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Found Aspergillus 10 times.

Displaying results 1 to 10.

1. Acid proteases
Any of many protein-hydrolyzing enzyme s that work best in an acidic solution (usually in a pH range of 2-6). Such proteases include the stomach enzymes pepsin and rennin . Similar proteases produced by fungi such as aspergillus oryzae are used in the manufacture of flour and soy sauce.

2. Acidulants
Food additives that are used to impart a sharp flavor. The most common acidulant is citric acid (produced by the fermentation of molasses or other sugars by the fungus aspergillus niger). Malic acid and fumaric acid are also frequently used.

3. Aflatoxin
A fungal toxin which is a powerful liver carcinogen . It is produced by aspergillus flavus and A. parasiticus, which grow easily on beans, grains, and peanuts which are inappropriately stored in warm, humid conditions. The presence of aflatoxins in contaminated food supplies is thought to contribute to the high levels of liver cancer in undeveloped and developing countries.

4. Amylase
There are two commercially-used forms of this starch-hydrolyzing enzyme : * alpha amylase breaks the alpha-1,4-glucosidic bonds of starch to yield oligosaccharide s. Slightly different versions of this enzyme are produced by the bacteria Bacillus amyloliquefaciens, B. licheniformis, B. subtilis and the fungus aspergillus oryzae. Alpha amylase is used to make corn syrup, beer, wallpaper removers, cold-soluble laundry starch, and digestive aids. * beta amylase has exo-alpha-1,4-glucanase activity and acts on linear alpha-1,4-linked glucans, breaking alternate bonds to form maltose. This enzyme is found in most plants but is rare in fungi and bacteria; it is the amylase produced by germinating barley, which is used in beer production.

5. Aspergillus
aspergillus is a genus of filamentous fungi belonging to Deuteromycetes. Fungi in this genus are easy to grow; some produce a wide range of useful enzyme s, but others are dangerous pests and pathogens. For instance, A. niger is used to produce citric acid , gluconic acid, amylase , protease s, and peptic enzymes, but A. parasiticus grows on grains and produces aflatoxin , a powerful liver carcinogen.

6. Cyclopiazonic acid
A fungal toxin produced by members of the aspergillus and Penicillium species.

7. Deuteromycetes (imperfect fungi)
A class of fungi known as imperfect fungi. The members of this class, which includes Penicillium and aspergillus and other fungi important in medicine and food science, all lack a sexual stage but are otherwise unrelated to each other.

8. Endonuclease S1
A nuclease enzyme from the fungus aspergillus oryzae which cuts the phosphodiester bond s between nucleotide s in single-stranded DNA or RNA , producing individual nucleotide molecules.

9. Glucoamylase
An enzyme that breaks down starches and dextrins into glucose . The enzyme is produced by fungi , especially those in the aspergillus genus.

10. Xanthomegnin
A liver toxin produced by certain fungi in the genera aspergillus, Penicillium and Trichophyton.

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