Abstract
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
Acknowledgements
본 연구는 국립농업과학원 과제(No. PJ00866601)의 지원에 의하여 수행되었으며 이에 감사 드립니다.