The dry ageing is a historically relevant method of meat preservation, now used as a way to produce the dry-aged beef (DAB) known for its pronounced flavour. Partially responsible for the taste of the DAB may be various microorganisms that grow on the surface of the meat. Historically, the fungal species colonising the DAB were described as members of the genera Thamnidium and Mucor. In this study we used both culture based approach as well as ITS2 rDNA metabarcoding analysis to investigate the fungal community of the DAB, with special emphasis on the mucoralean taxa. Isolated fungi were members of 6 different species from the family Mucoraceae, belonging to the genera Mucor and Helicostylum. Metabarcoding data provided supplementary information regarding the presence of other fungi including those from the Thamnidium genus. In both approaches used in this study isolates closely related to the Mucor flavus strain CBS 992.68 dominated.

干式熟成是一种历史悠久的肉类保存方法，现在被用作生产干式熟成牛肉 (DAB) 的一种方法，该牛肉以其浓郁的风味而闻名。DAB 味道的部分原因可能是肉表面生长的各种微生物。历史上，定植于 DAB 的真菌物种被描述为Thamnidium和Mucor属的成员。在本研究中，我们使用基于培养的方法以及 ITS2 rDNA 元条形码分析来研究 DAB 的真菌群落，特别重点关注毛霉类群。分离出的真菌属于毛霉科 ( Mucoraceae ) 中的 6 个不同物种，分别属于毛霉属 ( Mucor )和Helicostylum属。元条形码数据提供了有关其他真菌（包括来自Thamnidium属的真菌）存在的补充信息。在本研究中使用的两种方法中，分离出与黄毛霉密切相关的菌株 CBS 992.68 占主导地位。