Aspergillus

Aspergillus is a genus of filamentous fungi whose species occur widely in soil and decaying matter. Some produce enzymes and foods; others cause allergies, infections, or crop spoilage.

Hypha: A hypha is a threadlike fungal cell or chain of cells that forms a branching network. Aspergillus grows as branching hyphae that collectively form its visible mold colonies.
Citric acid: Citric acid is a weak organic acid used in foods, beverages, medicines, and cleaning products. Aspergillus niger fermentation is a major industrial route for producing this acid.
Aspergillosis: Aspergillosis is a group of diseases caused by Aspergillus molds, ranging from allergic illness to invasive infection. It describes the diseases that arise when Aspergillus spores trigger harmful responses or grow in tissues.
Penicillium: Penicillium is a genus of fungi that includes species used in food production and antibiotic discovery. Its brushlike spore structures contrast with the characteristic radiating conidial heads of Aspergillus.
Conidium: A conidium is an asexual fungal spore produced externally, without a spore-bearing sac. Aspergillus species disperse through dry conidia formed on specialized structures.
Industrial fermentation: Industrial fermentation uses microorganisms or their enzymes to manufacture products at commercial scale. Aspergillus cultures convert inexpensive feedstocks into commercially valuable compounds.
Invasive aspergillosis: Invasive aspergillosis is a severe infection in which Aspergillus grows into tissue, usually in immunocompromised people. It is the most dangerous outcome of inhaled Aspergillus spores in susceptible hosts.
Candida: Candida is a genus of yeasts that includes species capable of causing human infections. Candida is typically yeast-like, unlike the filamentous growth characteristic of Aspergillus.
Mycelium: A mycelium is the network of fungal hyphae that grows through a substrate. The mycelium is the feeding and growing body beneath an Aspergillus colony.
Enzyme: An enzyme is a biological catalyst that accelerates a chemical reaction without being consumed. Aspergillus strains produce enzymes used in food processing, detergents, and biotechnology.

Linked from 5 pages