From Wikipedia, the free encyclopedia

Aspergillus cibarius
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Aspergillus
Species:
A. cibarius
Binomial name
Aspergillus cibarius
S.B. Hong & R.A. Samson (2012) [1]

Aspergillus cibarius is a species of fungus in the genus Aspergillus. It is from the Aspergillus section. [2] The species was first described in 2012. [1] It has been reported to produce asperflavin, auroglaucin, bisanthrons, dihydroauroglaucin, echinulins, emodin, erythroglaucin, flavoglaucin, neoechinulins physcion, tetracyclic, and tetrahydroauroglaucin. [2]

Growth and morphology

A. cibarius has been cultivated on both Czapek yeast extract agar (CYA) plates and yeast extract sucrose agar (YES) plates. The growth morphology of the colonies can be seen in the pictures below.

References

  1. ^ a b Hong, S.B; Lee, M.A; Kim, D.H; Meijer M, de Vries, R.P; Samson R.A. 2012. Aspergillus cibarius sp. nov., from traditional meju in Korea. The Journal of Microbiology. 50(4):712-714
  2. ^ a b Chen, A.J.; Hubka, V.; Frisvad, J.C.; Visagie, C.M.; Houbraken, J.; Meijer, M.; Varga, J.; Demirel, R.; Jurjevic, Z.; Kubátová, A.; Sklenár, F.; Zhou, Y.G.; Samson, R.A. (2017). "Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food". Studies in Mycology. 88: 37–135. doi: 10.1016/j.simyco.2017.07.001. PMC  5573881. PMID  28860671.


From Wikipedia, the free encyclopedia

Aspergillus cibarius
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Aspergillus
Species:
A. cibarius
Binomial name
Aspergillus cibarius
S.B. Hong & R.A. Samson (2012) [1]

Aspergillus cibarius is a species of fungus in the genus Aspergillus. It is from the Aspergillus section. [2] The species was first described in 2012. [1] It has been reported to produce asperflavin, auroglaucin, bisanthrons, dihydroauroglaucin, echinulins, emodin, erythroglaucin, flavoglaucin, neoechinulins physcion, tetracyclic, and tetrahydroauroglaucin. [2]

Growth and morphology

A. cibarius has been cultivated on both Czapek yeast extract agar (CYA) plates and yeast extract sucrose agar (YES) plates. The growth morphology of the colonies can be seen in the pictures below.

References

  1. ^ a b Hong, S.B; Lee, M.A; Kim, D.H; Meijer M, de Vries, R.P; Samson R.A. 2012. Aspergillus cibarius sp. nov., from traditional meju in Korea. The Journal of Microbiology. 50(4):712-714
  2. ^ a b Chen, A.J.; Hubka, V.; Frisvad, J.C.; Visagie, C.M.; Houbraken, J.; Meijer, M.; Varga, J.; Demirel, R.; Jurjevic, Z.; Kubátová, A.; Sklenár, F.; Zhou, Y.G.; Samson, R.A. (2017). "Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food". Studies in Mycology. 88: 37–135. doi: 10.1016/j.simyco.2017.07.001. PMC  5573881. PMID  28860671.



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