Even though they both contained spores, I believe the reason why A. Niger is less heat resistant is because it is a fungus and in the domain eukaryota. Therefore, it needs a level of humidity in the air to produce molds; an ability of most members of the fungi species. B cereus is a facultative anaerobe, and its bacterial growth generally occurs around 10-50 degrees celsius. While, a. Niger maximum temperature is around 40 degrees celsius.
Amylases are widespread in animals, fungi, plants, and are also found in the unicellular eukaryotes, bacteria and archaea. Ptyalin, a salivary α-amylase (α-1,4-α-D-glucan-4-glucanohydrolase) is one of the most important enzymes in saliva. It is known to be mainly involved in the initiation of the digestion of starch in the oral cavity. Fungal sources of α-Amylase are confined to terrestrial isolates, mostly to Aspergillus species and to only few species of Penicillium, P. brunneum being one of them. The fungal source used predominantly for commercial production of α-Amylase are the strains of Aspergillus spp. Aspergillus oryzae, A. niger and A. awamori are most commonly used species for commercial production among several others. α-Amylase can be produced by different species of bacteria, but for commercial applications α-amylase is mainly derived from the genus Bacillus. α-Amylases produced from Bacillus licheniformis, Bacillus stearothermophilus, and Bacillus amyloliquefaciens find potential application in a number of industrial processes such as in food, fermentation, textiles and paper industries. Plant sources had not been considered with enough significance as the source of these enzymes yet. More can be found at Creative Enzymes website.
lignocellulosic materials or plant wastes. dried leaves, corn cobs, saw dust and anything that has cellulose or hemicellulose. A. niger then produces enzymes that would degrade these materials and take up carbon for their growth and metabolism. in return, they produces enzymes and other metabolic products having industrial and commercial significance.
mushrooms,molds,mildew,puffball.shelf/bracket fungus,and yeast.
The Niger flows from north to south .
Lake Chad is surrounded by Chad, Niger, Nigeria and Cameroon.
B. cereus is a spore former. Spores are known for their very high heat resistant qualities.
Fungi from aspergillus genus. Aspergillus niger for example.
aspergillus niger
fungi like aspergillus Niger and mucor
aspergillus Niger
R. Rashid has written: 'A study of the morphological development of Aspergillus Niger'
BRACKET FUNGI:-Bracket fungi are commonly found growing on trees or fallen logs in damp woodlands. They can severely damage cut lumber and stands of timber.PENICILLIUM:-Common on foodstuffs, leather, and fabrics, they are economically important in producing antibiotics organic acids, and cheeses such as English Stilton, Italian Gorgonzola, and French Roquefort.ASPERGILLUS:-Aspergillus niger causes black mold on some foods; Aspergillus niger, Aspergillus flavus, and Aspergillus fumigatus cause aspergillosis in humans. Aspergillus oryzae is used to ferment sake, and Aspergillus wentii to process soybeans.
David Camille Villeneuve has written: 'The effect of certain mold inhibitors on the citric acid production by Aspergillus niger' -- subject(s): Aspergillus, Food preservatives, Citric acid
Fergus MacDonald Clydesdale has written: 'A study on the chemical inhibition of Aspergillus niger by N-propyl vanillate and several structurally related organic acids' -- subject(s): Aspergillus, Food preservatives, Organic acids
Citric acid is usually produced commercially by using a micro-organism called aspergillus niger to ferment sugar, glucose syrup, molasses etc.
George Lodewijk Funke has written: 'Onderzoekingen over de vorming van diastase door Aspergillus niger van Tiegh'
Amylases are widespread in animals, fungi, plants, and are also found in the unicellular eukaryotes, bacteria and archaea. Ptyalin, a salivary α-amylase (α-1,4-α-D-glucan-4-glucanohydrolase) is one of the most important enzymes in saliva. It is known to be mainly involved in the initiation of the digestion of starch in the oral cavity. Fungal sources of α-Amylase are confined to terrestrial isolates, mostly to Aspergillus species and to only few species of Penicillium, P. brunneum being one of them. The fungal source used predominantly for commercial production of α-Amylase are the strains of Aspergillus spp. Aspergillus oryzae, A. niger and A. awamori are most commonly used species for commercial production among several others. α-Amylase can be produced by different species of bacteria, but for commercial applications α-amylase is mainly derived from the genus Bacillus. α-Amylases produced from Bacillus licheniformis, Bacillus stearothermophilus, and Bacillus amyloliquefaciens find potential application in a number of industrial processes such as in food, fermentation, textiles and paper industries. Plant sources had not been considered with enough significance as the source of these enzymes yet. More can be found at Creative Enzymes website.