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The aspergillus is the kind of species that are highly
aerobic in nature. These are found in all the environments
that are rich in oxygen. These species grow normally
as molds on surface of substrate and these are a result
of high oxygen tension. In general, these molds grow
on the substrates that are rich in carbon. The examples
of such substrates are polysaccharides such as amylose
and monosaccharides such as glucose. The aspergillus
species are such contaminates that are common in the
starchy foods. The examples of starchy food are potato
and bread. This species also grow on different kinds
of plants and trees.
Along with having growth on the carbon
sources, there are some species of this genus that demonstrate
logography. In this situation, these are able of having
growth in those environments that are depleted of nutrition.
In addition, these can also grow in those environments
that are lacking in the key nutrients. The main example
of such species is A. Niger. This is that species that
can be found on damp walls. It is found as a main component
of the mildew.
The Aspergillus is important in both aspects,
medical and commercial. Some species of aspergillus
can result in infection in human beings and animals.
Some of the infections that are caused by these species
in the animals are being studied by the scientists since
past few years. Some of the spices that are found in
animals are newly described by the scientists and are
related to investigation of specific diseases. In addition,
there are some species that are already known for use
for the organisms such as saprophytes. Above 60 species
of this genes are pathogens that are medically proven.
There are number of diseases in the human beings that
are caused by some of these species such as skin lesions,
infections in the external ear and ulcers such as mycetomas.
Some species are important in relation
to the commercial microbial fermentations. The examples
of such species are alcoholic beverages, for example,
Japanese sake is normally made from rice and other kind’s
starchy ingredients instead of malted barley and grapes.
The typical microorganisms that are used for making
alcohol that are yeasts of genus saccharomyces are unable
to ferment these kinds of starches. This is the reason
that the koji mold like aspergillus oryzae is used for
breaking down the starches into simpler sugars. The
members of this genus are source of natural products
that can be used in development of medicines for the
treatment of some human diseases.
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