ArticleFood science of animal resources2021
Evaluation of Probiotic Characteristics of Newly Isolated Lactic Acid Bacteria from Dry-Aged Hanwoo Beef.
Article in Food science of animal resources, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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Who cites it
14 citing papers in PubMed.
- Gut dysbiosis associated with neonatal respiratory distress syndrome and biological plausibility of disease-specific probiotic intervention: a translational study.Journal of translational medicine · 2026Article
- Enhanced Longevity and Immunity inFood science of animal resources · 2025Article
- Isolation, identification and in vitro probiotic characterisation of yeast strains found in fermented turnip juice.Journal of food science and technology · 2025Article
- Isolation and characterization of novelJournal of food science and technology · 2025Article
- Isolation and Purification of Antibacterial Compound from Kombucha of SCOBY.Journal of microbiology and biotechnology · 2025Article
- Anti-Obesity Properties of a Novel Probiotic Strain ofInternational journal of molecular sciences · 2025Article
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- Metabolic Regulation of Longevity and Immune Response inJournal of microbiology and biotechnology · 2024Article
- Isolation, characterization of Weissella confusa and Lactococcus lactis from different milk sources and determination of probiotic features.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2024Article
- Geroprotective potential of microbiome modulators in the Caenorhabditis elegans model.GeroScience · 2024Review
- Molecular characterization of Fusarium venenatum-based microbial protein in animal models of obesity using multi-omics analysis.Communications biology · 2024Article
- Microbial, Physicochemical Profile and Sensory Perception of Dry-Aged Beef Quality: A Preliminary Portuguese Contribution to the Validation of the Dry Aging Process.Foods (Basel, Switzerland) · 2023Article
- Isolation of Debaryomyces hansenii and selection of an optimal strain to improve the quality of low-grade beef rump (middle gluteal) during dry aging.Animal bioscience · 2023Article
- Evaluation of metabolic activities and probiotic characteristics of two Latilactobacillus sakei strains isolated from pastırma.World journal of microbiology & biotechnology · 2022Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Dry aging is a traditional method that improves meat quality, and diverse microbial communities are changed during the process. Lactic acid bacteria (LAB) are widely present in fermented foods and has many beneficial effects, such as immune enhancement and maintenance of intestinal homeostasis. In this study, we conducted metagenomic analysis to evaluate the changes in the microbial composition of dry-aged beef. We found that lactic acid bacterial strains were abundant in dry-aged beef including
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