| 词条 | Aspergillus trinidadensis |
| 释义 |
|taxon= |authority=Jurjević, G. Perrone & S.W. Peterson (2012)[1] |image= |image_caption= |genus=Aspergillus |species=trinidadensis |synonyms= }}Aspergillus trinidadensis is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli that are used in industry to create enzymes and other products.[1][2][3] It is from the Nigri section.[4] The species was first described in 2012.[4] Growth and morphologyA. trinidadensis has been cultivated on both Czapek yeast extract agar (CYA) plates and Malt Extract Agar Oxoid® (MEAOX) plates. The growth morphology of the colonies can be seen in the pictures below. References1. ^Pel, H. J.; de Winde, J. H.; Archer, D. B.; Dyer, P. S.; Hofmann, G.; Schaap, P. J.; Turner, G.; de Vries, R. P.; Albang, R.; Albermann, K.; Andersen, M. R.; Bendtsen, J. D.; Benen, J. A. E.; van den Berg, M.; Breestraat, S.; Caddick, M. X.; Contreras, R.; Cornell, M.; Coutinho, P. M.; Danchin, E. G. J.; Debets, A. J. M.; Dekker, P.; van Dijck, P. W. M.; van Dijk, A.; Dijkhuizen, L.; Driessen, A. J. M.; d’Enfert, C.; Geysens, S.; Goosen, C.; Groot, G. S. P.; de Groot, P. W. J.; Guillemette, T.; Henrissat, B.; Herweijer, M.; van den Hombergh, J. P. T. W.; van den Hondel, C. A. M. J. J.; van der Heijden, R. T. J. M.; van der Kaaij, R. M.; Klis, F. M.; Kools, H. J.; Kubicek, C. P.; van Kuyk, P. A.; Lauber, J.; Lu, X.; van der Maarel, M. J. E. C.; Meulenberg, R.; Menke, H.; Mortimer, M. A.; Nielsen, J.; Oliver, S. G.; Olsthoorn, M.; Pal, K.; van Peij, N. N. M. E.; Ram, A. F. J.; Rinas, U.; Roubos, J. A.; Sagt, C. M. J.; Schmoll, M.; Sun, J.; Ussery, D.; Varga, J.; Vervecken, W.; van de Vondervoort, P. J. J.; Wedler, H.; Wösten, H. A. B.; Zeng, A.-P.; van Ooyen, A. J. J.; Visser, J.; Stam, H. Genome sequencing and analysis of the versatile cell factory Aspergillus niger CBS 513.88. Nat. Biotechnol. 2007, 25, 221–231, doi:10.1038/nbt1282. {{Eurotiomycetes-stub}}2. ^Goldberg, I.; Rokem, J. S.; Pines, O. Organic acids: old metabolites, new themes. Journal of Chemical Technology & Biotechnology 2006, 81, 1601–1611, doi:10.1002/jctb.1590. 3. ^Pariza, M. W.; Foster, E. M. Determining the Safety of Enzymes Used in Food Processing. Journal of Food Protection 1983, 46, 453–468, doi:10.4315/0362-028X-46.5.453. 4. ^1 2 {{cite journal|last= Jurjević |first= Željko |last2= Peterson |first2= Stephen W. |last3= Stea |first3= Gaetano |last4= Solfrizzo |first4= Michele |last5= Varga |first5= János | last6= Hubka |first6= Vit | last7= Perrone |first7= Giancarlo |date=2017 |title= Two novel species of Aspergillus section Nigri from indoor air | volume=|pages=|bibcode=|doi= 10.5598/imafungus.2012.03.02.08 }} 2 : Aspergillus|Fungi described in 2017 |
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