Giancarlo Perrone

Aspergillus ibericus is a species of black mould fungus in the family Aspergillaceae. It was first identified and described in 2006 after being isolated from vineyard soils and grapes in Spain and Portugal. Named after the Iberian Peninsula where it was discovered, this distinctive fungus grows as a powdery black mould with small, spherical spores and is known for not producing harmful toxins like ochratoxin A, making it safer than related species in food contexts. While primarily found in Mediterranean wine-growing regions, particularly in the Douro region of Portugal and La Rioja in Spain,

Penicillium salamii is a species of fungus in the genus Penicillium which occurs on dry-cured meat products.

Aspergillus uvarum is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli which are important industrial workhorses. A. uvarum belongs to the Nigri section. The species was first described in 2008. A. uvarum has been isolated from grapes in Europe. It has been shown to produce secalonic acid, which is common for other black aspergilli; and geodin, erdin, and dihydrogeodin, which are not produced by any other black aspergilli. The genome of A. uvarum was sequenced and published in 2014 as part of the Aspergillus whole-genome sequencing project – a project

Aspergillus trinidadensis is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli that are used in industry to create enzymes and other products. It is from the Nigri section. The species was first described in 2012.

Aspergillus floridensis is a species of fungus in the genus Aspergillus. It belongs to the group of black Aspergilli that are used in industry to create enzymes and other products. It is from the Nigri section. The species was first described in 2012.

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