ArticleMycobiology2015
Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea.
Article in Mycobiology, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed.
- Ecological factors that drive microbial communities in culturally diverse fermented foods.BMC microbiology · 2025Article
- "A Whole New World of Possibilities": Koji Uses and Ambiguities on the Global Marketplace.Food, culture, & society · 2025Article
- Shotgun metagenomics reveals antibiotic resistome dynamics and metabolic specialization in fungal-dominated microbiomes.Frontiers in microbiology · 2025Article
- Pre- and post-harvest aflatoxin contamination and management strategies of Aspergillus spoilage in East African Community maize: review of etiology and climatic susceptibility.Mycotoxin research · 2024Review
- Microbial communities in the fermentation ofFood science and biotechnology · 2024Article
- Study on the Changes and Correlation of Microorganisms and Flavor in Different Processing Stages of Mianning Ham.Foods (Basel, Switzerland) · 2024Article
- What are the 100 most cited fungal genera?Studies in mycology · 2024Article
- Enzymatic Activity and Amino Acids Production of Predominant Fungi from Traditional Meju during Soybean Fermentation.Journal of microbiology and biotechnology · 2024Article
- Re-identification of Strains fromMycobiology · 2024Article
- Re-Identification ofMycobiology · 2023Article
- Simple chromatographic determination of aflatoxins in Korean fermented soybean products doenjang, ganjang, and gochujang, with comparison of derivatization methods.Food science and biotechnology · 2022Article
- Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms inJournal of fungi (Basel, Switzerland) · 2022Article
- Characterization of NonaflatoxigenicMycobiology · 2022Article
- First report on the metabolic characterization of Sterigmatocystin production by selectFrontiers in microbiology · 2022Article
- Five New Records of the Family Aspergillaceae in Korea,Mycobiology · 2020Article
- Analysis of theMycobiology · 2016Article
- Diversity of Marine-DerivedMycobiology · 2016Article
- Taxonomic Characterization, Evaluation of Toxigenicity, and Saccharification Capability ofMycobiology · 2016Article
- The Mycobiota of Air Inside and Outside the Meju Fermentation Room and the Origin of Meju Fungi.Mycobiology · 2015Article
- The mycobiome as integral part of the gut microbiome: crucial role of symbiotic fungi in health and disease.Gut microbesReview
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3 authors.
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No grant is acknowledged in the PubMed record.
Abstract
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.
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