Characteristics of Red Mold Isolated from Traditional Meju

전통메주에 증식하는 붉은 곰팡이의 특성

  • 이상원 (한국전통발효식품연구소) ;
  • 박석규 (순천대학교 식품영양학과) ;
  • 김홍출 (진주산업대학교 미생물공학과)
  • Published : 2001.06.01

Abstract

Red mold was isolated from meju prepared by traditional mtehod and characterized. The isolated red mold grew well on potato dextrose agar medium, In microscopic observation, it had a septum in mycelium and ellipsoidal spore. Optimal temperature and pH for growth were 30$\^{C}$ and 6.0, respectively. Enzyme activities such as protease, a-amylase and glucoamulase in ted mold were lower than those in Aspergillus oryzae. A competitive growth between red mold and Asp. oryzae was greatly affecten by cultivation temperature. The growth of isolated red mold on meju was predominant at below 30$\^{C}$ as compared with Asp. oryzae.

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