Aspergillus terreus

Aspergillus terreus occurs commonly in soil and foods particularly stored cereals and cereal products,beans, pulses and nuts. Produces rapidly growing pale brown colonies, with Aspergillus heads bearing densely packed metulae and phialides with minute conidia borne in long columns.

Organism Details:
Shape and Size
Conidia dimensions: 1.8-2.4 microns or 2 - 2.5 microns
Genome Information
Aspergillus terreus NIH2624 scaffold_1 genomic scaffold, whole genome shotgun sequence ( GI:75199296) 2751824bp DNA linear .
Food Source
Pathological Factor
They produce a group of known as territrems. These toxins do not contain nitrogen. Territrems are acutely toxic causing whole body tremors within 5 minutes and other neurological symptoms within 23-30 minutes, all of which subside within 1 hour. The toxin appears to act by blocking acetylcholinesterase activity .Also producese toxins patulin and citrinin.Patulin is mainly responsible to cause foodborne illness.Aspergillus terreus cause of aspergillosis, and infection caused by A. terreus carries a much higher mortality rate than any of the more than 20 pathogenic Aspergillus species, with mortality reaching 100% in many series.
Disease
Aspergillus terreus, has emerged as a significant cause of aspergillosis, and infection caused by A. terreus carries a much higher mortality rate than any of the more than 20 pathogenic Aspergillus species, with mortality reaching 100% in many series.
Affected Body Organs
Classification
Kingdom Fungi
Division Ascomycota
Class Eurotiomycetes
Order Eurotiales
Family Trichocomaceae
Genus Aspergillus
Species A. Terreus