Ein mysteriöser Pilz bedroht Käse im Nordosten der USA (Eine mehrjährige Untersuchung identifizierte Aspergillus westerdijkiae als Übeltäter für verrottende Käseschalen und zeigte eine Möglichkeit auf, dieser Pilzbedrohung Einhalt zu gebieten.)
https://the-scientist.com/a-mysterious-fungus-threatens-cheese-in-the-northeast-us-75114
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scientific publication:
[Genomic diversity and thermal niches of Aspergillus molds disrupting rind formation of surface-ripened cheeses (2026)](https://journals.asm.org/doi/full/10.1128/aem.00032-26)
„Comparative genomics identified two main species of Aspergillus, A. westerdijkiae and A. ostianus, as the spoilage molds across three different facilities in the Northeastern United States that experienced contamination events. Multiple genomic types of A. westerdijkiae were found across the different cheese production facilities, indicating that these contamination events are not caused by a single clonal strain.“
„Experiments measuring growth over a range of temperatures identified that spoilage Aspergillus species have a higher optimal growth temperature compared to desirable fungal species in cheese rinds and are outcompeted by Penicillium species at temperatures lower than 15°C. Global fungal metabarcoding databases suggest that A. westerdijkiae is not normally found in natural habitats of the Northeastern United States“