Aspergillus tamarii
| Aspergillus tamarii | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Trichocomaceae |
| Genus: | Aspergillus |
| Species: | A. tamarii |
| Binomial name | |
| Aspergillus tamarii Kita (1913)[1] | |
Aspergillus tamarii is a species of fungus in the genus Aspergillus. It is from the Flavi section.[2] The species was first described in 1913.[1] A. tamarii has been used in the production of soy sauce.[3] It has been isolated from soil in the United States.[2]
Growth and morphology
A. tamarii 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.
Aspergillus tamarii growing on CYA plate
Aspergillus tamarii growing on MEAOX plate
References
- 1 2 Kita, G. 1913, Centralbl. Bakteriol., Abt. 2 37: 433
- 1 2 Varga, J.; Frisvad, J.C.; Samson, R.A. (2011). "Aflatoxin producing species, and an overview of Aspergillus section Flavi". Studies in Mycology. 69 (1): 57–80. doi:10.3114/sim.2011.69.05. PMC 3161756. PMID 21892243.
- ↑ Jong SC, Birmingham JM (1992). Current status of fungal culture collections and their role in biotechnology. In: Handbook of applied mycology, vol. 4:. Fungal biotechnology (Arora DK, Elander RP, Murekji KG, eds) New York: Marcel Dekker: 993–1024.
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