각종 식품중의 유독성 진균에 관한 연구 5
Studies on the Population of Toxigenic Fungi in Foodstuffs (V); Physiological Characteristics of Aspergillus spp. Isolated from Foodstuffs
고춘명, 심재광, 최태주,
소속 상세정보
고춘명 ( )
연세대학교 의과대학 미생물학교실
심재광 ( )
연세대학교 의과대학 미생물학교실
최태주 ( )
연세대학교 의과대학 미생물학교실
KMID : 0364819730110020063
Abstract
Thirtythree strains of the Aspergillus spp. isolated from foodstuffs were observed through some physiological characteristics for detection of identification key of Aspergillus spp. 1) Each strain of Aspergillus spp. had their specific characteristics and could be used for identification of species. 2) Excellent amylase-producing fungi were observed among the isolated strains of Aspergillus spp. 3) Amylase activities increased for one week incubation period. 4) In the tests of common characters of aflatoxin-producing fungi among the 33 strains of Aspergillus spp., for example, conidial size, presence of sclerotia, kojic acid, and pigment production, coloration of phenol, reduction of methylene blue, etc.
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