KR20220095065A - Novel Debaryomyces hansenii SMFM201812-3 and SMFM201905-5 strain for tenderizing meat and improving flavor and a method for tenderizing meat and improving flavor using the same - Google Patents

Abstract

The present invention relates to a Debaryomyces hansenii SMFM201812-3 strain having meat tenderization and flavor enhancement functions; a Debaryomyces hansenii strain SMFM201905-5; a composition for meat tenderization and flavor enhancement and a composition for meat aging, comprising the strains or a combination thereof; and a meat tenderization and flavor enhancement method using the strains or a combination thereof. When the Debaryomyces hansenii SMFM201812-3 strain or the Debaryomyces hansenii SMFM201905-5 strain according to the present invention is used for meat aging, the content of free amino acids and fatty acids in aged meat increases and the shear force decreases. That is, the Debaryomyces hansenii SMFM201812-3 strain and the Debaryomyces hansenii SMFM201905-5 strain, which have been confirmed to have meat tenderization and flavor enhancement functions, can be used for meat aging. In addition, according to the meat tenderization and flavor enhancement method according to the present invention, by using the strains for meat aging, not only can the age of meat be increased, but also aged meat with excellent taste and aroma can be produced.

Description

{Novel Debaryomyces hansenii　SMFM201812-3 and SMFM201905-5 strain for tenderizing meat and improving flavor and a method for tenderizing meat and improving flavor using the same}

The present invention is Debaryomyces hansenii having a meat softening and flavor enhancing function ( Debaryomyces hansenii ) SMFM201812-3 strain; Devariomyces Hanseni SMFM201905-5 strain; A composition for meat softening and flavor enhancement and a meat aging composition comprising the strain or a combination thereof; and a method for softening meat and enhancing flavor using the strain or a combination thereof.

As eating habits become westernized, the consumption of meat is also increasing significantly. From the existing cooking methods such as soup or soup, recently, meat is consumed in the form of grilled foods such as sirloin or pork belly using thinly sliced meat. Methods are also changing. Accordingly, it is known that the consumption rate of fresh meat is much higher than that of processed meat products in Korea, unlike in the West, where consumption of processed meat products is common.

Fresh meat refers to meat immediately after slaughter, obtained by slaughtering livestock, stored at room temperature or low temperature, and consumed within a short period of time. There are disadvantages such as stiffness of the muscles after death, and the quality of the meat is tough and the taste, aroma, and texture are deteriorated. In particular, in the case of frozen meat stored for a long period of time, it is not properly frozen during transportation or purchase, so there is a problem in that quality is deteriorated due to the propagation of bacteria, and in severe cases, sanitary problems such as food poisoning occur.

In order to solve the above problems, recently, there is an increasing demand for aged meat that is aged through the action of microorganisms or enzymes or interactions between components by leaving meat to be left for a certain period under specific conditions. Aged meat has the advantage of improving flavor as the content of free fatty acids increases, and can satisfy the taste of consumers by removing the odor of livestock, and is easier to digest compared to fresh meat.

In the past, aged meat was produced by varying the aging period or temperature, dry or wet methods, and proteolytic enzyme treatment as a method for aging meat. It is insufficient, and most of them are staying within the range of using the existing aging method on a daily basis.

Under this background, the present inventors tried to develop a method for meat softening and flavor enhancement while shortening the dry aging period, Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201812-3 and Debaryomyces hansenii SMFM201905-5 By using the strain for maturation of meat, it is possible to increase the age of meat, as well as to prepare aged meat with excellent taste and flavor, thereby completing the present invention.

SUMMARY OF THE INVENTION The present invention aims to solve the above problems and other problems related thereto.

An exemplary object of the present invention is to provide a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain.

Another exemplary object of the present invention is to provide a Debaryomyces hansenii SMFM201905-5 strain.

Another exemplary object of the present invention is to provide a Debaryomyces hansenii strain having a meat softening and / or flavor enhancing function.

Another exemplary object of the present invention is to provide a composition for softening meat and enhancing flavor comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.

Another exemplary object of the present invention is (a) treating meat with a Devariomyces Hanseni 　SMFM201812-3 strain, a Devariomyces Hanseni 　SMFM201905-5 strain or a combination thereof; And (b) to provide a meat softening and flavor enhancing method comprising the step of aging the meat treated with the strain.

Another exemplary object of the present invention is to provide a composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.

The technical problem to be achieved according to the technical idea of the invention disclosed in this specification is not limited to the problem for solving the above-mentioned problems, and another problem not mentioned can be clearly understood by those skilled in the art from the description below. There will be.

This will be described in detail as follows. Meanwhile, each description and embodiment disclosed in the present application may be applied to each other description and embodiment. That is, all combinations of the various elements disclosed in the present application fall within the scope of the present application. In addition, it cannot be seen that the scope of the present application is limited by the detailed description described below.

As an aspect for achieving the above object, the present invention provides a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain.

As used herein, the term "Devariomyces Hanseni" is a yeast species of the Saccharomycetaceae family. Devariomyces hanseni is an osmotolerant, halotolerant and xerotolerant yeast that produces toxins, including mycosin, to destroy competing yeast species, commonly found in cheese.

In the present invention, the Devariomyces Hanseni SMFM201812-3 strain may be deposited with accession number KCTC 14445BP.

As another aspect for achieving the above object, the present invention provides a Debaryomyces hansenii ( Debaryomyces hansenii ) SMFM201905-5 strain.

The term "Devariomyces hanseni" of the present invention is as described above.

In the present invention, the Devariomyces Hanseni SMFM201905-5 strain may be deposited with accession number KCTC 14444BP.

As another aspect for achieving the above object, the present invention provides a Debaryomyces hansenii strain having a meat softening and flavor enhancing function.

The Devario myces Hanseni strain may be Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5. Specifically, the Devariomyces Hanseni SMFM201812-3 strain may be deposited as accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.

The strain can be used for softening various meat derived from terrestrial animals such as cattle, pigs, horses, sheep, goats, rabbits, etc., as well as birds such as chickens, and for enhancing flavor (taste and aroma).

In one embodiment of the present invention, when the meat is aged by treating the Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5 strain, the free amino acid content and fatty acid content of the aged meat increases, and the It was confirmed that the shear force was reduced.

Free amino acids contained in meat have an important effect on the formation of flavor (taste) of meat, and fatty acids are also known to enhance the flavor of meat and to enrich the taste as it is associated with juiciness. Each composition of amino acids and fatty acids affects the flavor of meat by acting complexly. In addition, shear force is a measure that can confirm the age, which is the factor that has the greatest influence on the organoleptic quality of meat.

As another aspect for achieving the above object, the present invention provides a composition for meat softening and flavor enhancement comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof do.

The Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.

The composition may be a combination of the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain in a volume ratio of 1:2 to 2:1, specifically, a combination in a ratio of 1:1 can, but is not limited thereto.

The composition may further comprise a Devariomyces Hanseni SMFM201707 strain. Specifically, the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.

The composition may be a combination of the Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and the Devariomyces Hanseni SMFM201707 strain in a volume ratio of 1 to 2: 1 to 2: 1 to 2. , specifically, may be combined in a ratio of 1:1:1, but is not limited thereto.

The composition may be formulated for use to soften meat tenderization and enhance flavor through a conventional method, and specifically, may be formulated in the form of a solution, powder or granules, but is not limited thereto.

In addition, the composition can be coated or applied to the meat to be aged to mature the meat, for this purpose, the meat is immersed in a solution containing the strain or its culture medium, or a formulation such as a solution, powder, granules, etc. The meat may be treated by a method of coating or applying (eg, spraying, misting, powder spraying, granular spraying, etc.).

In addition, the composition may be treated before or after the aging of the meat, and the amount used and the concentration of the strain may be appropriately adjusted according to the part, weight, and aging place of the meat to be treated. Specifically, the concentration of individual strains may be 1 Log CFU/mL to 10 Log CFU/mL or 3 Log CFU/mL to 8 Log CFU/mL, and more specifically, 6 Log CFU/mL, but limited thereto doesn't happen

As another aspect for achieving the above object, the present invention comprises the steps of (a) treating meat with a Devariomyces Hanseni 　SMFM201812-3 strain, a Devariomyces Hanseni 　SMFM201905-5 strain or a combination thereof; And (b) provides a meat softening and flavor enhancing method comprising the step of aging the meat treated with the strain.

The Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.

The Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain may be combined in a volume ratio of 1:2 to 2:1, specifically, may be combined in a ratio of 1:1. , but not limited thereto.

In the step (a), it may further include a Devariomyces Hanseni SMFM201707 strain. Specifically, the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.

The Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and the Devariomyces Hanseni SMFM201707 strain 1 to 2 : 1 to 2 : May be a combination in a volume ratio of 1 to 2, specifically may be combined in a ratio of 1:1:1, but is not limited thereto.

In the step (a), the edible meat can be aged by coating or applying the strain to the edible meat to be aged, for this purpose, the edible meat is immersed in a solution formulation containing the strain or its culture solution, or a solution, It can be treated to meat by coating or applying a composition having a formulation such as powder or granules (eg, spraying, misting, powder spraying, granule spraying, etc.).

In addition, in step (a), the concentration of the strain can be appropriately adjusted according to the part of the meat to be aged, the weight, the place of maturation, and the like. Specifically, the concentration of individual strains may be 1 Log CFU/mL to 10 Log CFU/mL or 3 Log CFU/mL to 8 Log CFU/mL, and more specifically, 6 Log CFU/mL, but limited thereto doesn't happen

The step (b) is a step of aging the meat treated with the strain. When the meat treated with the 　 strain is aged, the strain affects the edible meat during the aging period, and not only increases the year of the meat, but also increases the flavor of the meat. It is possible to manufacture aged meat that can provide improved palatability by increasing the

In addition, the aging of step (b) may age the meat treated with the composition by various aging methods commonly used for the production of aged meat. Considering the age and flavor improvement of the meat, dry aging (dry aging) ) method can be used, but is not limited thereto. Specifically, the aging temperature may be 3 to 10 ℃ or 4 ℃, the relative humidity during aging may be 50% to 90%, 60% to 80%, or 75%.

The aging of step (b) may be performed for 1 to 50 days, and specifically may be performed for 4 weeks.

In addition, after treating the strain on meat in step (a), it may further include leaving the strain for 5 to 30 minutes, 10 to 20 minutes, or 15 minutes so that the strain can be well attached to the meat. .

As another aspect for achieving the above object, the present invention provides a composition for aging meat comprising a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain, or a combination thereof.

The Devariomyces Hanseni SMFM201812-3 strain may be deposited under the accession number KCTC 14445BP, and the Devariomyces Hanseni SMFM201905-5 strain may be deposited as KCTC 14444BP.

The composition may further comprise a Devariomyces Hanseni SMFM201707 strain. Specifically, the Devariomyces Hanseni SMFM201707 strain may be deposited with accession number KCTC18601P.

The combination ratio and concentration of the Devariomyces Hanseni SMFM201812-3 strain, the Devariomyces Hanseni SMFM201905-5 strain and/or the Devariomyces Hanseni SMFM201707 strain are as described above.

When the Devariomyces Hanseni SMFM201812-3 strain or the Devariomyces Hanseni SMFM201905-5 strain according to the present invention was used for meat ripening, it was confirmed that the free amino acid and fatty acid content in the aged meat increased and the shear force decreased. . That is, the Devariomyces Hanseni SMFM201812-3 strain and the Devariomyces Hanseni SMFM201905-5 strain whose meat softening and flavor enhancing functions have been confirmed may be utilized for the maturation of meat. In addition, according to the meat softening and flavor enhancement method according to the present invention, by using the strain for ripening meat, it is possible to not only increase the year of meat, but also to prepare aged meat with excellent taste and flavor.

However, effects according to an embodiment of the technology disclosed in the present specification are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

In order to more fully understand the drawings cited herein, a brief description of each drawing is provided.
1 is Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And it shows the result of confirming the free amino acid content of aged meat aged with a mixed strain (Mix) of SMFM201212-3, SMFM201905-5 and SMFM201707-7.
2 is Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And it shows the result of confirming the fatty acid content of aged meat aged with a strain (Mix) mixed with SMFM201212-3, SMFM201905-5 and SMFM201707-7.
3 is Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And the results of confirming the shear force of aged meat aged with a strain (Mix) mixed with SMFM201212-3, SMFM201905-5 and SMFM201707-7 are shown.

Hereinafter, the present invention will be described in more detail through the following examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited to these examples only.

Example 1: Devariomyces Hanseni ( Debaryomyces hansenii ) Isolation and identification of SMFM201812-3 and SMFM201905-5 strains

After putting 25 g of dry aged meat in a sterile bag, 50 mL of 0.1% BPW diluted solution was added to the sample and homogenized for 60 seconds in a homogenizer, which was used as the test stock solution. To obtain a single colony of Devariomyces Hanseni, decimal dilution was performed using a diluted solution of buffered peptone water (BPW; Becton Dickinson, Franklin Lakes, NJ, USA), and potato dextrose agar (PDA; Becton) containing 10% tartaric acid was added. Dickinson, Franklin Lakes, NJ, USA) was plated on a plate after dispensing 0.1 mL. After culturing at 20° C. for 48 hours, 26s rRNA sequencing analysis was performed on a single colony having a typical yeast colony shape to identify microorganisms, and as a result of the identification, it was confirmed that it was Devariomyces hanseni. Devariomyces Hanseni SMFM201812-3 strain contains 26s rRNA including the nucleotide sequence of SEQ ID NO: 1, and the Devariomyces Hanseni SMFM201905-5 strain contains 26s rRNA containing the nucleotide sequence of SEQ ID NO: 2 do.

[SEQ ID NO: 1]

[SEQ ID NO: 2]

Example 2: Meat aging using Devariomyces Hanseni strain

For maturation, grade 2 beef rump within one week after slaughter was purchased and used. UV rays were irradiated for 10 minutes on a sterile test bench, and using a spray, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; Alternatively, a mixture of SMFM201812-3, SMFM201905-5 and SMFM201707 (6 Log CFU/mL of each bacterial solution was mixed at a volume ratio of 1:1:1) was evenly sprayed, and PBS was used as a control. It was left for 15 minutes so that the microbial resources could be well attached to the beef, and aged for 4 weeks in a prepared thermo-hygrostat (4℃, 75% relative humidity).

Experimental Example 1: Confirmation of free amino acid content of aged meat aged with Devariomyces Hanseni strain

The free amino acid content of the aged meat aged by the method according to Example 2 was measured.

As a result, as shown in Figure 1, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And in the group treated by mixing (Mix) SMFM201812-3, SMFM201905-5 and SMFM201707, the total free amino acids, glutamic acid, serine and leucine contents were increased compared to the control group. Since free amino acids contained in meat have an important effect on flavor formation of meat, it was confirmed from the above results that the flavor of aged meat aged by treatment with Devariomyces hanseni was increased.

Experimental Example 2: Confirmation of fatty acid content of aged meat aged with Devariomyces Hanseni strain

The fatty acid content of the aged meat aged by the method according to Example 2 was measured.

As a result, as shown in Figure 2, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And in the group treated by mixing SMFM201812-3, SMFM201905-5 and SMFM201707, the total fatty acid, palmitic acid, palmitoleic acid, stearic acid, oleic acid and linoleic acid contents were increased compared to the control group. Fatty acids contained in meat improve the flavor of meat and are known to enrich the taste as it is associated with succulents. did

Experimental Example 3: Confirmation of shear force of aged meat aged with Devariomyces Hanseni strain

The shear force of the aged meat aged in the method according to Example 2 was measured.

As a result, as shown in Figure 3, Devariomyces Hanseni SMFM201812-3; SMFM201905-5; And, in the group treated by mixing SMFM201812-3, SMFM201905-5 and SMFM201707, the shear force was decreased compared to the control group. Shear force is a factor that has the greatest influence on the sensory quality of meat, and from the above experimental results, it was confirmed that the age of aged meat aged by treatment with Devariomyces hanseni increased.

From the above description, those skilled in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential characteristics thereof. In this regard, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention should be construed as being included in the scope of the present invention, rather than the above detailed description, all changes or modifications derived from the meaning and scope of the following claims and their equivalents.

Biological Resources Center (KCTC) KCTC14444BP 202210112 Biological Resources Center (KCTC) KCTC14445BP 202210112

<110> Sookmyung Women's university industry-academic cooperation foundation <120> Novel Debaryomyces hansenii SMFM201812-3 and SMFM201905-5 strain for tenderizing meat and improving flavor; and a method for tenderizing meat and improving flavor using the same <130> KPA2021-099 <150> 10-2020-0185052 <151> 2020-12-28 <160> 2 <170> KoPatentIn 3.0 <210> 1 <211> 606 <212> RNA <213> Debaryomyces hansenii <400> 1 gcatatcaaa aagcggagga aaagaaacca acagggattg ccttagtaac ggcgagtgaa 60 gcggcaaaag ctcaaatttg aaatctggca ccttcggtgt ccgagttgta atttgaagaa 120 ggtaactttg gagttggctc ttgtctatgt tccttggaac aggacgtcac agagggtgag 180 aatcccgtgc gatgagatgc ccaattctat gtaaagtgct ttcgaagagt cgagttgttt 240 gggaatgcag ctctaagtgg gtggtaaatt ccatctaaag ctaaatattg gcgagagacc 300 gatagcgaac aagtacagtg atggaaagat gaaaagaact ttgaaaagag agtgaaaaag 360 tacgtgaaat tgttgaaagg gaagggcttg agatcagact tggtattttg cgatcctttc 420 cttcttggtt gggttcctcg cagcttactg ggccagcatc ggtttggatg gtaggataat 480 gactaaggaa tgtggctcta cttcggtgga gtgttatagc cttggttgat actgcctgtc 540 tagaccgagg actgcgtctt ttgactagga tgttggcata atgatcttaa gccacccgtc 600 ttgacc 606 <210> 2 <211> 1309 <212> RNA <213> Debaryomyces hansenii <400> 2 ttagtaacgg cgagtgaagc ggcaaaagct caaatttgaa atctggcacc ttcggtgtcc 60 gagttgtaat ttgaagaagg taactttgga gttggctctt gtctatgttc cttggaacag 120 gacgtcacag agggtgagaa tcccgtgcga tgagatgccc aattctatgt aaagtgcttt 180 cgaagagtcg agttgtttgg gaatgcagct ctaagtgggt ggtaaattcc atctaaagct 240 aaatattggc gagagaccga tagcgaacaa gtacagtgat ggaaagatga aaagaacttt 300 gaaaagagag tgaaaaagta cgtgaaattg ttgaaaggga agggcttgag atcagacttg 360 gtattttgcg atcctttcct tcttggttgg gttcctcgca gcttactggg ccagcatcgg 420 tttggatggt aggataatga ctaaggaatg tggctctact tcggtggagt gttatagcct 480 tggttgatac tgcctgtcta gaccgaggac tgcgtctttt gactaggatg ttggcataat 540 gatcttaagc cacccgtctt gaaacacgga ccaaggagtc taacgtctat gcgagtgttt 600 gggtgtaaaa cccgtacgcg taatgaaagt gaacgtaggt gagagctctt aagagtgcat 660 catcgaccga tcctgatgtc ttcggatgga tttgagtaag agcatagctg ttgggacccg 720 aaagatggtg aactatgcct gaatagggtg aagccagagg aaactctggt ggaggctcgt 780 agcggttctg acgtgcaaat cgatcgtcga atttgggtat aggggcgaaa gactaatcga 840 accatctagt agctggttcc tgccgaagtt tccctcagga tagcagaagc tcgtatcagt 900 tttatgaggt aaagcgaatg attagaggta ttggggttga aatgacctta acctattctc 960 aaactttaaa tatgtaagaa gtccttgttg cttaattgaa cgtggacatt tgaatgaaga 1020 gcttttagtg ggccattttt ggtaagcaga actggcgatg cgggatgaac cgaacgtgaa 1080 gttaaagtgc cggaatacac gctcatcaga caccacaaaa ggtgttagtt catctagaca 1140 gccggacggt ggccatggaa gtcggaatcc gctaaggagt gtgtaacaac tcaccggccg 1200 aatgaactag ccctgaaaat ggatggcgct caagcgtgtt acttatactt caccgtcagg 1260 gttgatatga tgccctgacg agtaggcagg cgtggaggtc agtgaccga 1309

Claims (15)

Debaryomyces Hansenii ( Debaryomyces hansenii ) SMFM201812-3 strain. According to claim 1,
The strain was deposited with accession number KCTC 14445BP, the strain. Debaryomyces Hansenii ( Debaryomyces hansenii ) SMFM201905-5 strain. 4. The method of claim 3,
The strain was deposited with accession number KCTC 14444BP, the strain. Debaryomyces hansenii strain having a meat softening and / or flavor enhancing function. 6. The method of claim 5,
The strain is Devariomyces Hanseni SMFM201812-3 or Devariomyces Hanseni SMFM201905-5, the strain. Devariomyces Hanseni SMFM201812-3 strain, Devariomyces Hanseni SMFM201905-5 strain, or a composition for softening meat and enhancing flavor comprising a combination thereof. 8. The method of claim 7,
Devariomyces Hanseni SMFM201707 strain comprising additionally, meat softening and flavor enhancement composition. 9. The method of claim 8,
The Devariomyces Hanseni SMFM201707 strain was deposited with accession number KCTC18601P, meat softening and flavor enhancement composition (a) treating meat with a Devariomyces Hanseni SMFM201812-3 strain, a Devariomyces Hanseni SMFM201905-5 strain or a combination thereof; and
(b) aging the meat treated with the strain
A method for softening meat and enhancing flavor, comprising: 11. The method of claim 10,
The step (b) is to age the meat using a dry aging method (dry aging), meat softening and flavor enhancement method. 11. The method of claim 10,
The step (b) is to ripen the meat for 1 to 50 days, meat softening and flavor enhancement method. 11. The method of claim 10,
The step (a) will further include a Devariomyces Hanseni SMFM201707 strain, meat softening and flavor enhancement method. Devariomyces Hanseni SMFM201812-3 strain, Devariomyces Hanseni SMFM201905-5 strain, or a composition for aging meat comprising a combination thereof. 15. The method of claim 14,
Devariomyces Hanseni SMFM201707 strain further comprising a, meat aging composition.

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