Neurospora sitophila
Species of fungus
From Wikipedia, the free encyclopedia
Neurospora sitophila is a species of fungus also known as red bread fungus or orange bread fungus. It is a mold that spoils various foods and is responsible for occupational asthma in the wood and cork industry.[2]
| Neurospora sitophila | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Sordariomycetes |
| Order: | Sordariales |
| Family: | Sordariaceae |
| Genus: | Neurospora |
| Species: | N. sitophila |
| Binomial name | |
| Neurospora sitophila Shear & B.O.Dodge | |
| Synonyms[1] | |
| |
Classification
Chrysonilia sitophila is the anamorphic counterpart of Neurospora sitophila (teleomorph). Its position in the classification is:
History
At the time of its discovery, in 1843, this fungus was named "Penicillium sitophilum" by Montagne and "Oïdium aurantiacum" by Léveillé,[4] but it is now considered not to belong to either genus Oidium nor Penicillium.
In 1848, Anselme Payen reported that it resisted temperatures above 100 degrees[clarification needed], a fact which played a role in discussions of spontaneous generation.[5]
In 2010, Chrysonilia sitophila, the asexual state of neurospora sitophilia, was found to be linked to a case of occupational asthma in a worker exposed to ground coffee.[6]