Aspergillus restrictus

Aspergillus restrictus is a highly specialized xerophilic mold fungus that acts as a serious pathogen during the storage of agricultural products. It belongs to a group of fungi capable of developing under low-moisture conditions, which makes it a dangerous pest for stored grain and its processed derivatives.

This microorganism primarily affects cereal crops such as wheat, barley, corn, and rice, as well as oilseeds and legumes. Unlike many other mold species, it is extremely tolerant of low water activity, allowing it to actively multiply even when the relative humidity of the grain mass is below 70%.

External symptoms of infection include the appearance of a characteristic grayish-brown or olive-colored powder on the surface of the kernels. Often, infection occurs covertly: the fungus penetrates the germ part of the seed, causing browning, alterations in chemical composition, and a decrease in viability, leading to critical losses in seed quality.

The development conditions of Aspergillus restrictus are closely tied to failures in ventilation and temperature control within storage facilities. The fungus proliferates when warehouse seals are compromised or when local hotspots of self-heating grain occur, creating a favorable microclimate for the germination of spores resting on the seed surface.

The damage caused by this fungus includes not only direct dry matter weight loss of the grain but also the production of hazardous mycotoxins. Consumption of contaminated products by livestock can cause severe poisoning and reduced productivity. Prevention strategies include mandatory drying of grain to critical moisture levels, the use of active ventilation systems, and regular monitoring of storage microflora.