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One more reason not to drink soft drinks,
which is made
from dangerous Aspergillus niger mold
posted Feb. 21, 2012
Industrial uses of Aspergillus
If we believe all the commercials on television, we could not imagine having
a day without a soft drink. One of the main ingredients of many soft drinks
is citric acid. But it is far too expensive to isolate the citric acid from
citrus fruits. For that reason, almost all of the citric acid in cola drinks
is produced by large-scale vat fermentation of Aspergillus niger (a
Maybe this should be the new logo...?
Or perhaps the catch phrase should be:
Things go better with Aspergillus TM !
Mold Growth Lab
Grow, count, and identify only living mold spores in your self-collected
Mold Growth Lab surface samples, air samples, and bulk physical samples
worldwide, both before and after mold remediation with mold growth Petri lab
dishes from Mold Growth Lab.
Mold Growth Lab provides you with easy-to-follow
mold testing steps to use both Mold
Growth Lab surface samplers and Petri lab dishes to collect possible mold
growth on any surface, in room air, in the outward air flow from
heating/cooling air ducts, and on mold growth on building material physical
You can self-observe the lab dishes for 7 days to know: (1) is it mold? (2)
is the mold alive? (3) how many mold colonies grew in the 7 day observation
period. Only living mold spores will grow in the special mold food habitat
inside the Petri lab dishes. Each living mold spore will grow a separate,
distinguishable, countable, and identifiable mold colony. Dead mold spores
will grow NO mold colonies.
After the 7 day culture growth time period, each lab dish can be analyzed by
our partner mold analysis lab to identify and quantify the mold colonies
that have grown during that 7 days, and then provide a written report with
such mold species identification and quantification.
For more information on mold inspection and mold lab analysis, email Phillip
or phone toll-free 866-300-1616 or cell phone 480-310-7970 or visit
Another Aspergillus species is used in food production. Authentic soy
sauce is fermented with the fungus Aspergillus oryzae, again in large
vats. The fungus gives soy sauce its distinctive flavor. Unfermented soy
sauce is just not as tasty.