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Aspergillus Genus of molds with around 350 species. The name derives from the very concise appearance of the mushroom under the microscope, which is reminiscent of the eponymous Aspergill (holy water frond) or a watering can head when watering (escaping water). That is why the term watering can mold is sometimes used. The Aspergilli are in almost all oxygen-rich Environments aerobic Creature. As a rule, these molds like to grow up carbohydrate Substrates, but especially on glucose (Glucose).

That is why they are high in sugar grapes particularly vulnerable to bunch rot, for which the species Aspergillus absidia is responsible. The species Aspergillus niger (black mold) is used for the production of the enzymes used in winemaking lysozyme and pectinases, In the food industry, this is used for the production of citric acid used. The species Aspergillus oryzae serves as fermentation agents in the production of rice wine, Some types form through metabolic processes mycotoxins (Mushroom poisons) and are pathogenic for humans (pathogenic) allergies and infections. Examples include aflatoxin B1, Ochratoxin A and patulin, the latter two may be contained in grapes and wine. See also under mushrooms,

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