Mycobiology

  • 제44권4호
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  • Pages.269-276
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  • 2016
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  • 1229-8093(pISSN)
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  • 2092-9323(eISSN)
한국균학회 (The Korean Society of Mycology)
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Analysis of the MAT1-1 and MAT1-2 Gene Ratio in Black Koji Molds Isolated from Meju

  • Mageswari, Anbazhagan (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Science) ;
  • Kim, Jeong-seon (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Science) ;
  • Cheon, Kyu-Ho (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Science) ;
  • Kwon, Soon-Wo (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Science) ;
  • Yamada, Osamu (National Research Institute of Brewing) ;
  • Hong, Seung-Beom (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Institute of Agricultural Science)
  • 투고 : 2016.10.31
  • 심사 : 2016.11.16
  • 발행 : 2016.12.30
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초록

Aspergillus luchuensis is known as an industrially important fungal species used for making fermented foods such as awamori and shochu in Japan, makgeolli and Meju in Korea, and Pu-erh tea in China. Nonetheless, this species has not yet been widely studied regarding mating-type genes. In this study, we examined the MAT1-1 and MAT1-2 gene ratio in black koji molds (A. luchuensis, Aspergillus niger, and Aspergillus tubingensis) and in Aspergillus welwitschiae isolated from Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea. The number of strains with the MAT1-1 locus was 2 of 23 (A. luchuensis), 6 of 13 (A. tubingensis), 21 of 28 (A. niger), and 5 of 10 (A. welwitschiae). Fungal species A. tubingensis and A. welwitschiae showed a 1 : 1 ratio of MAT1-1 and MAT1-2 mating-type loci. In contrast, A. luchuensis revealed predominance of MAT1-2 (91.3%) and A. niger of MAT1-1 (75%). We isolated and identified 2 A. luchuensis MAT1-1 strains from Meju, although all strains for making shochu in Japan are of the MAT1-2 type. These strains may be a good resource for breeding of A. luchuensis to be used in the Asian fermented-food industry.

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참고문헌

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