Aspergillus tamarii

Aspergillus tamarii
Scientific classification
Kingdom:	Fungi
Division:	Ascomycota
Class:	Eurotiomycetes
Order:	Eurotiales
Family:	Trichocomaceae
Genus:	Aspergillus
Species:	A. tamarii
Binomial name
	Aspergillus tamarii; Kita (1913)[1]

Aspergillus tamarii is a species of fungus in the genus Aspergillus. It is from the Flavi section.^[2] The species was first described in 1913.^[1] A. tamarii has been used in production of soy sauce.^[3] It has been isolated from soil in United States.^[2]

References

1 2 Kita, G. 1913, Centralbl. Bakteriol., Abt. 2 37: 433
1 2 Varga, J.; Frisvad, J.C.; Samson, R.A. (2011). "Aflatoxin producing species, and an overview of Aspergillus section Flavi". Studies in Mycology. 69 (1): 57–80. doi:10.3114/sim.2011.69.05. PMC 3161756. PMID 21892243.
↑ Jong SC, Birmingham JM (1992). Current status of fungal culture collections and their role in biotechnology. In: Handbook of applied mycology, vol. 4:. Fungal biotechnology (Arora DK, Elander RP, Murekji KG, eds) New York: Marcel Dekker: 993–1024.

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[thomchurch1926-1] 1 2 Kita, G. 1913, Centralbl. Bakteriol., Abt. 2 37: 433

[isolation-2] 1 2 Varga, J.; Frisvad, J.C.; Samson, R.A. (2011). "Aflatoxin producing species, and an overview of Aspergillus section Flavi". Studies in Mycology. 69 (1): 57–80. doi:10.3114/sim.2011.69.05. PMC 3161756. PMID 21892243.

[3] Jong SC, Birmingham JM (1992). Current status of fungal culture collections and their role in biotechnology. In: Handbook of applied mycology, vol. 4:. Fungal biotechnology (Arora DK, Elander RP, Murekji KG, eds) New York: Marcel Dekker: 993–1024.