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KMID : 0379120140420010074
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Korean Journal of Mycology
2014 Volume.42 No. 1 p.74 ~ p.78
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Identification of Fungal Strains Isolated from Salami Casing
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You Young-Hyun
Kim Dae-Ho
Chung Ku-Young
Hong Seung-Beom
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Abstract
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The fungi play an important role in smell and taste during the fermentation of salami. In this study, the fungi from the salami casing during the fermentation process in Korea were isolated. They were examined by morphological and molecular methods and were identified as cibarius, Penicillium echinulatum, Cladosporium sphaerospermum. Of these, A. cibarius formed white or light green conidial heads on salami casing and it was widely distributed through almost whole casing. P. echinulatum occurred sparsely on the casing of the salami and formed white masses. C. sphaerospermum occurred rarely and formed black spots. It is considered that additional studies on their roles on salami are required.
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KEYWORD
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Aspergillus cibarius, Cladosporium sphaerospermum, Penicillium echinulatum, Salami
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