Submitted to: Encyclopedia of Food Microbiology
Publication Type: Book / Chapter
Publication Acceptance Date: 2/3/2014
Publication Date: 4/11/2014
Citation: Chang, P-K., Horn, B.W., Abe, K., Gomi, K. 2014. Aspergillus: introduction. In: Batt, C.A., Tortorello, M.L. (Eds.). Encyclopedia of Food Microbiology. Volume 1. Elsevier Ltd, Academic Press. p. 77-82.
Technical Abstract: Species in the genus Aspergillus possess versatile metabolic activities that impact our daily life both positively and negatively. Aspergillus flavus and Aspergillus oryzae are closely related fungi. While the former is able to produce carcinogenic aflatoxins and is an etiological agent of aspergillosis, the latter has many commercial applications including as a rich source of industrial enzymes, as a starter culture of fermented beverages and foods, and as a host for the production of recombinant proteins. Recent advances at the molecular and genome levels are enhancing our ability to prevent aflatoxin contamination on crops by A. flavus as well as harness and explore the beneficial attributes of A. oryzae.