• Title/Summary/Keyword: Mycocladus corymbiferus

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Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds (전통누룩 진균류를 이용한 입국의 제조 및 입국곰팡이의 동정)

  • Kim, Jae-Ho;Kwon, Young-Hee;Lee, Ae-Ran;Kim, Hye-Ryun;Ahn, Byung-Hak
    • The Korean Journal of Mycology
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    • v.40 no.4
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    • pp.187-190
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    • 2012
  • 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.