• 한국균학회지
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• 제20권4호
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• pp.289-295
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• 1992

1990년 7월부터 1991년 8월까지 한국의 여러 장소 토양으로부터 145균주를 분리하였다. 이 중 33종이 Penicillium 속으로 동정되었고 9종은 미기록종이었다. 한국에 처음 보고되는 종은 다음과 같다. Penicillium aurantio-candidum, P. echinulatum, P. griseofulvum, P. puberulum, P. rubrum, P. rugulosum, P. spinulosum, P. variabile, and P. viridicatum.

• 한국균학회지
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• 제42권1호
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• pp.74-78
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• 2014

각종 육류를 세균, 곰팡이 등의 다양한 미생물로 발효시켜 만든 살라미는 서양인들에게는 치즈만큼이나 널리 애용되는 식품이다. 국내의 살라미 소비는 수입에 의존하였었는데, 최근에 국내산 육류를 이용하여 살라미를 제조하고자 하는 시도가 진행되고 있다. 살라미 제조 시의 곰팡이는 살라미 껍질에 주로 발생하여 내부의 육류가 세균에 의하여 안정되게 발효될 수 있도록 돕고, 살라미의 풍미에 영향을 미치는 것으로 알려져 있다. 우리나라에서 제조 중에 있는 살라미의 껍질을 실체현미경으로 관찰하고 주요곰팡이를 직접 분리하였으며, 형태적, 분자적 방법에 의하여 동정하였다. 이들은 Aspergillus cibarius S.B. Hong & R.A. Samson, Penicillium echinulatum Raper & Thom ex Fassat., Cladosporium sphaerospermum Penz.으로 동정되었는데, A. cibarius는 살라미 껍질에 흰색 또는 엷은 녹색으로 자라며 전체에 넓게 분포하였다. P. echinulatum은 살라미 껍질에 띄엄띄엄 발생하였으며 흰색의 덩어리를 형성하였다. C. sphaerospermum은 살라미 껍질에 드물게 발생하였으며 검은 반점을 형성하였다. 이들의 살라미 제조에서의 역할 및 살라미 제조에의 활용에 대한 추가적인 연구가 필요할 것으로 생각된다.

• Mycobiology
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• 제35권4호
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• pp.180-185
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• 2007

Grape fruits with blue mold symptoms were collected from house storages in different locations in Korea and were investigated for their association with Penicillium species. A total of 12 isolates of Penicillium were isolated from the collected fruits. Based on morphological and cultural characteristics and ${\beta}-tublin$ gene sequence data analysis, they were identified as P. bialowiezense, P. citrinum, P. echinulatum, P. expansum, P. solitum and unidentified Penicillium species. P. solitum was the predominant followed by P. expansum. P. bialowiezense and P. echinulatum were newly recorded in Korea. ${\beta}-Tubulin$ gene sequences could be used to distinguish each species of Penicillium and the molecular groups were correlated well with the morphological species. The unidentified species was supposed to be a new species, not previously reported in literature.

• Asian-Australasian Journal of Animal Sciences
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• 제33권6호
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• pp.1002-1011
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• 2020

Objective: This study was conducted to determine the composition and diversity of the fungal flora at various control points in cheese ripening rooms of 10 dairy farms from six different provinces in the Republic of Korea. Methods: Floor, wall, cheese board, room air, cheese rind and core were sampled from cheese ripening rooms of ten different dairy farms. The molds were enumerated using YM petrifilm, while isolation was done on yeast extract glucose chloramphenicol agar plates. Morphologically distinct isolates were identified using sequencing of internal transcribed spacer region. Results: The fungal counts in 8 out of 10 dairy farms were out of acceptable range, as per hazard analysis critical control point regulation. A total of 986 fungal isolates identified and assigned to the phyla Ascomycota (14 genera) and Basidiomycota (3 genera). Of these Penicillium, Aspergillus, and Cladosporium were the most diverse and predominant. The cheese ripening rooms was overrepresented in 9 farms by Penicillium (76%), while Aspergillus in a single farm. Among 39 species, the prominent members were Penicillium commune, P. oxalicum, P. echinulatum, and Aspergillus versicolor. Most of the mold species detected on surfaces were the same found in the indoor air of cheese ripening rooms. Conclusion: The environment of cheese ripening rooms persuades a favourable niche for mold growth. The fungal diversity in the dairy farms were greatly influenced by several factors (exterior atmosphere, working personnel etc.,) and their proportion varied from one to another. Proper management of hygienic and production practices and air filtration system would be effective to eradicate contamination in cheese processing industries.