The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi |
Kim, Dae-Ho
(Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration)
Kim, Sun-Hwa (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) Kwon, Soon-wo (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) Lee, Jong-Kyu (Tree Pathology and Mycology Laboratory, Division of Forest Environment Protection, Kangwon National University) Hong, Seung-Beom (Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Academy of Agricultural Science, Rural Development Administration) |
1 | Byun YG, Kim SH, Joo HK, Lee GS, Yim MH. Isolation and identification of protease producing bacteria, Bacillus subtillis YG-95 from the traditional Me-Ju and its production conditions. Agric Chem Biotechnol 1998;41:342-8. |
2 | Han J, Kim HJ, Lee SS, Lee IS. Inhibitive effects of Meju extracts made with a single inoculum of the fungi isolated from the traditional Meju on the human leukemia cell line. Kor J Mycol 1999;27:312-7. |
3 | Lee SS, Park KH, Choi KJ, Won SA. A study in hyphomycetous fungi found on maejus, a raw material of Korean traditional soysources. Kor J Mycol 1993;21:247-72. |
4 | Hong SB, Kim DH, Lee M, Baek SY, Kwon SW, Houbraken J, Samson RA. Zygomycota associated with traditional Meju, a fermented soybean starting material for soy sauce and soybean paste. J Microbiol 2012;50:386-93. DOI |
5 | Kim DH, Lee M, Baek SY, Lee JK, Samson RA, Hong SB. Identification and extracellular enzyme activities of Penicillium strains isolated from Meju. J Microbiol (in press). |
6 | Lee SS. Meju fermentation for a raw material of Korean traditional soy products. Kor J Mycol 1995;23:161-75. |
7 | Hong SB, Kim DH, Samson RA. Aspergillus associated with Meju, a fermented soybean starting material for traditional soy sauce and soybean paste in Korea. Mycobiology (in press). |
8 | Choi KS, Lee HJ, Kwon DJ. Physicochemical and microbiological properties of Korean traditional Meju. Korean J Food Preserv 2009;16:217-22. |
9 | Kim DH, Kim SH, Kwon SW, Lee JK, Hong SB. Fungal diversity of rice straw for Meju fermentation. J Microbiol Biotechnol 2013;23:1654-63. DOI |
10 | Kim DH, Kim SH, Kwon SW, Lee JK, Hong SB. Mycoflora of soybeans used for Meju fermentation. Mycobiology 2013;41:100-7. DOI |
11 | Kim KY, Kim D. Distribution characteristics of airborne fungi in a partial area of Seoul city. J Environ Health Sci 2012;38:407-14. |
12 | Samson RA, Houbraken J, Thrane U, Frisvad JC, Andersen B. Food and indoor fungi. Utrecht: CBS-KNAW Fungal Biodiversity Center; 2010. p. 10-8. |
13 | Gwak HJ, Lee HJ, Lee SH, Na HJ. Identification and concentration of airborne microbes in food manufacturing plants. J Fd Hyg Safety 2011;26:361-5. |
14 | Hong SB, Kim DH, Lee M, Baek SY, Kwon SW, Samson RA. Taxonomy of Eurotium species isolated from Meju. J Microbiol 2011;49:669-74. DOI |
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