Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds

Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analys...

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Bibliographic Details
Published in:	Hangug gynnhaghoi ji Vol. 40; no. 4
Main Authors:	Kim, J.H., Korea Food Research Institute, Seongnam, Republic of Korea, Kwon, Y.H., Korea Food Research Institute, Seongnam, Republic of Korea, Lee, A.R., Korea Food Research Institute, Seongnam, Republic of Korea, Kim, H.R., Korea Food Research Institute, Seongnam, Republic of Korea, Ahn, B.H., Korea Food Research Institute, Seongnam, Republic of Korea
Format:	Journal Article
Language:	Korean
Published:	01-12-2012
Subjects:	ASPERGILLUS ORYZAE Koji Lichtheimia corymbifera Mycocladus corymbiferus Nuruk RHIZOPUS ORYZAE
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Summary:	Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristics were investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Nine fungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotide sequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, six strains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizopus oryzae, Lichtheimia corymbifera.
Bibliography:	2013000335 A50
ISSN:	0253-651X 2383-5249