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在冷藏期间的中国新鲜牛肉的微生物多样性和社区结构以及它们与淡味的相关性

Zhiping Zhao1, Ziqing Ling1,2, Xin Nie2

  • 1Meat Processing Key Laboratory of Sichuan Province, College of Food and Biological Engineering, Chengdu University, Chengdu 610106, China.

Foods (Basel, Switzerland)
|May 25, 2024
PubMed
概括

在冷藏期间,中国新鲜牛肉中的微生物群落发生变化,其丰富性下降,但多样性波动. 某些细菌,如乳球菌,可能会导致味道不佳,影响牛肉的保存.

关键词:
细菌 细菌 细菌是一种细菌.储存冷藏室的冷藏室是一个冷藏室.新鲜的牛肉.菌是一种真菌.高通量测序的高通量测序微生物多样性的微生物多样性

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