Aspergillus acidus
| Aspergillus acidus | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Aspergillus |
| Species: | A. acidus |
| Binomial name | |
| Aspergillus acidus Kozakiewicz, Z. 1989[1] | |
| Synonyms | |
|
Aspergillus foetidus var. pallidus[2] | |
Aspergillus acidus is a species of fungus in the genus Aspergillus.[1][3] Aspergillus acidus can be used in food fermentation for tea.[4]
References
[edit]- 1 2 http://www.mycobank.org
- 1 2 Neelam, Garg; Shadia Mohammad, Abdel-Aziz; Abhinav, Aeron (2016). Microbes in Food and Health. Springer. ISBN 978-3-319-25277-3.
- ↑ "Aspergillus acidus". Www.uniprot.org.
- ↑ Jyoti Prakash, Tamang (2015). Health Benefits of Fermented Foods and Beverages. CRC Press. ISBN 978-1-466-58810-3.
Further reading
[edit]- Vijai G., Gupta (2016). New and Future Developments in Microbial Biotechnology and Bioengineering: Aspergillus System Properties and Applications. Elsevier. ISBN 978-0-444-63513-6.
- Mogensen, J.M.; Varga, J.; Thrane, U.; Frisvad, J.C. (June 2009). "Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2". International Journal of Food Microbiology. 132 (2–3): 141–144. doi:10.1016/j.ijfoodmicro.2009.04.011. PMID 19439385.
- http://www.fung-growth.org