Characterization of the microbiota and chemical properties of pork loins during dry aging

MicrobiologyOpen

Kotaro Tada¹  Tomohiro Irisawa¹  Yoshiki Muramatsu²  Yozo Nakazawa³  Takao Myoda³  Akihito Endo³  Shintaro Maeno³  Yoshihiko Kido³  Masao Yamazaki³  Ryosuke Koizumi⁴  Yuh Shiwa⁵ 

[1]Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan

[2]Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture, Tokyo, Japan

[3]Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan

[4]Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan

[5]Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan

[6]Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan

[7]NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan

关键词: aroma;    Debaryomyces;    dry‐aging pork;    microbiota;    proteolysis;    Pseudomonas;   

DOI  :  10.1002/mbo3.1157

来源: Wiley

【 授权许可】

CC BY