Comparison of bacterial diversity in wet- and dry-aged beef using traditional microbiology and next generation sequencing-Reference-Cited by-同舟云学术

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Comparison of bacterial diversity in wet- and dry-aged beef using traditional microbiology and next generation sequencing

Published:2024-03 Issue: Volume:2 Page:100035
ISSN:2950-1946
Container-title:The Microbe
language:en
Short-container-title:The Microbe

Author:

de Matos Luiz Gustavo,da Silva Abreu Anderson Clayton,Alonso Vanessa Pereira Perez,Gonçalves Juliano Leonel,Silva do Nascimento Maristela da,Pflanzer Jr Sérgio Bertelli,Rezende-de-Souza Jonatã Henrique,Gini Chiara,Murad Natália Faraj,Brandão Marcelo Mendes,Silva Nathália Cristina Cirone

Funder

CAPES

Publisher

Elsevier BV

Reference64 articles.

1. A new method for non-parametric multivariate analysis of variance;Anderson;Austral Ecol.,2001

2. APHA, 2001. Compendium Methods Microbiological Examination Foods.

3. Application of lactic acid bacteria for the biopreservation of meat products: a systematic review;Barcenilla;Meat Sci.,2022

4. Rumen microbiome in dairy calves fed copper and grape-pomace dietary supplementations: Composition and predicted functional profile;Biscarini;PLoS One,2018

5. A survey of microbial communities on dry-aged beef in commercial meat processing facilities;Capouya;Meat Muscle Biol.,2020

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