Aspergillus awamori
| Aspergillus awamori | |
|---|---|
| |
| A. awamori grown on citrus pectin agar | |
| |
| Electron micrographs of spores | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Aspergillus |
| Species: | A. awamori
|
| Binomial name | |
| Aspergillus awamori Nakaz.
| |
Aspergillus awamori is a species of aspergillus that is used to make awamori. It can produce citric acid and convert starch to sugar. Aspergillus awamori is often confused with Aspergillus niger as they have very similar morphologies and growth rates at different temperatures, and produce several common enzymes.[1]
References
- ^ Bruno Alexandre Quistorp Santos, Seteno Karabo Obed Ntwampe and James Hamuel Doughari (2013). "Continuous Biotechnological Treatment of Cyanide Contaminated Waters by Using a Cyanide Resistant Species of Aspergillus awamori". In Petre, Marian (ed.). Environmental Biotechnology - New Approaches and Prospective Applications. InTech. doi:10.5772/53349. ISBN 978-953-51-0972-3.
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