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Aspergillus wentii was first described by German mycologist Carl Friedrich Wilhelm Wehmer in 1896. [3] Following a morphology-based classification scheme he created in 1901, Wehmer grouped A. wentii under a category of large Aspergilli that he called the "Macroaspergilli" due to its large fruiting body structure (the conidial head). [10]
Volvariella volvacea (also known as paddy straw mushroom or straw mushroom) is a species of edible mushroom cultivated throughout East and Southeast Asia and used extensively in Asian cuisine.
Mycosphaerella is a genus of ascomycota.With more than 10,000 species, it is the largest genus of plant pathogen fungi.. The following introduction about the fungal genus Mycosphaerella is copied (with permission) from the dissertation of W. Quaedvlieg (named: Re-evaluating Mycosphaerella and allied genera).
Three varieties of kōji mold are used for making shōchū, each with distinct characteristics. [16] [17] [18]Genichirō Kawachi (1883 -1948), who is said to be the father of modern shōchū and Tamaki Inui (1873 -1946), a lecturer at University of Tokyo succeeded in the first isolation and culturing of aspergillus species such as A. kawachii, A. awamori, and a variety of subtaxa of A. oryzae ...
Aspergillus flavus in a petri dish. Aspergillus flavus is a saprotrophic and pathogenic [1] fungus with a cosmopolitan distribution. [2] It is best known for its colonization of cereal grains, legumes, and tree nuts.
Rhizopus stolonifer is commonly known as black bread mold. [1] It is a member of Zygomycota and considered the most important species in the genus Rhizopus. [2] It is one of the most common fungi in the world and has a global distribution although it is most commonly found in tropical and subtropical regions. [3]
Pycnoporus cinnabarinus, also known as the cinnabar polypore, is a saprophytic, white-rot decomposer. Its fruit body is a bright orange shelf fungus.It is common in many areas and is widely distributed throughout the world.
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