| Aspergillus tamarii | |
|---|---|
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Aspergillus |
| Species: | A. tamarii
|
| Binomial name | |
| Aspergillus tamarii Kita (1913)[1]
| |
Aspergillus tamarii is a species of fungus in the genus Aspergillus. It is from the Flavi section.[2] The species was first described in 1913.[1] A. tamarii has been used in the production of soy sauce.[3] It has been isolated from soil in the United States.[2]
Growth and morphology[edit]
A. tamarii has been cultivated on both Czapek yeast extract agar (CYA) plates and Malt Extract Agar Oxoid (MEAOX) plates. The growth morphology of the colonies can be seen in the pictures below.
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Aspergillus tamarii growing on CYA plate -
Aspergillus tamarii growing on MEAOX plate
References[edit]
- ^ a b Kita, G. 1913, Centralbl. Bakteriol., Abt. 2 37: 433
- ^ a b Varga, J.; Frisvad, J.C.; Samson, R.A. (2011). "Aflatoxin producing species, and an overview of Aspergillus section Flavi". Studies in Mycology. 69 (1): 57–80. doi:10.3114/sim.2011.69.05. PMC 3161756. PMID 21892243.
- ^ Jong SC, Birmingham JM (1992). Current status of fungal culture collections and their role in biotechnology. In: Handbook of applied mycology, vol. 4:. Fungal biotechnology (Arora DK, Elander RP, Murekji KG, eds) New York: Marcel Dekker: 993–1024.