Germination strategies of stress-resistant Aspergillus conidia

Aspergilli are highly relevant for the food industry. They are pathogens of crops and spoil food at different post-harvest stages. On the other hand, aspergilli and their products are used to produce food. Crops and food are contaminated with stress-resistant conidia, while these same spores are used to start food fermentation and the production of food ingredients. This review discusses recent insights into the stress resistance and germination of Aspergillus conidia and how this knowledge can be used in agriculture and the food industry.