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Aspergillus carbonarius ITEM 11822
Conidial head on malt extract agar (MEA). Inset: 5-day old colonies on (counter-clockwise from left) yeast extract sucrose (YES), MEA, and Czapek yeast extract agar (CYA) substrate. Photo credit: Massimo Ferrara from CNR-ISPA.

Aspergillus carbonarius ITEM 11822 was sequenced with an aim of resequencing this important species contaminating grapes in order to compare differences across natural strains isolated from different geographic origins. This strain was isolated from grape berries in a vineyard in San Juan, Valle del Tulum, Argentina. It is a good ochratoxin A (OTA) producer and is acclimated to higher temperature (able to produce OTA at T> 35°C). It has been previously characterized by molecular and biochemical profile in a survey from seven vineyard regions in Argentina (Chiotta et al., 2011).


Chiotta ML, Susca A, Stea G, Mulè G, Perrone G, Logrieco A, Chulze SN. Phylogenetic characterization and ochratoxin A--fumonisin profile of black Aspergillus isolated from grapes in Argentina. Int J Food Microbiol. 2011 Sep 15;149(2):171-6. doi: 10.1016/j.ijfoodmicro.2011.06.002.