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KMID : 0379120120400040187
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Korean Journal of Mycology
2012 Volume.40 No. 4 p.187 ~ p.190
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Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds
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Kim Jae-Ho
Kwon Young-Hee
Lee Ae-Ran
Kim Hye-Ryun
Ahn Byung-Hak
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Abstract
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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, Rhizopus oryzae, Lichtheimia corymbifera.
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KEYWORD
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Aspergillus oryzae, Koji, Lichtheimia corymbifera, Mycocladus corymbiferus, Nuruk, Rhizopus oryzae
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