Aspergillus spp. (Black Mold)

© 2014 Elsevier Inc. All rights reserved. Species of Aspergillus and its teleomorph Eurotium are the epitome of spoilage fungi. There are few kinds of foods, commodities and raw materials from which aspergilli cannot be isolated consistently. The genus Aspergillus and its species are producers of several mycotoxins, which have a large agricultural, epidemiological and economic impact. It is one of the main agents responsible for mycotoxin agricultural pollution, as well as being associated with common microbial flora of many agronomic crops. Aspergillus flavus and A. parasiticus are the main aflatoxin-producing species, while production of ochratoxin A is mainly associated with Aspergillus carbonarius and A. niger or nigri section species, which has also been reported to produce fumonisin, sterigmatocystin, cyclopiazonic acid and patulin.Among the fungi most commonly reported from foods, A. niger is one of the most common species of this genus, with a broad global distribution. This species is more prevalent in warmer climates, both in field situations and stored foods. It is also recognized as the producing agent of black molds on plant surfaces and is a major cause of the deterioration of seeds. The black spores apparently provide conditions that protect from sunlight and UV light, providing a competitive advantage in such habitats. It is one of the most important pollutant species in food in the world, especially in postharvest fruit products (fresh or dried), some vegetables, and several crops. Aspergillus niger is by far the most common Aspergillus species responsible for postharvest decay of fresh fruit.