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[2] and cork[3] industry.
Chrysonilia sitophila is the anamorphic counterpart of Neurospora sitophila (teleomorph). Its position in the classification is:
At the time of its discovery, in 1843, this fungus was named "Penicillium sitophilum" by Montagne and "Oïdium aurantiacum" by Léveillé,[5] 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, a fact which played a role in discussions of spontaneous generation.[6]
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.
