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Korea Food Research Institute, Seongnam 463-746, Korea(Received 16, November 2012., Revised 21, November 2012., Accepted 27, November 2012)ABSTRACT: Various koji were prepared by fungi isolated from traditional nuruk and their quality characteristicswere investigated. Acidity and saccharification power of their koji were ranged in 5.0~6.8 and 128sp~241sp. Ninefungi which were showed good quality and sensory evaluation were identified by analysis of their nucleotidesequences with PCR-amplified 18S rDNA internal transcribed spacer-1(ITS-1) and ITS-4 genes. Among them, sixstrains were identified as Aspergillus oryzae and the other strains were identified as Mycocladus corymbiferus, Rhizo-pus oryzae, Lichtheimia corymbifera.KEYWORDS : Aspergillus oryzae, Koji, Lichtheimia corymbifera, Mycocladus corymbiferus, Nuruk, Rhizopus oryzae

Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds