Korean Journal of Mycology (Kor. J. Mycol.)
Young-Hyun You 1, Dae-Ho Kim 1, Ku-Yong Chung 2* and Seung-Beom Hong 1*
1Korean Agricultural Culture Collection, Agricultural Microbiology Division, National Academy of Agricultural Science, RDA, Suwon
441-707, Korea
2Department of Animal Science and Technology, Sangji University, Wonju 220-702, Korea
Correspondence to funguy@korea.kr, kychung@mail.sangji.ac.kr
Korean Journal of Mycology (Kor J Mycol) March 31, 2014, 42(1):74-78.
https://doi.org/10.4489/KJM.2014.42.1.74
Received: March 16, 2014; Revised: March 16, 2014; Accepted: March 17, 2014
Published: March 31, 2014.
© The Korean Society of Mycology
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.
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.
Aspergillus cibarius, Cladosporium sphaerospermum, Penicillium echinulatum, Salami