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The ‘Nuruk’ starter culture has been used for many years in the fermentation of rice wine in Korea. In present study, mycobiota in Nuruk cultures was identified by performing morphological, physiological, and phylogenetical analyses. Mucorales was the most common mycobiota in Nuruk, followed by yeast and Aspergillus. The composition of fungal species in Nuruk was different among samples and did not...
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