Xeromyces
Genus of fungi
From Wikipedia, the free encyclopedia
Xeromyces is a monotypic genus of fungus in the family Monascaceae.[2][3] Its only species, Xeromyces bisporus, was first described by L.R. Fraser in 1954.[4] No subspecies are listed in the Catalogue of Life.[2]
| Xeromyces | |
|---|---|
Scientific classification  | |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Xeromyces L.R. Fraser 1954 |
| Species: | X. bisporus |
| Binomial name | |
| Xeromyces bisporus L.R. Fraser 1954 | |
| Synonyms[1] | |
| |
It is a xerophile, being able to germinate at a water activity levels between 0.62 and 0.97,[5] lower than any other known organism with the exception of Aspergillus penicillioides.[6] However, it requires a higher water activity level to produce spores.[5] It is a spoilage microbe in dry foods with high sugar contents, especially chocolate, honey, molasses, dried fruit or tobacco. Isolation of cultures requires media with 50% glucose.[7]
The estimated genome size of X. bisporus is 24.8 Mb and the fungus lacks the genes normally associated with mycotoxin production.[8]
It has unstalked cleistothecia, and each of its asci has two ascospores. Its simple asexual state consists of one or two round terminal chlamydospores.[9]
