Identification of Fungal Strains Isolated from Salami Casing

Young-Hyun You1   Dae-Ho Kim Kim1   Ku-Yong Chung1   Seung-Beom Hong1   

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 Aspergillus 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.

Acknowledgements

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

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