Aspergillus uvarum

Aspergillus uvarum is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli which are important industrial workhorses.[2][3][4] A. uvarum belongs to the Nigri section. The species was first described in 2008.[1] A. uvarum has been isolated from grapes in Europe. It has been shown to produce secalonic acid, which is common for other black aspergilli; and geodin, erdin, and dihydrogeodin, which are not produced by any other black aspergilli.[1]

Aspergillus uvarum
Scientific classification
Kingdom: Fungi
Division: Ascomycota
Class: Eurotiomycetes
Order: Eurotiales
Family: Trichocomaceae
Genus: Aspergillus
Species:
A. uvarum
Binomial name
Aspergillus uvarum
G. Perrone (2008)[1]

The genome of A. uvarum was sequenced and published in 2014 as part of the Aspergillus whole-genome sequencing project – a project dedicated to performing whole-genome sequencing of all members of the genus Aspergillus.[5] The genome assembly size was 35.85 Mbp.[5] A. uvarum has 12,347 genes.

Growth and morphology

Aspergillus uvarum 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.

  • Aspergillus uvarum growing on CYA plate
  • Aspergillus uvarum growing on MEAOX plate

References
  1. Perrone, G.; Varga, J.; Susca, A.; Frisvad, J. C.; Stea, G.; Kocsubé, S.; Tóth, B.; Kozakiewicz, Z.; Samson, R. A. Aspergillus uvarum sp. nov., an uniseriate black Aspergillus species isolated from grapes in Europe. International Journal of Systematic and Evolutionary Microbiology 2008, 58, 1032–1039, doi:10.1099/ijs.0.65463-0.
  2. 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.
  3. 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.
  4. 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.
  5. https://genome.jgi.doe.gov/Aspuva1/Aspuva1.home.html
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