Aspergillus: Introduction

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

    Research output: Chapter in Book/Report/Conference proceedingChapter

    9 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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