In this study, we isolated microorganisms from dried persimmon in Sangju and obtained 15 strains of microorganisms as the basic research to prevent the quality changes during drying and storage of dried persimmon. Contaminated microorganisms were separated using seven species of medium. Viable cell counts of dried persimmon from Sangju was 5.18×102∼1.68×107 CFU/g. Green mold K2-1 accounted for the highest percentage in the contaminated dried persimmons and identified as a major causative microorganism. Light violet and creamy yeasts were the second largest contaminated microorganisms. Green mold K2-1 strain was identified as Penicillium sp. and fungus K-1 and K-3 were identified as Caldosporium sp. and Aspergillus sp.

• 강복희(호서대학교 식품기능안전연구센터) | Bok-Hee Kang
• 조미영(호서대학교 식품공학과) | Mi-Young Jo
• 허상선(중부대학교 식품생명과학과) | Sang-Sun Hur
• 신기선(한국생명공학연구원 생물자원센터) | Kee-Sun Shin
• 이동선(제주대학교 생명공학부) | Dong-Sun Lee
• 이동선(경북대학교 식품공학과) | 이상한
• 이진만(호서대학교 식품공학과, 호서대학교 기초과학연구소) | Jin-Man Lee Corresponding author