Korean Journal of Mycology (Kor. J. Mycol.)
Seung-Beom Hong*, Dae-Ho Kim, Seon-Hwa Kim, Narae Bang, Soon-Wo Kwon
Korean Agricultural Culture Collection, Agricultural Microbiology Div. National Academy of Agricultural Science, RDA, Suwon 441-853, Korea
Correspondence to funguy@korea.kr
Korean Journal of Mycology (Kor J Mycol) June 30, 2013, 41(2):132-135.
https://doi.org/10.4489/KJM.2013.41.2.132
Received: June 11, 2013; Revised: June 16, 2013; Accepted: June 18, 2013
Published: June 30, 2013.
LE|57 BIT} (Yamada et al, 2011). ©] S14] SS] A. luchu- Dat, ZR, AS ZA& Zhe Hele Whee YShsS
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.
Black Aspergillus is important fungus for oriental fermentation industry. Black Aspergillus was frequently isolated from Korean traditional Meju, a fermented soybean starting material for soy sauce and soybean paste. Thirty three strains were isolated from 98 finished Meju collected in various regions of Korea from 2008 to 2011, and 21 strains were isolated from in-process Meju at various farms from 2010 to 2011. The isolated black Aspergillus were identified using DNA sequences of partial β-tubulin and calmodulin genes. Of 54 black Aspergillus strains, 14 strains were identified as A. luchuensis and the others were composed of A. niger (n = 21), A. tubingensis (n = 10), and A. welwitschiae (n = 9).
Aspergillus luchuensis, Asperfillus niger, Black Aspergillus, Black koji mold, Meju