Biology:Xeromyces bisporus
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| Xeromyces bisporus | |
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| Species: | X. bisporus
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| Binomial name | |
| Xeromyces bisporus L.R. Fraser 1954
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Monascus bisporus (L.R. Fraser) Arx 1970[1] | |
Xeromyces bisporus is a species of fungus[2] described by L.R. Fraser in 1954. It is part of the genus Xeromyces and the family Monascaceae.[3][4] No subspecies are listed in the Catalogue of Life.[3]
It is a xerophile, being able to germinate at a water activity level of 0.605,[5] lower than any other known organism with the exception of Aspergillus penicillioides.[6] However, it requires a higher water activity level to produce spores.[5] It is a spoilage microbe in dry foods with high sugar contents, especially dried fruits.
The estimated genome size of X. bisporus is 24.8 Mb.[7]
It has cleistothecia, and each of its asci has two ascospores.[8]
References
- ↑ Arx (1970) , In: Gen. Fungi Sporul. Cult. (Lehr):84
- ↑ L.R. Fraser (1954) , In: Proc. Linn. Soc. N.S.W. 78:245
- ↑ 3.0 3.1 "Species 2000 & ITIS Catalogue of Life: 2011 Annual Checklist.". Species 2000: Reading, UK.. 2011. http://www.catalogueoflife.org/annual-checklist/2011/search/all/key/xeromyces+bisporus/match/1. Retrieved 6 October 2017.
- ↑ Species Fungorum. Kirk P.M., 2010-11-23
- ↑ 5.0 5.1 Pitt, J. I., and J. H. B. Christian. "Water relations of xerophilic fungi isolated from prunes." Applied Microbiology 16.12 (1968): 1853-1858.
- ↑ Stevenson, A., Hamill, P. G., O'kane, C. J., Kminek, G., Rummel, J. D., Voytek, M. A., Dijksterhuis, J., and Hallsworth, J. E. [1] "Aspergillus penicillioides differentiation and cell division at 0.585 water activity." Environmental Microbiology 19.2 (2017):687-697.
- ↑ Leong, Su-lin L.; Lantz, Henrik; Pettersson, Olga V.; Frisvad, Jens C.; Thrane, Ulf; Helpleper, Hermann J.; Dijksterhuls, Jan; Grabherr, Manfred et al. (2015). "Genome and physiology of the ascomycete filamentous fungus Xeromyces bisporus, the most xerophilic organism isolated to date". Environmental Microbiology 17 (2): 496–513. doi:10.1111/1462-2920.12596. PMID 25142400. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-249021.
- ↑ Jay, James M. (1998). Modern Food Microbiology (Fifth ed.). Gaithersburg, Maryland: Aspen Publishers, Inc.. pp. 31. ISBN 978-0-8342-1230-5.
Wikidata ☰ Q10722428 entry
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