{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T14:53:30Z","timestamp":1791557610076,"version":"4.3.4"},"reference-count":65,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T00:00:00Z","timestamp":1791504000000},"content-version":"vor","delay-in-days":8,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,1]],"date-time":"2026-10-01T00:00:00Z","timestamp":1790812800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/100014440","name":"Ministerio de Ciencia, Innovaci\u00f3n y Universidades","doi-asserted-by":"publisher","award":["JDC2023\u2010052485\u2010I"],"award-info":[{"award-number":["JDC2023\u2010052485\u2010I"]}],"id":[{"id":"10.13039\/100014440","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100008530","name":"European Regional Development Fund","doi-asserted-by":"publisher","award":["EFA144\/16\/DIETAPYR2;EFA216\/16ALBERAPASTUR"],"award-info":[{"award-number":["EFA144\/16\/DIETAPYR2;EFA216\/16ALBERAPASTUR"]}],"id":[{"id":"10.13039\/501100008530","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Dry\u2010aged beef is valued for its distinctive flavor and tenderness, but the fungal communities associated with the product and its aging environments remain insufficiently characterized. This study characterized the culturable fungal community of dry\u2010 and wet\u2010aged beef from Albera and Bruna dels Pirineus cattle, as well as the aging chambers where the beef was produced, and assessed the proteolytic and lipolytic potential of the isolated fungi. Meat samples and chamber air were analyzed using culturomics and ITS sequencing. Among 291 fungal isolates, yeasts predominated in meat samples, with\n                      <jats:italic>Candida<\/jats:italic>\n                      ,\n                      <jats:italic>Yarrowia<\/jats:italic>\n                      , and\n                      <jats:italic>Debaryomyces<\/jats:italic>\n                      as the main genera, whereas molds were more frequent in chamber samples, especially\n                      <jats:italic>Penicillium<\/jats:italic>\n                      and\n                      <jats:italic>Cladosporium<\/jats:italic>\n                      . Dry\u2010aged meat exhibited a higher diversity of fungal genera and species than wet\u2010aged meat, and some taxa detected in meat were also present in the corresponding aging environments, suggesting a possible environmental contribution. Enzymatic assays showed that many molds and yeasts displayed proteolytic and lipolytic activity, with\n                      <jats:italic>Yarrowia<\/jats:italic>\n                      spp. and\n                      <jats:italic>Penicillium<\/jats:italic>\n                      spp. showing notable activity. However, these assays were performed in vitro and should be interpreted as indicating enzymatic potential rather than direct activity in meat. Although potentially mycotoxigenic genera such as\n                      <jats:italic>Aspergillus<\/jats:italic>\n                      ,\n                      <jats:italic>Cladosporium<\/jats:italic>\n                      , and\n                      <jats:italic>Penicillium<\/jats:italic>\n                      were detected, no mycotoxin analyses were performed. Accordingly, no conclusions can be drawn regarding toxin production, but their presence underscores the need for careful control of aging conditions. Overall, the study expands the current knowledge of culturable fungi associated with beef aging systems and provides a basis for future work on the technological and safety relevance of the identified isolates.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71445","type":"journal-article","created":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T14:42:44Z","timestamp":1791556964000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Molecular Identification and Enzymatic Characterization of Fungi Isolated During Beef Aging"],"prefix":"10.1111","volume":"91","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3155-2196","authenticated-orcid":false,"given":"Federico","family":"Tomasello","sequence":"first","affiliation":[{"name":"Food Safety and Functionality IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Berta","family":"Torrents\u2010Masoliver","sequence":"additional","affiliation":[{"name":"Food Safety and Functionality IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bel\u00e9n","family":"Mart\u00edn","sequence":"additional","affiliation":[{"name":"Food Safety and Functionality IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5191-2291","authenticated-orcid":false,"given":"Anna","family":"Jofr\u00e9","sequence":"additional","affiliation":[{"name":"Food Safety and Functionality IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sara","family":"Bover\u2010Cid","sequence":"additional","affiliation":[{"name":"Food Safety and Functionality IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2979-5113","authenticated-orcid":false,"given":"Maria","family":"Font\u2010i\u2010Furnols","sequence":"additional","affiliation":[{"name":"Food Quality and Technology IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"N\u00faria","family":"Panella\u2010Riera","sequence":"additional","affiliation":[{"name":"Food Quality and Technology IRTA  Monells Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,9]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.riam.2010.10.003"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.5281\/zenodo.1037238"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf035406k"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/microorganisms3040839"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2018.07.004"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.2527\/jas.2008\u20101611"},{"key":"e_1_2_9_8_1","unstructured":"Bover\u2010Cid S. A.Jofr\u00e9 A.Possas et\u00a0al.2022. \u201cAssessing the Microbiological Safety of Beef Ageing Process: Impact of Temperature and Relative Humidity Conditions.\u201d Paper presented at the 27th International ICFMH Conference FoodMicro2022 Athens Greece."},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0007\u20101536(23)80020\u20101"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.22175\/mmb.10373"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2023.103439"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2024.114118"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217\u2010015\u20102449\u20103"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1186\/s40781\u2010016\u201001019"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2009.08.017"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.2903\/j.efsa.2023.7745"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/mbo3.1157"},{"key":"e_1_2_9_18_1","unstructured":"European Commission.2024.Commission Delegated Regulation (EU) 2024\/1141 of 14 December 2023 Amending Annexes II and III to Regulation (EC) No 853\/2004 of the European Parliament and of the Council as Regards Specific Hygiene Requirements for Certain Meat Fishery Products Dairy Products and Eggs."},{"key":"e_1_2_9_19_1","unstructured":"European Parliament and the Council of the European Union.2002.Regulation (EC) No 178\/2002 of the European Parliament and of the Council of 28 January 2002 Laying Down the General Principles and Requirements of Food Law Establishing the European Food Safety Authority and Laying Down Procedures in Matters of Food Safety."},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2021.103919"},{"key":"e_1_2_9_21_1","unstructured":"International Organization for Standardization (ISO).2008.ISO 21527\u20101:2008\u2014Microbiology of Food and Animal feeding Stuffs\u2014Horizontal Method for the Enumeration of Yeasts and Moulds\u2014Part 1: Colony Count Technique in Products with Water Activity Greater Than 0.95.ISO.https:\/\/www.iso.org\/standard\/38275.html."},{"key":"e_1_2_9_22_1","doi-asserted-by":"crossref","first-page":"111","DOI":"10.1007\/978-1-4939-0473-0_12","volume-title":"Pseudomonas Methods and Protocols","author":"Jaeger K.\u2010E.","year":"2014"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2024.109691"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.05.016"},{"key":"e_1_2_9_25_1","first-page":"14","article-title":"Analysis of a Mycotoxin Gene Cluster in Aspergillus nidulans","volume":"8","author":"Keller N. P.","year":"1995","journal-title":"SAAS Bulletin of Biochemistry and Biotechnology"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12173250"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.1007\/s10068\u2010018\u20100418\u2010x"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028X\u201045.13.1242"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijgfs.2022.100466"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fm.2022.104083"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods11050650"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods14030529"},{"key":"e_1_2_9_33_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13071038"},{"key":"e_1_2_9_34_1","doi-asserted-by":"publisher","DOI":"10.65390\/fdiv.2026.136006"},{"key":"e_1_2_9_35_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309\u20101740(01)00238\u20108"},{"key":"e_1_2_9_36_1","volume-title":"Local Food Systems; Concepts, Impacts, and Issues","author":"Martinez S.","year":"2010"},{"key":"e_1_2_9_37_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.femsyr.2005.05.002"},{"key":"e_1_2_9_38_1","volume-title":"Guidelines for the Safe Production of Dry Aged Meat","author":"Meat & Livestock Australia (MLA)","year":"2019"},{"key":"e_1_2_9_39_1","doi-asserted-by":"publisher","DOI":"10.3390\/ani12111391"},{"key":"e_1_2_9_40_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.110020"},{"key":"e_1_2_9_41_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2008.04.011"},{"key":"e_1_2_9_42_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750\u20103841.14813"},{"key":"e_1_2_9_43_1","first-page":"42","article-title":"Revalorizaci\u00f3n de la carne bovina mediante la maduraci\u00f3n","volume":"00","author":"Panella\u2010Riera N.","year":"2021","journal-title":"TecnoCarne"},{"key":"e_1_2_9_44_1","unstructured":"Panella\u2010Riera N. A.Possas A.Jofr\u00e9 M.Albano J.Comaposada andS.Bover\u2010Cid.2021. \u201cAssessment of the Microbiological Safety Associated With the Dynamics of the Meat Surface Aw pH and Temperature During Beef Dry Ageing Process.\u201d Poster presented at 67th International Congress of Meat Science and Technology Krak\u00f3w Poland August 23\u201327."},{"key":"e_1_2_9_45_1","unstructured":"Panella\u2010Riera N. S.Scappini M.Font i Furnols andM.Gil.2019. \u201cMaduraci\u00f3n de carne de bovino en seco y en bolsa tublin hasta 28 y 45 d\u00edas.\u201dPresented at the AIDA\u2010XVIII Jornadas sobre Producci\u00f3n Animal Zaragoza Spain."},{"key":"e_1_2_9_46_1","unstructured":"Panella\u2010Riera N. M.Vitale M.Gil andM. A.Oliver.2016. \u201cPreliminary Study on the Meat Quality of Albera Bulls an Endangered Cattle Breed From the Pyrenees.\u201d Presented at the EAAP Annual Meeting Unpublished Belfast UK.https:\/\/doi.org\/10.13140\/RG.2.2.27827.43049."},{"key":"e_1_2_9_47_1","unstructured":"Panella\u2010Riera N. C.Zome\u00f1o G.Mart\u00ednez M.Gispert M.Gil andM.Font\u2010i\u2010Furnols.2022. \u201cSensory and Instrumental Characterization of Dry\u2010aged Loins of Bruna d'Andorra Breed.\u201d Presented at the EAAP Annual Meeting."},{"key":"e_1_2_9_48_1","doi-asserted-by":"publisher","DOI":"10.5851\/kosfa.2018.e35"},{"key":"e_1_2_9_49_1","doi-asserted-by":"publisher","DOI":"10.1021\/acs.jafc.9b03361"},{"key":"e_1_2_9_50_1","first-page":"1","article-title":"Physiological Aspects of the Cladosporium Genus From the Perspective of Its Pathogenic, Phytopathogenic and Biodeteriorant Attributes","volume":"1","author":"P\u00e9rez I.","year":"2019","journal-title":"Revista Cubana de Ciencias Biol\u00f3gicas"},{"key":"e_1_2_9_51_1","doi-asserted-by":"publisher","DOI":"10.3390\/ijerph13090862"},{"key":"e_1_2_9_52_1","unstructured":"PrimeSafe.2020.Ageing of Beef PrimeSafe Technical Guideline.https:\/\/www.primesafe.vic.gov.au\/resources\/ageing\u2010beef\/."},{"key":"e_1_2_9_53_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061330"},{"key":"e_1_2_9_54_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2010.07.012"},{"key":"e_1_2_9_55_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10102447"},{"key":"e_1_2_9_56_1","doi-asserted-by":"publisher","DOI":"10.4014\/jmb.1708.08065"},{"key":"e_1_2_9_57_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods9111571"},{"key":"e_1_2_9_58_1","doi-asserted-by":"crossref","first-page":"239","DOI":"10.1533\/9781845698485.239","volume-title":"Yeasts in Food","author":"Samelis J.","year":"2003"},{"key":"e_1_2_9_59_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.simyco.2014.07.004"},{"key":"e_1_2_9_60_1","doi-asserted-by":"publisher","DOI":"10.4081\/ijfs.2024.12438"},{"key":"e_1_2_9_61_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109969"},{"key":"e_1_2_9_62_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0309\u20101740(98)90041\u20109"},{"key":"e_1_2_9_63_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.simyco.2014.09.001"},{"key":"e_1_2_9_64_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12173266"},{"key":"e_1_2_9_65_1","first-page":"315","volume-title":"PCR Protocols","author":"White T. J.","year":"1990"},{"key":"e_1_2_9_66_1","doi-asserted-by":"publisher","DOI":"10.5713\/ab.22.0475"}],"container-title":["Journal of Food Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71445","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/full-xml\/10.1111\/1750-3841.71445","content-type":"application\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/pdf\/10.1111\/1750-3841.71445","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,10,9]],"date-time":"2026-10-09T14:42:48Z","timestamp":1791556968000},"score":1,"resource":{"primary":{"URL":"https:\/\/ift.onlinelibrary.wiley.com\/doi\/10.1111\/1750-3841.71445"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,10]]},"references-count":65,"journal-issue":{"issue":"10","published-print":{"date-parts":[[2026,10]]}},"alternative-id":["10.1111\/1750-3841.71445"],"URL":"https:\/\/doi.org\/10.1111\/1750-3841.71445","archive":["Portico"],"relation":{},"ISSN":["0022-1147","1750-3841"],"issn-type":[{"value":"0022-1147","type":"print"},{"value":"1750-3841","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,10]]},"assertion":[{"value":"2026-03-04","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-08-19","order":2,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}},{"value":"2026-10-09","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}],"article-number":"e71445"}}