Aspergillus acidus

Aspergillus acidus is a species of fungus in the genus Aspergillus.[1][3] Aspergillus acidus can be used in food fermentation for tea.[4]

Aspergillus acidus
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Trichocomaceae
Genus:	Aspergillus
Species:	A. acidus
Binomial name
Aspergillus acidus Kozakiewicz, Z. 1989[1]
Synonyms
Aspergillus foetidus var. pallidus[2] Aspergillus foetidus var. acidus[2]

References

1. http://www.mycobank.org
2. Neelam, Garg; Shadia Mohammad, Abdel-Aziz; Abhinav, Aeron (2016). Microbes in Food and Health. Springer. ISBN 978-3-319-25277-3.
3. "Aspergillus acidus". Www.uniprot.org.
4. Jyoti Prakash, Tamang (2015). Health Benefits of Fermented Foods and Beverages. CRC Press. ISBN 978-1-466-58810-3.

Further reading

• Vijai G., Gupta (2016). New and Future Developments in Microbial Biotechnology and Bioengineering: Aspergillus System Properties and Applications. Elsevier. ISBN 978-0-444-63513-6.
• Mogensen, J.M.; Varga, J.; Thrane, U.; Frisvad, J.C. (June 2009). "Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2". International Journal of Food Microbiology. 132 (2–3): 141–144. doi:10.1016/j.ijfoodmicro.2009.04.011. PMID 19439385.
• http://www.fung-growth.org