Osmophilism in foodgrain storage fungi

A comparative study of different species of storage fungi isolated from rice showed them to be truly osmophilic rather than osmotolerant. Their osmophilism was of a high order, their optimum sucrose requirement being in the range of 50% to 75% w/v in the medium. However, only Aspergillus glaucus was obligately osmophilic. A sucrose concentration of 50% w/v in Czapek-Dox agar was concluded to be the most suitable for the isolation of these different fungi from foodgrains.