Ryu Sangdon, Shin Minhye, Cho Soohyun, Hwang Inho, Kim Younghoon, Oh Sangnam
Department of Animal Science and Institute of Milk Genomics, Jeonbuk National University, Jeonju 54896, Korea.
Department of Agricultural Biotechnology and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
Foods. 2020 Oct 29;9(11):1571. doi: 10.3390/foods9111571.
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 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.
干式熟成已被广泛应用于肉类熟成，以产生独特的风味和嫩度。存在多种微生物，它们形成一个具有相互作用的群落，影响肉类熟成过程。然而，它们的综合组成仍未得到很好的了解。在本研究中，我们使用宏基因组平台分析了干式熟成牛肉中微生物和真菌群落的纵向变化。16S rRNA测序显示，干式熟成导致细菌多样性增加，而放线菌门和厚壁菌门（大多为乳酸菌）在干式熟成牛肉中占主导地位。然而，长时间的干式熟成降低了乳酸菌的多样性。内转录间隔区（ITS）区域测序表明，真菌多样性随着熟成而降低，且某菌属是最常见的菌属。这些结果表明，干式熟成牛肉上存在多种相互关联并影响肉质的微生物。了解熟成过程中的微生物特征将有助于提高牛肉品质和功能效果。
