In this study, changes in the microbiota of Japanese Black beef carcasses, which are expected to be transported for a long time in chilled temperatures, were investigated. Three Japanese Black beef samples (carcasses A, B, and C) immediately after slaughter were stored at 0 °C for 15 weeks under aerobic and vacuum conditions. The initial bacterial counts were 50 CFU/g for carcass A and less than the reliable quantitative detection limit for carcasses B and C. Under aerobic storage conditions, the bacterial count increased to 8.0 log CFU/g or higher, which is a measure of putrefaction, at 6–9 weeks. Under anaerobic storage conditions, the bacterial counts of carcasses A and C reached 3.5–6.5 log CFU/g, but carcass B showed no bacterial growth during the 15-week storage period. The predominant group was Pseudomonas spp. under aerobic conditions and Serratia spp. under anaerobic conditions. To the best of our knowledge, there is no previous study investigating the transition of microbiota when Japanese Black beef is stored at low temperatures for a long period of time, and the results of this study are considered very important findings for the expansion of international trade of Japanese Beef in the future.

在这项研究中，调查了预计在冷藏温度下长时间运输的日本黑牛肉胴体的微生物群变化。三个日本黑牛肉样品（屠体 A、B 和 C）在屠宰后立即在 0°C 下在有氧和真空条件下储存 15 周。屠体 A 的初始细菌计数为 50 CFU/g，低于屠体 B 和 C 的可靠定量检测限。在有氧储存条件下，细菌计数增加到 8.0 log CFU/g 或更高，这是腐败的衡量标准，在 6-9 周。在厌氧储存条件下，屠体 A 和 C 的细菌计数达到 3.5-6.5 log CFU/g，但屠体 B 在 15 周的储存期内没有细菌生长。主要群体是假单胞菌属。在有氧条件下和Serratia spp . 在厌氧条件下。据我们所知，之前没有研究调查日本黑牛肉长时间在低温下储存时微生物群的转变，这项研究的结果被认为对扩大国际贸易非常重要。未来的日本牛肉。