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Updated: Mar 14, 2026

Medium Preparation for the Cultivation of Microorganisms under Strictly Anaerobic/Anoxic Conditions
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Published on: August 15, 2019

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微生物的流行以及微生物对目前购买阶段牛肉中挥发性基本生产的潜在贡献的建议

Saena Yun1, Yeongeun Seo2, Yohan Yoon1,2

  • 1Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.

Food science of animal resources
|March 13, 2026
PubMed
概括

这项研究确定了Lactobacillus和Leuconostoc作为可能导致牛肉中挥发性基本 (VBN) 的细菌. 需要进一步的研究来证实它们对肉质的作用.

关键词:
牛肉是牛肉的,因为牛肉是牛肉.肉质 肉质 肉质 肉质我们的微生物群.挥发性基本的挥发性基本.

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