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Aspergillus niger is a mold classified within the Nigri section of the Aspergillus genus. The Aspergillus genus consists of common molds found throughout the environment within soil and water, on vegetation, in fecal matter, on decomposing matter, and suspended in the air. Species within this genus often grow quickly and can sporulate within a few days of germination. A combination of characteristics unique to A. niger makes the microbe invaluable to the production of many acids, proteins and bioactive compounds. Characteristics including extensive metabolic diversity, high production yield, secretion capability, and the ability to conduct post-translational modifications are responsible for A. niger's robust production of secondary metabolites. A. niger's capability to withstand extremely acidic conditions makes it especially important to the industrial production of citric acid.
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Aspergillus tubingensis is a darkly pigmented species of fungus in the genus Aspergillus section Nigri. It is often confused with Aspergillus niger due to their similar morphology and habitat. A. tubingensis is often involved in food spoilage of fruits and wheat, and industrial fermentation. This species is a rare agent of opportunistic infection.
Aspergillus wentii is an asexual, filamentous, endosymbiotic fungus belonging to the mold genus, Aspergillus. It is a common soil fungus with a cosmopolitan distribution, although it is primarily found in subtropical regions. Found on a variety of organic materials, A. wentii is known to colonize corn, cereals, moist grains, peanuts and other ground nut crops. It is also used in the manufacture of biodiesel from lipids and is known for its ability to produce enzymes used in the food industry.
Kōji refers to various molds of the genus Aspergillus sp., which are traditionally used in East Asian cuisine for the fermentation of food. In Japanese, kōji refers to both the Aspergillus starter culture and mixtures of Aspergillus with wheat and soybean meal. It can be fried and eaten directly or processed to a sauce.
References
- ↑ (in Indonesian) Badan Penelitian dan Pengembangan Pertanian [online]. http://www.litbang.deptan.go.id/unker/one/561/ Archived 2014-04-27 at the Wayback Machine [27 Apr 2014].
- ↑ Takahashi H, Satoh M, Minezawa M, Purwadaria T, Prasetyo H. 2001.Characterization of duck microsatellite repeat sequences. JARQ 35(4): 217-219.
- ↑ (in Indonesian) Sari L, Purwadaria T. 2004. Pengkajian nilai gizi hasil fermentasi mutan Aspergillus niger pada substrat bungkil kelapa dan bungkil inti sawit. Biodiversitas 5(2): 48-51.
- ↑ Purwadaria T, Nirwana N, Pius PK, Pradono DI, Widyastuti Y. 2003. Synergistic activity of enzymes produced by Eupenicillium javanocum and Aspergillus niger NRRL 337 on palm oil factory wastes. Biotropia 20:1-10.
