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Mycoflora of Soybeans Used for Meju Fermentation

Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium h...

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Autores principales: Kim, Dae-Ho, Kim, Seon-Hwa, Kwon, Soon-Wo, Lee, Jong-Kyu, Hong, Seung-Beom
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2013
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3714438/
https://www.ncbi.nlm.nih.gov/pubmed/23874133
http://dx.doi.org/10.5941/MYCO.2013.41.2.100
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author Kim, Dae-Ho
Kim, Seon-Hwa
Kwon, Soon-Wo
Lee, Jong-Kyu
Hong, Seung-Beom
author_facet Kim, Dae-Ho
Kim, Seon-Hwa
Kwon, Soon-Wo
Lee, Jong-Kyu
Hong, Seung-Beom
author_sort Kim, Dae-Ho
collection PubMed
description Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar (MEA), dichloran 18% glycerol agar (DG18), and dichloran rose bengal chloramphenicol agar (DRBC) medium. A total of 794 fungal strains were isolated and they were identified as 41 genera and 86 species. From sodium hypochlorite untreated soybeans, the genera, Cladosporium (55%), Eurotium (51%), Fusarium (33%), Penicillium (22%), and Aspergillus (exclusion of Eurotium) (20%), were mainly isolated, and Eurotium herbariorum (22%), Eurotium repens (18%), Cladosporium tenuissimum (18%), F. fujikuroi (18%), Aspergillus oryzae/flavus (7%), and Penicillium steckii (6%) were the predominant species. In case of sodium hypochlorite-treated soybeans, Eurotium (31%) and Cladosporium (5%) were frequently isolated, but Aspergillus (excluding Eurotium), Penicillium and Fusarium which were frequently isolated from untreated soybeans, were rarely isolated. Eurotium herbariorum (21%), Eurotium repens (8%), and Cladosporium tenuissimum (3%) were the predominant species. Of the 41 genera and 86 species isolated from soybeans, 13 genera and 33 species were also found in meju. These results suggest that the fungi on soybeans may influence the mycoflora of meju.
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spelling pubmed-37144382013-07-19 Mycoflora of Soybeans Used for Meju Fermentation Kim, Dae-Ho Kim, Seon-Hwa Kwon, Soon-Wo Lee, Jong-Kyu Hong, Seung-Beom Mycobiology Research Article Diverse fungi are present in Korean traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybeans from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar (MEA), dichloran 18% glycerol agar (DG18), and dichloran rose bengal chloramphenicol agar (DRBC) medium. A total of 794 fungal strains were isolated and they were identified as 41 genera and 86 species. From sodium hypochlorite untreated soybeans, the genera, Cladosporium (55%), Eurotium (51%), Fusarium (33%), Penicillium (22%), and Aspergillus (exclusion of Eurotium) (20%), were mainly isolated, and Eurotium herbariorum (22%), Eurotium repens (18%), Cladosporium tenuissimum (18%), F. fujikuroi (18%), Aspergillus oryzae/flavus (7%), and Penicillium steckii (6%) were the predominant species. In case of sodium hypochlorite-treated soybeans, Eurotium (31%) and Cladosporium (5%) were frequently isolated, but Aspergillus (excluding Eurotium), Penicillium and Fusarium which were frequently isolated from untreated soybeans, were rarely isolated. Eurotium herbariorum (21%), Eurotium repens (8%), and Cladosporium tenuissimum (3%) were the predominant species. Of the 41 genera and 86 species isolated from soybeans, 13 genera and 33 species were also found in meju. These results suggest that the fungi on soybeans may influence the mycoflora of meju. The Korean Society of Mycology 2013-06 2013-06-30 /pmc/articles/PMC3714438/ /pubmed/23874133 http://dx.doi.org/10.5941/MYCO.2013.41.2.100 Text en © The Korean Society of Mycology http://creativecommons.org/licenses/by-nc/3.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
spellingShingle Research Article
Kim, Dae-Ho
Kim, Seon-Hwa
Kwon, Soon-Wo
Lee, Jong-Kyu
Hong, Seung-Beom
Mycoflora of Soybeans Used for Meju Fermentation
title Mycoflora of Soybeans Used for Meju Fermentation
title_full Mycoflora of Soybeans Used for Meju Fermentation
title_fullStr Mycoflora of Soybeans Used for Meju Fermentation
title_full_unstemmed Mycoflora of Soybeans Used for Meju Fermentation
title_short Mycoflora of Soybeans Used for Meju Fermentation
title_sort mycoflora of soybeans used for meju fermentation
topic Research Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3714438/
https://www.ncbi.nlm.nih.gov/pubmed/23874133
http://dx.doi.org/10.5941/MYCO.2013.41.2.100
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