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Aspergillus parasiticus is a fungus belonging to the genus Aspergillus. [1] This species is an unspecialized saprophytic mold, mostly found outdoors in areas of rich soil with decaying plant material as well as in dry grain storage facilities. [ 2 ]
Aspergillus fumigatus is the most common cause of aspergillosis in individuals with an immunodeficiency. Aspergillus nidulans has seen heavy use as research organism in cell biology. Aspergillus niger is used in the chemical industry for a variety of applications, while also being a known food contaminant and a possible pathogen to humans.
Aspergillus novoparasiticus is a species of fungus in the genus Aspergillus. It is from the Flavi section. [1] The species was first described in 2011. [1] It has been reported to produce aflatoxin B1, aflatoxin B2, aflatoxin G1, and aflatoxin G2. [1] A. novoparasiticus has been isolated from hospital patients. [1]
A Aspergillus acidohumus A.J. Chen, Frisvad & Samson (2016) Aspergillus acidus Kozak. (1989) Aspergillus acolumnaris Varshney & A.K. Sarbhoy (1981) Aspergillus acrensis Hubka, A. Nováková, Yaguchi, Matsuz. & Y. Horie (2018) Aspergillus aculeatinus Noonim, Frisvad, Varga & Samson (2008) Aspergillus aculeatus Iizuka (1953) Aspergillus acutus Blaser (1976) Aspergillus aeneus Sappa (1954 ...
Aflatoxin M 1 is present in the fermentation broth of Aspergillus parasiticus, but it and aflatoxin M 2 are also produced when an infected liver metabolizes aflatoxin B 1 and B 2. Aflatoxin B 1 and B 2 (AFB), produced by A. flavus and A. parasiticus; Aflatoxin G 1 and G 2 (AFG), produced by some Group II A. flavus and Aspergillus parasiticus [19]
In dogs, aspergillosis is an uncommon disease typically affecting only the nasal passages (nasal aspergillosis). This is much more common in dolicocephalic breeds . It can also spread to the rest of the body; this is termed disseminated aspergillosis and is rare, usually affecting individuals with underlying immune disorders.
Aspergillus sojae is a species of fungus in the genus Aspergillus. In Japan, it is used to make the ferment of soy sauce, miso, mirin, and other lacto-fermented condiments such as tsukemono. Soy sauce condiment is produced by fermenting soybeans with A. sojae, [1] along with water and salt.
Oryzin (EC 3.4.21.63, Aspergillus alkaline proteinase, aspergillopeptidase B, API 21, aspergillopepsin B, aspergillopepsin F, Aspergillus candidus alkaline proteinase, Aspergillus flavus alkaline proteinase, Aspergillus melleus semi-alkaline proteinase, Aspergillus oryzae alkaline proteinase, Aspergillus parasiticus alkaline proteinase, Aspergillus serine proteinase, Aspergillus sydowi ...