Microbiology and Biotechnology Letters (한국미생물·생명공학회지)

The Korean Society for Microbiology and Biotechnology (한국미생물·생명공학회)
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Distribution and Characteristics of Penicillium spp. in Meju, aKorean Traditional Fermented Soybean Brick

전통 메주에서의 Penicillium spp.의 분포 및 특징

  • Kang Uk Kim (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Jungho Lee (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Shin Young Roh (Department of Bio and Fermentation Convergence Technology, Kookmin University) ;
  • Yong-Ho Choi (Sempio Fermentation Research Center, Sempio Foods Company) ;
  • Byung-Serk Hurh (Sempio Fermentation Research Center, Sempio Foods Company) ;
  • Inhyung Lee (Department of Bio and Fermentation Convergence Technology, Kookmin University)
  • 김강욱 (국민대학교 바이오발효융합학과) ;
  • 이정호 (국민대학교 바이오발효융합학과) ;
  • 노신영 (국민대학교 바이오발효융합학과) ;
  • 최용호 ((주)샘표식품, 우리발효중심연구소) ;
  • 허병석 ((주)샘표식품, 우리발효중심연구소) ;
  • 이인형 (국민대학교 바이오발효융합학과)
  • Received : 2023.09.28
  • Accepted : 2023.11.07
  • Published : 2023.12.28
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Abstract

Penicillium spp. are frequently found in meju, a Korean traditional fermented soybean brick. We isolated and identified 96 Penicillium spp. from 22 traditional meju, and their β-tubulin genes were sequenced for the genetic and taxonomic study. Penicillium Section Viridicata was the most commonly isolated group. Notably, we also isolated and identified Penicillium roqueforti, a crucial industrial strain employed in the fermentation of blue cheese. Additionally, certain strains exhibited relatively high protease and γ-glutamyl transpeptidase activities, suggesting that they might contribute to the development of kokumi flavor during meju fermentation. Interestingly, all eight Penicillium spp., including P. roqueforti, were found to possess both types of MAT1 genes. This intriguing finding suggests the feasibility of strain improvement through mating, thereby offering opportunities for industrial applications. Therefore, these studies pave the way for a deeper exploration of Penicillium's role in meju fermentation, potentially leading to the development of starters for producing plant-based cheese-flavored condiments.

Keywords

Acknowledgement

This work was supported by grants from the National Research Foundation of Korea (no. 2021R1F1A1058263), and by Biomaterials Specialized Graduate Program through the Korea Environmental Industry & Technology Institute (KEITI) funded by the Ministry of Environment (MOE).

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