Aspergillosis is caused by the fungus Aspergillus, which includes about 200 species. Aspergillus is widely distributed and can grow on decaying vegetables, fatty foods like butter, starchy foods like bread and rice, and preserved fruits. It requires only organic matter and moisture to grow. The fungus reproduces through conidia, which are produced in enormous numbers and give colonies their color. Its life cycle includes three phases: haplophase, dikaryophase, and transitory diplophase. Some potential virulence factors for different Aspergillus species are adhesions, pigments, and hydrolytic enzymes.
Aspergillosis is caused by the fungus Aspergillus, which includes about 200 species. Aspergillus is widely distributed and can grow on decaying vegetables, fatty foods like butter, starchy foods like bread and rice, and preserved fruits. It requires only organic matter and moisture to grow. The fungus reproduces through conidia, which are produced in enormous numbers and give colonies their color. Its life cycle includes three phases: haplophase, dikaryophase, and transitory diplophase. Some potential virulence factors for different Aspergillus species are adhesions, pigments, and hydrolytic enzymes.
Aspergillosis is caused by the fungus Aspergillus, which includes about 200 species. Aspergillus is widely distributed and can grow on decaying vegetables, fatty foods like butter, starchy foods like bread and rice, and preserved fruits. It requires only organic matter and moisture to grow. The fungus reproduces through conidia, which are produced in enormous numbers and give colonies their color. Its life cycle includes three phases: haplophase, dikaryophase, and transitory diplophase. Some potential virulence factors for different Aspergillus species are adhesions, pigments, and hydrolytic enzymes.
Aspergillosis is caused by the fungus Aspergillus, which includes about 200 species. Aspergillus is widely distributed and can grow on decaying vegetables, fatty foods like butter, starchy foods like bread and rice, and preserved fruits. It requires only organic matter and moisture to grow. The fungus reproduces through conidia, which are produced in enormous numbers and give colonies their color. Its life cycle includes three phases: haplophase, dikaryophase, and transitory diplophase. Some potential virulence factors for different Aspergillus species are adhesions, pigments, and hydrolytic enzymes.
● It is chiefly a saprophytic fungus which is widely distributed. ● It grows on decaying vegetables; on fatty media such as butter and ghee; on starchy media as bread and rice; on preserved fruits as jams and jellies. ● In all Aspergillus includes about 200 species ● At first when the connection between the two stages was not fully established the sexual or perfect stage was called Eurotium and the conidial or imperfect stage as Aspergillus. ● All that the fungus requires are some organic matter and little of moisture. ● The saprophytic forms are found almost on any decaying organic matter. ● The chief means of multiplication are the conidia. ● They are produced in enormous numbers. It is the conidial mass which gives hyphal mats their characteristic tint. ● The asci are globose or broadly club-shaped. ● They arise at different levels and thus are scattered irregularly within a round closed ascocarp called the cleistothecium. ● The life history of Aspergillus consists of three phases. They are the haplophase, the dikaryophase and the transitory diplophase. Virulence factors of aspergillus ● Some putative virulence factors have been identified for different Aspergillus species. ● These include adhesions e.g., biofilm production and haemolysin, pigments hydrolytic enzymes such as proteases, proteinase, lipase, phospholipases, α-amylase, low-molecular-weight, non-protein metabolites