| Xeromyces | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Xeromyces L.R. Fraser 1954 |
| Species: | X. bisporus |
| Binomial name | |
| Xeromyces bisporus L.R. Fraser 1954 | |
| Synonyms [1] | |
| |
Xeromyces is a monotypic genus of fungus in the family Monascaceae. [2] [3] Its only species, Xeromyces bisporus, was first described by L.R. Fraser in 1954. [4] No subspecies are listed in the Catalogue of Life. [2]
It is a xerophile, being able to germinate at a water activity levels between 0.62 and 0.97, [5] lower than any other known organism with the exception of Aspergillus penicillioides . [6] However, it requires a higher water activity level to produce spores. [5] It is a spoilage microbe in dry foods with high sugar contents, especially chocolate, honey, molasses, dried fruit or tobacco. Isolation of cultures requires media with 50% glucose. [7]
The estimated genome size of X. bisporus is 24.8 Mb and the fungus lacks the genes normally associated with mycotoxin production. [8]
It has unstalked cleistothecia, and each of its asci has two ascospores. Its simple asexual state consists of one or two round terminal chlamydospores. [9]
