Characterization and Correlation of Dominant Microbiota and Flavor Development in Different Post-Mortem Processes of Beef.

Foods · 2023 · PMC10486546 · PMID 37685199

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an increasing trendno p-value reported

At the genus level, Figure 4 B showed that with the extension of dry aging time, Corynebacterium , Macrococcus , Dermacoccus , Brochothrix , and Kocuria decreased by 16.63%, 4.61%, 3.69%, 14.50%, and 3.62%, respectively, while Acinetobacter , Rhodococcus , and Prauserella showed an increasing trend.

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