Montenegrin Sudžuk Fermented Sausage Uncovered: Native Microbiota, Volatile Compounds, Physicochemical‐Structural Characterization and Assessment of Safety Profile

ABSTRACT This study characterizes Montenegrin artisanal Sudžuk sausage by examining its composition, microbiota, and safety‐related features using culture‐dependent methods and amplicon sequencing. The dominant bacterial taxa were lactobacilli, lactococci, and coagulase‐negative cocci, with loads up to 7.82, 7.66, and 4.89 log cfu g −1 , respectively. Key species included Latilactobacillus sakei , Pediococcus pentosaceus , Lactiplantibacillus plantarum , and Latilactobacillus curvatus . Among eumycetes, Saccharomyces cerevisiae , Debaryomyces hansenii , and Kurtzmaniella zeylanoides were prevalent. The occurrence of genes associated with antibiotic resistance, including erm (B), tet (K), tet (M), tet (S), tet (W), blaZ , and mecA , 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 (4.96–5.43), moisture content (24.38%–38.14%), peroxide values (8.67–21.50 meq O 2 kg −1 of fat), protein content (18.27–26.73%), total saturated fatty acids (16.11%–21.14%), omega‐3 fatty acids (0.13%–0.17%), ash content (3.40%–5.49%), hardness (3.80–28.76), and color parameters ( a *: 12.36–15.36; b *: 4.33–10.51). Headspace solid‐phase microextraction coupled with gas chromatography–mass 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 Sudžuk . Practical Applications This research highlights key features of Montenegrin Sudžuk , 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.