montenegrin\n                      <jats:italic>Sud\u017euk<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>\n                      This research highlights key features of Montenegrin\n                      <jats:italic>Sud\u017euk<\/jats:italic>\n                      , providing insights for improving its safety and establishing a standardized production framework. It also facilitates the alignment of Montenegrin food safety regulations with EU standards by supplying physicochemical and microbiological data to serve as quality criteria for fermented sausages.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70694","type":"journal-article","created":{"date-parts":[[2025,12,5]],"date-time":"2025-12-05T09:05:37Z","timestamp":1764925537000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Montenegrin\n                    <i>Sud\u017euk<\/i>\n                    Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical\u2010Structural Characterization and Assessment of Safety Profile"],"prefix":"10.1111","volume":"90","author":[{"given":"Giorgia","family":"Rampanti","sequence":"first","affiliation":[{"name":"Dipartimento di Scienze Agrarie, Alimentari ed Ambientali Universit\u00e0 Politecnica delle Marche  Ancona 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