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http://dx.doi.org/10.4489/KJM.2013.41.2.132

Identification of Black Aspergillus Strains Isolated from Meju  

Hong, Seung-Beom (Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA)
Kim, Dae-Ho (Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA)
Kim, Seon-Hwa (Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA)
Bang, Narae (Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA)
Kwon, Soon-Wo (Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA)
Publication Information
The Korean Journal of Mycology / v.41, no.2, 2013 , pp. 132-135 More about this Journal
Abstract
Black Aspergillus is important fungus for oriental fermentation industry. Black Aspergillus was frequently isolated from Korean traditional Meju, a fermented soybean starting material for soy sauce and soybean paste. Thirty three strains were isolated from 98 finished Meju collected in various regions of Korea from 2008 to 2011, and 21 strains were isolated from in-process Meju at various farms from 2010 to 2011. The isolated black Aspergillus were identified using DNA sequences of partial ${\beta}$-tubulin and calmodulin genes. Of 54 black Aspergillus strains, 14 strains were identified as A. luchuensis and the others were composed of A. niger (n = 21), A. tubingensis (n = 10), and A. welwitschiae (n = 9).
Keywords
Aspergillus luchuensis; Asperfillus niger; Black Aspergillus; Black koji mold; Meju;
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