• Mycobiology
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• v.45 no.4
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• pp.344-352
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• 2017

During a survey of fungal diversity of the order Mucorales, three zygomycete isolates, CNUFC-YR113-1, CNUFC-KNU16-7, and CNUFC-BS1-1 were isolated from freshwater and soil samples in Korea. The strains were analyzed both morphologically and phylogenetically based on internal transcribed spacer and 28S rDNA gene sequences. Based on their morphology and phylogeny, the CNUFC-YR113-1 and CNUFC-KNU16-7 isolates were identified as Actinomucor elegans, and CNUFC-BS1-1 was identified as Mucor minutus. To the best of our knowledge, the species A. elegans and M. minutus, belonging to an undiscovered taxon, have not been previously described in Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.617-622
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• 2001

Changes of quality properties of fermented tofu prepared with two molds like Actinomucor elegans (AE) and Rhizopus oligosporus (RO) and coagulants (CaCl$_2$ and citric acid) were investigated. Moisture and crude protein of fermented tofu were rapidly decreased during fermentation, the contents of crude lipid and crude ash were shown to be slightly increased, ad then total acidity was slowly decreased. The content of reducing sugar of fermented tofu was slowly increased for 7 day of fermentation, but rapidly increased after that time because of rapid hydrolysis of carbohydrate in fermented tofu. The contents of amino and ammonia type nitrogen were quickly increased during fermentation. The highest contents of amino type nitrogen of fermented tofu were found in sample of CaCl$_2$group as a coagulant and RO group as a mold. Contents of minerals in tofu fermented for 14 day were high in order of K>Ca>Mg>Na. Iin conclusion, AE was more effective than RO to enhance the contents of reducing sugar and amino type nitrogen as an indicator of fermentation within 7 day of fermentation, and then RO was more effective than AE after that time. Calcium chloride as a coagulant was more effective than citric acid in tofu fermented with the same strain for 14 day.

• Microbiology and Biotechnology Letters
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• v.9 no.3
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• pp.153-157
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• 1981

After Penicillium candidum and Actinomucor elegans were inooculated to soybean curd and incubated for 4-6 days at 10-13$^{\circ}C$, respectively, and the fresh soybean cheeses were soaked in ethanol-brine solution which was composed with 10% ethanol and 5% sodium chloride, for 16 weeks at above temperature. Total nitrogen content of soybean cheese was reduced by eloping the ripening time, but in soaking solution the content was increased. In amino nitrogen and reducing sugar of the cheese and the solution, the contents were continuously increased to the certain period, and after that time the rate was stupid. Nitrogen in the cheese inoculated with Act. elegans was highly hydrolysed and amino nitrogen and reducing sugar were much more produced than that inoculated with Pen. candidum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.837-844
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• 1994

In order to making the good quality soybean cheese, it is prepared byover growing cow's milk added soybean curd with Actinomucor elegans and the nold-overgrown curd soked in salt-brine/ethanol mixture. The physicochemical changes and sensory evaluation were investigated during the aging period. Crude protein, carbohydrate, crude fat ash contents of the pehtze were increased by elapsing the fermentation time, whereas moisture's decreased . Amino-N and ammonia -N contents of cow's milk added pehtze and soybean phetze were increased 17.25%, 7.23% and 16.16%, 8.42% respectively. Total nitrogen content of the pehtze was decreased by elaping the aging time but soaking solution's increased. Free amino acid content of soybean cheese was increased as a result of the proteolytic action of molds. As a result, sulfur containing amino acid such as methionine and cysteine of the cow's milk added soybean cheese were enriched 1.3 times more than the soybean cheese. Flavor, taste and texture of the cow's milk added soybean cheese were higher than soybean cheese.

• Applied Biological Chemistry
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• v.23 no.2
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• pp.115-122
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• 1980

An attempt was made to isolate suitable kinds of fungi for the preparation of Sufu, one of the fermented soybean products, and also to investigate the chemical changes during the aging period of Sufu. 1. First, from the isolated fungi 14 strains of Mucor sp. were selected on the basis of their morphological texture and agreeable odor. Secondly, 7 strains of these fungi with relatively high proteolytic activity were selected. 2. All of the pehtzes that were fermented with the selected fungi have raised the water soluble protein content to about 10% on average. 3. The amount of hydrolyzed protein increased to the 18th. day and then did not show any visible increase during the aging period. Finally, the 3 strains of suitable fungi for preparing Sufu could be selected. It seemed that one of them was probably better than the other two which were almost same as the standard fungi, Actinomucor elegans, in protein hydrolyzation.