Fungal Microbial Community Profiles of Meju, Solar Salt, and Doenjang Using Pyrosequencing

Pyrosequencing을 이용한 메주, 천일염, 된장의 곰팡이 군집 분석

  • Lee, Limgi (Department of Food and Nutrition, Dongduk Women's University) ;
  • Heo, Sojeong (Department of Food and Nutrition, Dongduk Women's University) ;
  • Jeong, Do-Won (Department of Food and Nutrition, Dongduk Women's University)
  • 이림기 (동덕여자대학교 식품영양학과) ;
  • 허소정 (동덕여자대학교 식품영양학과) ;
  • 정도원 (동덕여자대학교 식품영양학과)
  • Received : 2019.05.14
  • Accepted : 2019.07.05
  • Published : 2019.09.28


In order to evaluate the migration of fungi into doenjang from its materials, meju and solar salt, microbial communities were analyzed using pyrosequencing. Dominant fungi of meju were Botrytis spp. (57.94%) and Dothiorella samentorum (24.08%). Unidentified fungal species (37.53%), unassigned species (32.60%) and several fungal species of small portion were identified in solar salt. In doenjang, Candida versatilis were predominantly detected (92.62%). Non-halophilic mold were dominantly identified from meju (low-salt fermented soybean), while halophilic bacteria and archaea for solar salt and salt-tolerance fungi such as C. versatilis for doenjang (high-salt fermented soybean) were frequently detected. These results implied that most predominant fungal species might not be migrated from meju and/or solar salt into doenjang.


Meju;solar salt;doenjang;fungal microbial community;pyrosequencing


Supported by : Dongduk Women's University


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