Mycoflora of Soybeans Used for Meju Fermentation

• DOI: 10.5941/myco.2013.41.2.100
• Publication Date: 2013-07-17T05:26:05Z
• Authors: Dae-Ho Kim; Seon-Hwa Kim; Soon-Wo Kwon; Jong-Kyu Lee; Seung-Beom Hong
• Keywords: Cladosporium

Diverse fungi are present in Korean traditional meju and they known to play an important role fermented soybean products. To determine the origin of meju, we examined mycoflora soybeans from 10 factories. The samples were untreated or treated with sodium hypochlorite, placed on malt extract agar (MEA), dichloran 18% glycerol (DG18), rose bengal chloramphenicol (DRBC) medium. A total 794 fungal strains isolated identified as 41 genera 86 species. From hypochlorite soybeans, genera, Cladosporium (55%), Eurotium (51%), Fusarium (33%), Penicillium (22%), Aspergillus (exclusion Eurotium) (20%), mainly isolated, herbariorum repens (18%), tenuissimum F. fujikuroi oryzae/flavus (7%), steckii (6%) predominant In case hypochloritetreated (31%) (5%) frequently but (excluding Eurotium), which rarely isolated. (21%), (8%), (3%) Of species 13 33 also found meju. These results suggest that may influence