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서지반출
한국전통 식품의 원료인 메주와 누룩에서 분리된 접합균에 대한 연구
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  • 한국전통 식품의 원료인 메주와 누룩에서 분리된 접합균에 대한 연구
저자명
유기원,성창근,이상선,유진영,Yu. Kee-Won,Seoung. Chang-Kun,Lee. Sang-Sun,Yoo. Jin-Young
간행물명
한국균학회지
권/호정보
1996년|24권 4호|pp.280-292 (13 pages)
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한국균학회
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정기간행물|
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이 논문은 한국과학기술정보연구원과 논문 연계를 통해 무료로 제공되는 원문입니다.
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기타언어초록

The fungal isolates of Mucorales, directly collected from Korean traditional raw materials of Nuruk (raw material for Korean rice wine) and Meju (raw material for Korean soysauces), were compared with those of Rhizopus oryzae purchased. The fungal isolates of Rhizopus, Mucor, and Absidia mostly identified as based on the morphological observations, were evaluated with the PCR-polymorphic bands. The PCR-polymorphic bands of the genomic DNA reacted with the primers of OPD series tenmer were various, but showed averaged 4 to 6 in the agarose-electrophoresis. The dissimilarity coefficient (DC) between two isolates were compared by the cluster analyses, dendrogams and polar ordinations. The isolates of R. oryzae known. showed several groupings within the lower value of DC and were divided to two groups of amylo-process and other fungi with other purposes. The isolates unidentified were identified by the DC made of this results. Taxonomy of these isolates made by the morphological observations were consistent with those resulted above in most case but not in all aspects. More works were needed with the isolates known for detail informations of Mucorales.