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Aspergillus parasiticus was first discovered in 1912 by pathopathologist, A.T Speare from dead mealy bugs collected on Hawaiian sugarcane plantations. [4] The species epithet, "parasiticus" is derived from the Latin word meaning "parasite" and was selected due to the ability of the fungus to parasitize other organisms. [5]
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]
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.
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 ...
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 ...
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]
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.
Aspergillus nomius is a species of fungus in the genus Aspergillus.It is from the Flavi section. [2] The species was first described in 1987. [1] It has been reported to produce aflatoxin B1, aflatoxin B2, aflatoxin G1, aflatoxin G2, aspergillic acid, kojic acid, nominine, paspaline, pseurotin, and tenuazonic acid. [2]