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标题：Molecular Characterization of Microbial and Fungal Communities on Dry-Aged Beef of Hanwoo Using Metagenomic Analysis
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作者：Sangdon Ryu ; Minhye Shin ; Soohyun Cho 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：11
页码：1571
DOI：10.3390/foods9111571
出版社：MDPI Publishing
摘要：Dry aging has been widely applied for the aging of meat to produce a unique flavor and tenderness of meat. A number of microorganisms are present, forming a community with interactions that affect the meat aging process. However, their comprehensive compositions are still not well understood. In this study, we analyzed longitudinal changes in microbial and fungal communities in dry-aged beef using a metagenomic platform. 16S rRNA sequencing revealed that dry aging led to an increase in bacterial diversity, and Actinobacteria and Firmicutes, which are mostly lactic acid bacteria, were dominant on dry-aged beef. However, prolonged dry aging reduced the diversity of lactic acid bacteria. Sequencing of the internal transcribed spacer (ITS) region showed that fungal diversity was reduced by aging and that Helicostylum sp. was the most common species. These results suggest that there are various microorganisms on dry-aged beef that interrelate with each other and affect meat quality. Understanding microbial characteristics during the aging process will help to enhance beef quality and functional effects.
关键词：microbiome; mycobiome; dry aging; lactic acid bacteria microbiome ; mycobiome ; dry aging ; lactic acid bacteria