Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product

Mycoflora was assessed in the commercial meju from four well-separated geographic origins. A total of 112 fungal isolates were identified by phenotypic characteristics and molecular taxonomy using sequencing the internal transcribed spacer of the rDNA and revealed 19 species from 13 genera. Enzymati...

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Autores principales: Baek, Jin-Ho, So, Kum-Kang, Ko, Yo-Han, Kim, Jung-Mi, Kim, Dae-Hyuk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Mycology 2014
Materias:
Research Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4206798/
https://www.ncbi.nlm.nih.gov/pubmed/25346609
http://dx.doi.org/10.5941/MYCO.2014.42.3.291
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author Baek, Jin-Ho
So, Kum-Kang
Ko, Yo-Han
Kim, Jung-Mi
Kim, Dae-Hyuk
author_facet Baek, Jin-Ho
So, Kum-Kang
Ko, Yo-Han
Kim, Jung-Mi
Kim, Dae-Hyuk
author_sort Baek, Jin-Ho
collection PubMed
description Mycoflora was assessed in the commercial meju from four well-separated geographic origins. A total of 112 fungal isolates were identified by phenotypic characteristics and molecular taxonomy using sequencing the internal transcribed spacer of the rDNA and revealed 19 species from 13 genera. Enzymatic characteristics of protease and amylase, and mycotoxin production were analyzed.
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spelling pubmed-42067982014-10-24 Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product Baek, Jin-Ho So, Kum-Kang Ko, Yo-Han Kim, Jung-Mi Kim, Dae-Hyuk Mycobiology Research Note Mycoflora was assessed in the commercial meju from four well-separated geographic origins. A total of 112 fungal isolates were identified by phenotypic characteristics and molecular taxonomy using sequencing the internal transcribed spacer of the rDNA and revealed 19 species from 13 genera. Enzymatic characteristics of protease and amylase, and mycotoxin production were analyzed. The Korean Society of Mycology 2014-09 2014-09-30 /pmc/articles/PMC4206798/ /pubmed/25346609 http://dx.doi.org/10.5941/MYCO.2014.42.3.291 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 Note
Baek, Jin-Ho
So, Kum-Kang
Ko, Yo-Han
Kim, Jung-Mi
Kim, Dae-Hyuk
Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
title Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
title_full Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
title_fullStr Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
title_full_unstemmed Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
title_short Mycoflora and Enzymatic Characterization of Fungal Isolates in Commercial Meju, Starter for a Korean Traditional Fermented Soybean Product
title_sort mycoflora and enzymatic characterization of fungal isolates in commercial meju, starter for a korean traditional fermented soybean product
topic Research Note
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4206798/
https://www.ncbi.nlm.nih.gov/pubmed/25346609
http://dx.doi.org/10.5941/MYCO.2014.42.3.291
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