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http://dx.doi.org/10.4489/KJM.2012.40.4.187

Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds  

Kim, Jae-Ho (Korea Food Research Institute)
Kwon, Young-Hee (Korea Food Research Institute)
Lee, Ae-Ran (Korea Food Research Institute)
Kim, Hye-Ryun (Korea Food Research Institute)
Ahn, Byung-Hak (Korea Food Research Institute)
Publication Information
The Korean Journal of Mycology / v.40, no.4, 2012 , pp. 187-190 More about this Journal
Abstract
Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizo-pus oryzae, Lichtheimia corymbifera.
Keywords
Aspergillus oryzae; Koji; Lichtheimia corymbifera; Mycocladus corymbiferus; Nuruk; Rhizopus oryzae;
Citations & Related Records
Times Cited By KSCI : 6  (Citation Analysis)
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