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首页> 外文期刊>Mycobiology >Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
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Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

机译：与韩国传统酱油和酱油发酵大豆原料Meju相关的曲霉菌

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Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae , A. sojae , and A. tamari are used in the production of miso and shoyu in Japan, but a comprehensive taxonomic study of Aspergillus isolated from Meju , a fermented soybean starting material for traditional soy sauce and soybean paste in Korea, has not been conducted. In this study, various Aspergillus species were isolated during a study of the mycobiota of Meju , and the aspergilli were identified based on phenotypic characteristics and sequencing of the β-tubulin gene. Most strains of Aspergillus were found to belong to the following sections: Aspergillus (n = 220), Flavi (n = 213), and Nigri (n = 54). The most commonly identified species were A. oryzae (n = 183), A. pseudoglaucus ( Eurotium repens ) (n = 81), A. chevalieri ( E. chevalieri ) (n = 62), A. montevidensis ( E. amstelodami ) (n = 34), A. niger (n = 21), A. tamari (n = 15), A. ruber ( E. rubrum ) (n = 15), A. proliferans (n = 14), and A. luchuensis (n = 14); 25 species were identified from 533 Aspergillus strains. Aspergillus strains were mainly found during the high temperature fermentation period in the later steps of Meju fermentation.
机译：曲霉是一种重要的真菌类，用于亚洲食品的发酵。该属在日本和中国被称为酒曲霉菌。在日本，A。oryzae，A。sojae和A. tamari被用于生产味o和酱油，但是从Meju分离出的曲霉的综合分类学研究是从Meju分离的，Meju是韩国传统酱油和大豆酱的发酵大豆原料，尚未进行。在这项研究中，在研究Meju分枝杆菌的过程中分离了各种曲霉菌种，并根据表型特征和β-微管蛋白基因的测序鉴定了曲霉菌。发现大多数曲霉属菌株属于以下部分：曲霉菌（n = 220），黄病毒（n = 213）和尼格里（n = 54）。最常见的物种是米曲霉（A. oryzae）（n = 183），拟青曲霉（Euro）（n = 81），白屈曲霉（E. chevalieri）（n = 62），黑曲霉（A. montevidensis（E. amstelodami））。 （n = 34），黑曲霉（n = 21），红景天曲霉（n = 15），红曲霉（rub。E. rubrum）（n = 15），A。proliferans（n = 14）和A. luchuensis（n = 14）;从533曲霉菌株中鉴定出25种。曲霉菌株主要在Meju发酵的后期高温发酵期间发现。

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