There are fungus and bacteria in the aging process, just the temperature and humidity is controlled.
But, not sure of exact technical definition of 'rotting' is, or 'aging'. So we'd be debating different definitions.
I'd say generally both have fungus and bacteria, and 'aging' is under controlled conditions, and 'rotting' is just out in out door environment which is different temperature and humidity.
Controlled temperature and humidity makes all the difference when it comes to the speed at which bacteria can multiply. Aged meat has many orders of magnitude less bacteria than rotten one.
'Controlled' rotting.
There are fungus and bacteria in the aging process, just the temperature and humidity is controlled.
But, not sure of exact technical definition of 'rotting' is, or 'aging'. So we'd be debating different definitions.
I'd say generally both have fungus and bacteria, and 'aging' is under controlled conditions, and 'rotting' is just out in out door environment which is different temperature and humidity.