Talk:Aspergillus

Fungi C‑class High‑importance

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this genus is important in terms of eukaryotic riboswitch examples. Needs a section on this. 68.148.12.223 (talk) 22:56, 9 June 2009 (UTC)[reply]

A. nidulans is used as a research organism.

Additional picture

Today I took a very detailed picture of aspergillus and uploaded it to commons. Should it be included here? Is it of any value for the article? —Preceding unsigned comment added by Multimotyl (talk • contribs) 21:36, 12 October 2009 (UTC)[reply]

Ooh! Yes, nice picture! Two questions though:

Do you know what the round structures are? Sporangia? Or why some are white and others black? These might be good details to add to the caption. Someone at Wikipedia_talk:WikiProject_Fungi could surely help.
More importantly, are you sure the fungus is an Aspergillus? If not, it would probably be better to have the picture on mold or sporangium or whatever instead.

Adrian J. Hunter^{(talk•contribs)} 03:45, 13 October 2009 (UTC)[reply]

I don't know what are the round structures, but I have asked my friend who studies biology at the university about the fungus and she told me that it's Aspergillus. I'm not biologist, but curious photographer :-)Multimotyl (talk) 10:15, 13 October 2009 (UTC)[reply]

Out of context reference to mites removed

I can't understand why the following sentences appear in the middle of the intro:

Mites are common associate with mold as they occur in nature. Mites are in size commonly just about at the limit of visibility by the unaided eye.

This comment doesn't add anything to the topic and looks as if someone just popped it in for no good reason. It is also very ungrammatical. I am removing it because of those reasons.

If it actually can be cleaned up and made relevant, it might be able to be used elsewhere in the article. —Preceding unsigned comment added by 24.130.204.82 (talk) 18:01, 13 June 2008 (UTC)[reply]

Mechanism of sake fermentation

Koji mold is not used to ferment sake, as stated in the article, but rather to break down the starches into sugars that the yeasts can process into alcohol. Sake is brewed using a process called "multiple parallel fermentation," in which the koji and yeast are active simultaneously. 67.40.184.142 (talk) 22:51, 25 February 2009 (UTC)[reply]