Aspergillus cibarius explained

Aspergillus cibarius is a species of fungus in the genus Aspergillus. It is from the Aspergillus section.^[1] The species was first described in 2012.^[2] It has been reported to produce asperflavin, auroglaucin, bisanthrons, dihydroauroglaucin, echinulins, emodin, erythroglaucin, flavoglaucin, neoechinulins physcion, tetracyclic, and tetrahydroauroglaucin.^[1]

Growth and morphology

A. cibarius has been cultivated on both Czapek yeast extract agar (CYA) plates and yeast extract sucrose agar (YES) plates. The growth morphology of the colonies can be seen in the pictures below.

References

1. Chen. A.J.. Hubka . V.. Frisvad. J.C.. Visagie . C.M.. Houbraken . J. . Meijer . M.. Varga . J.. Demirel . R. . Jurjevic. Z.. Kubátová . A.. Sklenár. F. . Zhou . Y.G. . Samson . R.A.. 2017. Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food . Studies in Mycology . 88. 37–135. 10.1016/j.simyco.2017.07.001. 28860671. 5573881.
2. Hong, S.B; Lee, M.A; Kim, D.H; Meijer M, de Vries, R.P; Samson R.A. 2012. Aspergillus cibarius sp. nov., from traditional meju in Korea. The Journal of Microbiology. 50(4):712-714