Draft:Aspergillus carbonarius
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Last edited by Bearcat (talk | contribs) 19 days ago. (Update) |
Aspergillus carbonarius
[edit]
| Aspergillus carbonarius | |
|---|---|
| Scientific classification | |
| Domain: | Eukaryota
|
| Kingdom: | Fungi
|
| Division: | Ascomycota
|
| Class: | Eurotiomycetes
|
| Order: | Eurotiales
|
| Family: | Aspergillaceae
|
| Genus: | Aspergillus
|
| Species: | A. carbonarius
|
| Binomial name | |
| Aspergillus carbonarius Bainier (1916)
| |
Aspergillus carbonarius is a species of fungus in the genus Aspergillus. It is a saprophytic mold that grows in soil as well as on plant material and is commonly found in grape vineyards.[1] It was first described by Georges Bainier in 1916.[1] Aspergillus carbonarius is commonly found in the Mediterranean basin in locations where grapevine cultivation is popular.[2] The common name for it is “bunch rot of grapes” relating to the effects the fungi has on grape plants.[3] The closest common relative of Aspergillus carbonarius is Aspergillus niger, the primary difference between the two being the production of larger spores by A. carbonarius.[4] Aspergillus carbonarius has been studied using molecular phylogenetic techniques in order to identify potential toxicological risks associated with certain black Aspergilli.
Morphology
[edit]Colonies of A. carbonarius are often black or dark brown as a result of their conidial pigmentation, hence the grouping “black Aspergilli”.[5] Differentiating Aspergillus carbonarius from its close relatives, namely A. niger, is typically achieved through molecular analysis; however, it can also be distinguished by spore size, with larger spores being a key characteristic of A. carbonarius. Conidia can grow to be 6–7 μm in diameter.[6] A. carbonarius has been observed to grow at a slower rate than its relatives, reaching maximum growth length up to 3 days after its close relative A. niger.[7] Like most other Aspergillus species, A. carbonarius has septate hyphae that are hyaline in appearance.[8]
Ecology
[edit]Aspergillus carbonarius colonies feed on organic matter found in soil and plants. It is commonly associated with grapes and other fruits cultivated in the Mediterranean basin and places with similar climates.[2] A. carbonarius are especially found in vineyards and storage facilities with organic plant matter. It is a saprophytic mold that obtains energy by dissolving substrates in the soil and decaying plant material.[1] It grows best in warm, humid climates which is why it has been commonly found in places where cultivated plants favor the same environments.[9] It has also been observed as a secondary plant pathogen contributing to post-harvest spoilage.[10]
Relevance
[edit]Aspergillus carbonarius is significant for the food industry due to its ability to produce ochratoxin A or (OTA) which is a potent mycotoxin.[11] OTA is a major concern in the production and storage of wine, coffee and dried fruits.[12] From a biological perspective, the contamination of OTA in commercially available produce has been linked to nephrotoxicity, immunosuppression, and carcinogenic effects.[11] Non-toxic strains are being researched for potential biotechnological applications such as enzyme production for food and pharmaceuticals.[13] In other research, A. carbonarius has been studied as a model organism for secondary fungal metabolism as well as toxin biosynthesis.[14]
References
[edit]- ^ a b c Aspergillus carbonarius - Species, Allergy, Health Symptoms, Treatment. (2022, May 6). Mold Library.
- ^ a b Gerin, D., Garrapa, F., Ballester, A.-R., González-Candelas, L., Angelini, R. M. D. M., Faretra, F., & Pollastro, S. (2021). Functional Role of Aspergillus carbonarius AcOTAbZIP Gene, a bZIP Transcription Factor within the OTA Gene Cluster. Toxins, 13(2). [1]
- ^ Aspergillus carbonarius (ASPECA) Overview. EPPO Global Database.
- ^ Home. Aspergillus Carbonarius ITEM 5010 V3.
- ^ Samson, R.A., Hoekstra, E.S., and Frisvad, J.C. (2004). Introduction to Food and Airborne Fungi. 7th Edition, Centraalbureau voor Schimmelcultures, Utrecht.
- ^ Molecular characterization of the black Aspergillus isolates responsible for ochratoxin A contamination. International Journal of Food Microbiology, 132(1), 33–41.
- ^ Freire, L., Guerreiro, T. M., Pia, A. K. R., Lima, E. O., Oliveira, D. N., Melo, C. F. O. R., Catharino, R. R., & Sant’Ana, A. S. (2018). A quantitative study on growth variability and production of ochratoxin A and its derivatives by A. carbonarius and A. niger in grape-based medium. Scientific Reports, 8(1), 1–11. [2]
- ^ Mokobi, F. (2021, April 29). Aspergillus niger - An Overview. Sagar Aryal. [3]
- ^ Bellí, N., Ramos, A. J., Coronas, I., Sanchis, V., & Marín, S. (2005). Aspergillus carbonarius growth and ochratoxin A production on a synthetic grape medium. Journal of Applied Microbiology, 98(4), 839–844. [4]
- ^ Pitt, J. I., & Hocking, A. D. (2009). Fungi and Food Spoilage. Springer Science & Business Media.
- ^ a b Authority, E. F. S. (2020, May 13). Risk assessment of ochratoxin A in food. European Food Safety Authority. [5]
- ^ Magan, N., & Aldred, D. (2007). Post-harvest control strategies: minimizing mycotoxins in the food chain. International Journal of Food Microbiology, 119(1–2), 131–139. [6]
- ^ Moretti, A., & Susca, A. (2017). Mycotoxigenic fungi. Springer New York. [7]
- ^ Perrone, G. (n.d.). Biodiversity of Aspergillus species in some important agricultural products. Retrieved April 25, 2025. [8]