Aspergillus piperis

Last updated

Aspergillus piperis
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Aspergillaceae
Genus: Aspergillus
Species:
A. piperis
Binomial name
Aspergillus piperis
Samson & Frisvad (2004) [1]

Aspergillus piperis is a species of fungus in the genus Aspergillus . It belongs to the group of black Aspergilli which are important industrial workhorses. [2] [3] [4] A. piperis belongs to the Nigri section and was first described in 2004. [1] It was isolated from black ground pepper and produced large yellow to pink brown sclerotia. [1]

The genome of A. piperis was sequenced and published in 2014 as part of the Aspergillus whole-genome sequencing project – a project dedicated to performing whole-genome sequencing of all members of the genus Aspergillus. [5] The genome assembly size was 35.28 Mbp. [5]

Growth and morphology

Aspergillus piperis has been cultivated on both Czapek yeast extract agar (CYA) plates and Malt Extract Agar Oxoid (MEAOX) plates. The growth morphology of the colonies can be seen in the pictures below.

References

  1. 1 2 3 Samson, R. A. New ochratoxin A or sclerotium producing species in Aspergillus section Nigri. Studies in Mycology 2004, 50, 45–61.
  2. ↑ Pel, H. J.; de Winde, J. H.; Archer, D. B.; Dyer, P. S.; Hofmann, G.; Schaap, P. J.; Turner, G.; de Vries, R. P.; Albang, R.; Albermann, K.; Andersen, M. R.; Bendtsen, J. D.; Benen, J. A. E.; van den Berg, M.; Breestraat, S.; Caddick, M. X.; Contreras, R.; Cornell, M.; Coutinho, P. M.; Danchin, E. G. J.; Debets, A. J. M.; Dekker, P.; van Dijck, P. W. M.; van Dijk, A.; Dijkhuizen, L.; Driessen, A. J. M.; d’Enfert, C.; Geysens, S.; Goosen, C.; Groot, G. S. P.; de Groot, P. W. J.; Guillemette, T.; Henrissat, B.; Herweijer, M.; van den Hombergh, J. P. T. W.; van den Hondel, C. A. M. J. J.; van der Heijden, R. T. J. M.; van der Kaaij, R. M.; Klis, F. M.; Kools, H. J.; Kubicek, C. P.; van Kuyk, P. A.; Lauber, J.; Lu, X.; van der Maarel, M. J. E. C.; Meulenberg, R.; Menke, H.; Mortimer, M. A.; Nielsen, J.; Oliver, S. G.; Olsthoorn, M.; Pal, K.; van Peij, N. N. M. E.; Ram, A. F. J.; Rinas, U.; Roubos, J. A.; Sagt, C. M. J.; Schmoll, M.; Sun, J.; Ussery, D.; Varga, J.; Vervecken, W.; van de Vondervoort, P. J. J.; Wedler, H.; Wösten, H. A. B.; Zeng, A.-P.; van Ooyen, A. J. J.; Visser, J.; Stam, H. Genome sequencing and analysis of the versatile cell factory Aspergillus niger CBS 513.88. Nat. Biotechnol. 2007, 25, 221–231, doi:10.1038/nbt1282.
  3. ↑ Goldberg, I.; Rokem, J. S.; Pines, O. Organic acids: old metabolites, new themes. Journal of Chemical Technology & Biotechnology 2006, 81, 1601–1611, doi:10.1002/jctb.1590.
  4. ↑ Pariza, M. W.; Foster, E. M. Determining the Safety of Enzymes Used in Food Processing. Journal of Food Protection 1983, 46, 453–468, doi:10.4315/0362-028X-46.5.453.
  5. 1 2 "Home - Aspergillus piperis CBS 112811 v1.0". Genome.jgi.doe.gov. Retrieved 2 May 2022.


This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.