Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage

Sujeong Lee1,, Jeehwan Choe2,, Minji Kang1, Minkyoung Kang1, Sooah Kim3,*, Sangnam Oh1,*
Author Information & Copyright
1Department of Food and Nutrition, Jeonju University, Jeonju 55069, Korea
2Department of Livestock, Korea National University of Agriculture and Fisheries, Jeonju 54874, Korea
3Department of Environment Science and Biotechnology, Jeonju University, Jeonju 55069, Korea

† These authors contributed equally to this work.

*Corresponding Author: Sooah Kim. E-mail:
*Corresponding Author: Sangnam Oh. E-mail:

© Copyright 2024 Korean Society for Food Science of Animal Resources. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License ( which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Mar 02, 2024 ; Revised: Mar 30, 2024 ; Accepted: Apr 09, 2024

Published Online: Apr 12, 2024


This study aimed to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including traditional Korean fermentation starters such as Nuruk, Jeotgal, and mud flats. Among them, two strains were identified as Penicillium nalgiovense, a traditional strain for making the fermented sausages; they were designated P. nalgiovense SD01 and P. nalgiovense SJ02. A comparative analysis of SD01 and SJ02 was performed using Mold600 commercial starter culture. Proteolytic and lipolytic assays, and assessments of growth and mycotoxin production were performed. Strain SJ02 exhibited superior lipolytic and proteolytic activities, as well as an enhanced growth rate at the optimal salinity level of 2% NaCl compared to Mold600. Dry-fermented sausages prepared with SJ02 and the commercial strain Mold600 exhibited similar qualities. Sausages fermented with SJ02 tended to have lower thiobarbituric acid reactive substance levels (TBARS) and significantly increased adhesiveness compared to M600. In addition, TPA and color results showed no significant difference in quality from dry-fermented sausages made with the commercial strain. Profiles of mycotoxin-related genes was similar for both strains. The findings indicate that P. nalgiovense SJ02 is a promising domestic starter culture for the production of dry fermented sausages and application of SJ02 could potentially enhance the local meat processing industry.

Keywords: Penicillium nalgioven; Korean mudflat; dry fermented sausage; fungal starter; sensory quality