ASPERGILLUS NIGER

1.1 Aspergillus Niger

Aspergillus niger is a fungus and one of the most common species of the genus Aspergillus. It
causes a disease called "black mold" on certain fruits and vegetables such as grapes, apricots,
onions, and peanuts, and is a common contaminant of food. It is ubiquitous in soil and is commonly
reported from indoor environments (Samson, et al., 2001). This species is a common contaminant
in various substrates found in soil and litter, in compost and on decaying plant material; it can be
found in icy environments and marine environments, but usually prefers dry and warm soils.

i. Taxonomy

Kingdom Fungi
Phylum Ascomycota
Class Euascomycetes
Order Eurotiales
Family Trichocomaceae
Genus Aspergillus (section Nigri)

ii. Growth requirements

Aspergillus niger is a mesophilic fungus: its optimal growth temperature is 20-40 °C,
with good growth at 37 °C. It can survive at 60 °C but, for example in fruit juices, it can
be killed by exposure at 63 °C for 25 minutes. This species is xerophilic and requires a
minimal Aw (available water) of 0.77; this explains why A. niger is one of the most
common Aspergillus species responsible for post-harvest decay of fresh fruit and is
frequently isolated from nuts and sun dried products. The species can however grow very
well within an environment of 90-100% relative humidity. For the production of the
mycotoxin ochratoxin A, an water activity of at least 0.92-0.94 would however be required.
It can also grow at very low pH.
1.2 Aspergillus Niger on Citric Acid Production

Numerous studies have been conducted to assess the potentials of A. Niger. Commonly, the largest
application of Aspergillus niger is as the major source of citric acid; this organism accounts for
over 99% of global citric acid production, or more than 1.4 million tonnes per year.

1.3 Cultivation