Aspergillus ruber
| Aspergillus ruber | |
|---|---|
Scientific classification 
| |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Aspergillus |
| Species: | A. ruber
|
| Binomial name | |
| Aspergillus ruber Thom & Church (1929)[1]
| |
Aspergillus ruber is a species of fungus in the genus Aspergillus. It is from the Aspergillus section.[2] The species was first described in 1929.[1] It has been isolated from coffee beans in the UK, tea and soil in China, and malt dust in the Czech Republic.[2] It has been reported to produce auroglaucin, bisanthrons, catenarin, dihydroauroglaucin, echinulins, epiheveadrides, erythroglaucin, flavoglaucin, isoechinulins, neoechinulins, physcion, questin, questinol, tetracyclic, and tetrahydroauroglaucin.[2]
References
- ^ a b Thom, C.; Church, M. 1926. The Aspergilli. :1-272
- ^ a b c Chen, A.J.; Hubka, V.; Frisvad, J.C.; Visagie, C.M.; Houbraken, J.; Meijer, M.; Varga, J.; Demirel, R.; Jurjevic, Z.; Kubátová, A.; Sklenár, F.; Zhou, Y.G.; Samson, R.A. (2017). "Polyphasic taxonomy of Aspergillus section Aspergillus (formerly Eurotium), and its occurrence in indoor environments and food". Studies in Mycology. 88: 37–135. doi:10.1016/j.simyco.2017.07.001. PMC 5573881. PMID 28860671.