Aspergillus: Introduction

P. K. Chang, B. W. Horn, Keietsu Abe, Katsuya Gomi

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Species in the genus Aspergillus possess versatile metabolic activities that affect our daily life both positively and negatively. Aspergillus flavus and Aspergillus oryzae are closely related fungi. Although the former is able to produce carcinogenic aflatoxins and is an etiological agent of aspergillosis, the latter has many commercial applications, including as a rich source of industrial enzymes, as a starter culture of fermented beverages and foods, and as a host for the production of recombinant proteins. Recent advances at the molecular and genome levels are enhancing our ability to prevent aflatoxin contamination on crops by A. flavus as well as harness and explore the beneficial attributes of A. oryzae.

Original languageEnglish
Title of host publicationEncyclopedia of Food Microbiology
Subtitle of host publicationSecond Edition
PublisherElsevier Inc.
Pages77-82
Number of pages6
ISBN (Electronic)9780123847331
ISBN (Print)9780123847300
DOIs
Publication statusPublished - 2014 Apr 2

Keywords

  • Aflatoxin
  • Amylase
  • Aspergillus flavus
  • Aspergillus oryzae
  • Biocontrol
  • Cyclopiazonic acid
  • Genomics
  • Koji
  • Mating gene
  • Sclerotia
  • Vegetative compatibility

ASJC Scopus subject areas

  • Medicine(all)

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  • Cite this

    Chang, P. K., Horn, B. W., Abe, K., & Gomi, K. (2014). Aspergillus: Introduction. In Encyclopedia of Food Microbiology: Second Edition (pp. 77-82). Elsevier Inc.. https://doi.org/10.1016/B978-0-12-384730-0.00010-0