Aspergillus

Aspergillus contains hundreds of molds and is widely distributed in various climates around the world. The species in the genus Aspergillus are conidial fungi, that is to say, the fungi are in an asexual stage, but with some evidence, some members of the genus can also be temporarily classified as Ascomycota. Members of the genus Aspergillus are capable of growing under high osmotic pressure and are highly aerobic, and are present in almost all oxygen-rich environments. Since fungi are usually grown on substrates with high carbohydrate content, Aspergillus are often common contaminants in starchy foods. In addition to living on carbon sources, many species can survive in a nutrient-poor environment. Some members of Aspergillus can cause human and animal infections. More than 60 species of Aspergillus have been identified as pathogens and are associated with infections to external ear, skin lesions, ulcers and the like. There are also some Aspergillus that are important microbial fermentation reactors for the production of sake or like and some biological products.

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