Table 4. Identification of microorganisms in crust of the dry-aged beef.
| Microorganisms |
|---|
|
Burkholderia lata, Leclercia
adecarboxylate, Serratia
grimesii, Carnobacterium divergens, Cutaneotrichosporon curvatus, Candida zeylanoides, Rhodotorula mucilaginosa |