摘要：Aspergillus species are common contaminants of various substrates. Many of them are involved in the spoilage of foods. Several species can produce toxic metabolites in various foods. Some Aspergillus species are important for industrial applications in the production of organic acids or enzymes, and some are useful in the preparation of certain foods. The standard techniques for species identification in Aspergillus are based on the descriptions of macroscobic and microscobic characteristics. Macroscobic examinations are usually carried out on the cultures growing on Czapek Agar or Malt Extract Agar at 25 oC. Microscobic mount are made with a dissecting microscope.
