Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality-Reference-Cited by-同舟云学术

Identification of Microorganisms Associated with the Quality Improvement of Dry‐Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality

Published:2019-09-25 Issue:10 Volume:84 Page:2944-2954
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Oh Hyemin¹,Lee Hyun Jung²,Lee Jiyoung¹,Jo Cheorun²^ORCID,Yoon Yohan¹³^ORCID

Affiliation:

1. Dept. of Food and NutritionSookmyung Women's Univ. Seoul 04310 Korea

2. Dept. of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Inst. of Agriculture and Life ScienceSeoul National Univ. Seoul 08826 Korea

3. Risk Analysis Research CenterSookmyung Women's Univ. Seoul 04310 Korea

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14813

Reference39 articles.

1. Determination of lipolytic and proteolytic activities of mycoflora isolated from dry-cured teruel ham

2. Characterization of yeasts isolated from artisanal short-ripened cows' cheeses produced in Galicia (NW Spain)