Aspergillus flavus
Species of fungus / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Aspergillus flavus?
Summarize this article for a 10 year old
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. Postharvest rot typically develops during harvest, storage, and/or transit. Its specific name flavus derives from the Latin meaning yellow, a reference to the frequently observed colour of the spores. A. flavus infections can occur while hosts are still in the field (preharvest), but often show no symptoms (dormancy) until postharvest storage or transport. In addition to causing preharvest and postharvest infections, many strains produce significant quantities of toxic compounds known as mycotoxins, which, when consumed, are toxic to mammals.[3] A. flavus is also an opportunistic human and animal pathogen, causing aspergillosis in immunocompromised individuals.[4]
Aspergillus flavus | |
---|---|
A conidiophore of A. flavus | |
Scientific classification | |
Domain: | Eukaryota |
Kingdom: | Fungi |
Division: | Ascomycota |
Class: | Eurotiomycetes |
Order: | Eurotiales |
Family: | Aspergillaceae |
Genus: | Aspergillus |
Species: | A. flavus |
Binomial name | |
Aspergillus flavus Link (1809) | |