Mycolflora of Sobeans Used for Meju Fermentation
2013
Kim, D.H., RDA, Suwon, Republic of korea | Kim, S.H., RDA, Suwon, Republic of korea | Kwon, S.W., RDA, Suwon, Republic of korea | Lee, J.K., Kangwon National University, Chuncheon, Republic of Korea | Hong, S.B., RDA, Suwon, Republic of korea
Diverse fungi are present in Korea traditional meju and they are known to play an important role in fermented soybean products. To determine the origin of the fungi in meju, we examined the mycoflora of soybean from 10 traditional meju factories. The samples were untreated or treated with sodium hypochlorite, and placed on malt extract agar, dichloran 18% glycerol agar, and dichloran rose bengal chloramphenicol agar medium.
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